LIGHT BEEF STEW RECIPES

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INSTANT POT BEEF STEW RECIPE - COOKING LIGHT



Instant Pot Beef Stew Recipe - Cooking Light image

This Instant Pot beef stew packs the comforting and hearty flavors you crave, but it takes a fraction of the time to make. The gravy is rich, thick, and flavorful—thanks to the browned meat, so be sure to not skimp on that step. Thanks to a little Instant Pot magic, the meat comes out tender but maintains its shape, and does not flake apart into little pieces. The peas maintain their vivid color, and they add a little pop of sweetness. If you want to make this dish a little heartier, serve it over polenta.

Provided by Karen Rankin

Total Time 1 minutes

Yield Yield: serves 8 (1 1/2 cups)

Number Of Ingredients 17

1 (3-lb.) beef chuck roast, trimmed of fat and cut into 1-inch pieces
3 tablespoons all-purpose flour
1 tablespoon dried Italian seasoning
1 3/4 teaspoons kosher salt, divided
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons canola oil, divided
2 cups unsalted beef stock
1 cup water
2 tablespoons tomato paste
12 ounces Yukon gold potatoes cut into 1-inch pieces (about 2 medium)
1 1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 3 medium)
1 1/2 cups chopped yellow onion (about 1 medium)
1 cup (1/2-inch) diced celery (about 3 ribs)
4 large garlic cloves, chopped (about 2 Tbsp.)
1 cup frozen green peas
2 tablespoons chopped parsley

Steps:

  • In a large zip-top bag, combine cut beef pieces, flour, Italian seasoning, 1 teaspoon of the salt, pepper, and paprika. Shake bag to coat all beef with mixture. Set aside. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes, then add 2 teaspoons of the oil to pot and a third of the meat. Cook until meat is well browned on both sides, about 5 minutes total. Remove browned meat with a pair of tongs to a plate and repeat process using all oil and browning all meat. While meat browns, combine beef stock, water, and tomato paste in a medium bowl and whisk to combine. Once all meat is browned, add any remaining flour mixture from bag to the stock mixture, whisking to combine. Add mixture to the Instant Pot, scraping any browned bits. Add browned beef and any accumulated juices, potatoes, carrots, onion, celery, and garlic to pot, stirring to combine. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 30 minutes. (The pot will take about 25 minutes to come up to pressure before the cooking program begins.) When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. Stir in peas, parsley, and remaining 3/4 teaspoon salt, and allow to stand for 5 minutes, or until peas are warmed. Serve hot.

Nutrition Facts : Calories 343, CarbohydrateContent 19 g, FatContent 11 g, FiberContent 4 g, ProteinContent 41 g, SaturatedFatContent 3 g, SodiumContent 764 mg, SugarContent 5 g, UnsaturatedFatContent 7 g

BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD



Beef stew with light herby dumplings recipe - BBC Food image

A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings.

Provided by Deborah Reddihough

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 16

spray oil, for frying
600g/1lb 5oz lean braising steak, all visible fat removed
1 litre/1¾ pints beef stock, made from 2 low-sodium cubes
1 large onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
3 carrots, 1 finely chopped, rest cut into chunks
1 tbsp tomato purée
1 tbsp balsamic vinegar
1 parsnip, cut into chunks
300g/10½oz butternut squash (about half a squash)
150g/5½oz self-raising flour
pinch salt and freshly ground black pepper
2 tbsp chopped fresh parsley or thyme (depending on preference)
1 egg yolk, lightly beaten
1 tsp olive oil

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
  • Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
  • Put the dish in the oven (without a lid) and cook for 1 hour.
  • Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
  • For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
  • Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
  • When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.

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