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Maple Bread Pudding
Lazy Day Beef Stew (Fresh or Frozen Beef)
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Lazy Day Beef Stew (Fresh or Frozen Beef)
I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.
| Cook Time | 45 minutes |
| Servings |
4 people
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Ingredients
- 1 large onion chopped
- 3 cloves garlic minced
- 1 1/2 cup beef or chicken broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vinegar any kind
- 1 tsp salt
- 1/2 tsp pepper
- 1 - 1.5 lbs stew beef frozen or fresh
- 3 - 4 red-skinned potatoes cut into
1 inch pieces - 2 to 3 carrots cut into
1 inch pieces - 1 cup frozen peas
- 2 tbsp cornstarch
- 3 tbsp Water
- 2 tbsp chopped fresh parsley optional
Ingredients
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Instructions
- Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
- While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
- When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.
- Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
- Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
- Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
- Go back to bed. And I hope you feel better soon.
Recipe Notes
Pressure Cook and Manual buttons are interchangeable.
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It should say “toss in the first 9 ingredients” because the 10th ingredient is the potatoes…. which you want for us to add after the initial cooking time.
This was a very good beef stew, I had to make one change as I was out of cornstarch, I used a pack of brown gravy mix and it was so good I am making it again within two weeks. It also make enough that we can have it for two or three days in the week and with our full work days it helps.
Does it make a difference on the cooking time if you use frozen versus fresh stewing beef?
Hi Jan,
You may need to increase the cooking time but most of the defrosting will happen while the Instant Pot Preheats and pressurizes.
I am about to purchase an Instant Pot, and this is the first recipe I’m looking at – and it sound GREAT! Can’t wait already to get my Instant Pot! However, there are a number of sizes of the Instant Pot; I am considering the Duo Mini – but my question is, is this recipe for all sizes of the Instant Pot?
Thank you.
Hi Yonatan,
Recipes are typically created for the 6 Quart because they can be halved and used in a 3 quart.
Added parsnips and rutabaga and it was great!
There is a discrepancy between the description of the stew (1 main ingredient was Worcestershire sauce, and the list of ingredients, which says soy sauce. Also, discrepancy in ingredient list and directions. Directions say to dump in 1st 10 ingredients, then potatoes and carrots. The potatoes are the 10th ingredient. Salt and pepper is included in 1st 10, but at the end it says to add the salt and pepper. Also, i can’t help but wonder if the 10th ingredient should be about 2 1/2 cups of water,