Two days ago, it was 55 degrees and sunny. Today, the temps plummeted to 30, the wind howled and it even snowed for a few hours. It was a perfect stew day.
2 lbs. stew beef, cut into 1″ cubes
1 tbs. Montreal Steak seasoning
3 medium sweet onions, sliced and quartered
1 tbs. minced garlic
1 tbs. brown sugar
2 12 oz. bottles Guinness beer
1 c. beef stock
3 tbs. tomato paste
2 tbs. spicy brown mustard
3 tbs. Worcestershire sauce
1 1/2 – 2 lb. russet potatoes, cut into 1″ cubes
2 12 oz. bags frozen mixed vegetables
5 tbs. Wondra
1/4 c. water
Toss the beef cubes in the steak seasoning with just enough oil to thinly coat. Brown in a hot skillet.
I don’t enjoy standing at the stove or Instant Pot to brown 3-4 batches of beef… so I use my air fryer. Broil at 450 for 10 minutes, drain, toss, and broil for another 5 minutes. While the meat is browning, my Instant Pot is free to start prepping the onions.
Set the Instance Pot to sauté. When it’s hot, add about 1 1/2 tsp. olive oil — just enough to coat the onions. Add the onions and sauté until they’re just starting to brown. Add the garlic and sauté for another minute. Stir in the brown sugar and sauté for another 1-2 minutes.
Turn off the Instant Pot and deglaze the pot with the Guinness.
Blend the beef stock, tomato paste, mustard and Worcestershire sauce with a whisk, and add to the pot. Mix well.
Add the meat and seal the lid.
Cook on high pressure for 30 minutes. Allow the pot to natural release for 20 minutes.
Add the cubed potatoes, reseal the pot and cook on high pressure for another 15 minutes. When the time is up, do a quick release.
Set the Instant Pot to sauté on medium and stir in the frozen vegetables. Sauté for 3 minutes.
Mix the Wondra and water to create a thin slurry, and add to the pot. Mix well and simmer until thickened — about 3 minutes.
My Instant Pot: Instant Pot Ultra 10-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Cake Maker, Egg Cooker, Sterilizer, and Warmer, 8 Quart, 16 One-Touch Programs