This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Bibi

Gallery

Recipe Summary

Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.

    Advertisement
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.

  • Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.

  • Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.

  • Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.

  • Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.

  • Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

Cook's Notes:

Cooking time is based on an 8-quart Instant Pot(R), and it includes time for building pressure and releasing pressure. Different size pots and different manufacturers may yield different results.

You can use coconut aminos instead of soy sauce and any herb blend of your choice instead of herbes de Provence.

Nutrition Facts

450 calories; protein 29.3g; carbohydrates 23.1g; fat 25.7g; cholesterol 68.6mg; sodium 5370.1mg. Full Nutrition
Advertisement

Reviews

Rating: 5 stars
02/02/2021
I loved this recipie i thought is was so good and so did my family Read More
Rating: 4 stars
02/08/2021
I used ground beef instead of roast. I am planning on serving with mashed potatoes, instead of egg noodles. Read More
Rating: 5 stars
02/04/2021
Very tasty. Slight adjustments. I used one large onion and 16 oz. of mushrooms. The meat was melt in your mouth tender! Next time I will also add carrots and cut the potatoes larger. Then there will be no need for pasta or rice. Read More
Advertisement
Advertisement