HEARTY PRESSURE COOKER BEEF STEW | MY RECIPE IS ON AN APP 😱 | Kerry Whelpdale AD

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Remove the lid from the Instant Pot.

Add some oil and 500 grams of diced beef to the pot.

Press Start to sauté the beef until browned on all sides.

Remove the browned beef from the pot and set aside.

Cube 2 large potatoes, keeping the skin on.

Peel and dice 2 large carrots.

Dice 2 sticks of celery.

Blitz 1 onion in an onion dicer and set aside.

Return the inner pot to the base and sauté the diced onion until translucent.

Crush in 2 cloves of garlic and mix for a few seconds.

Stir in tomato paste and cook for 1 minute to develop flavor.

Return the browned beef to the pot along with its juices.

Add the diced potatoes, carrots, celery, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 2 sprigs rosemary, salt, and pepper.

Pour in 400 mL of beef stock and mix everything together.

Add the lid to the pot and start the pressure cooker.

Once the pressure cooking time is up, leave it on natural venting until ready to manually vent.

Prepare a mixture of 2 tablespoons corn flour and a little water to thicken the sauce.

Manually vent the pressure cooker to release steam and open the lid carefully.

Remove the rosemary sprigs.

Add 1 cup of frozen peas to the pot and stir in the corn flour mixture.

Taste and adjust seasoning with salt and pepper if needed.

Serve the stew, ideally on chunky bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary