Umami Beef Stew Recipes

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INSTANT POT BEEF STEW



Instant Pot Beef Stew image

Make the Best Instant Pot Beef Stew. Tender juicy beef in a rich, thick, & flavorful gravy. You'll love this Easy Instant Pot Stew that's deliciously comforting, healthy, and soul-satisfying to eat!

Provided by Amy + Jacky

Categories     Main

Time 1h30m

Number Of Ingredients 18

2 pounds (1001g) chuck steak or blade steak (, 1.5 inch thick)
1 tablespoon (15ml) olive oil
12 (150g) white mushrooms (, thinly sliced)
2 (214g) small onions (, thinly sliced)
3 cloves (15g) garlic (, crushed and minced)
2 bay leaves
¼ teaspoon (0.35g) dried thyme
¼ cup (63ml) sherry wine
3 - 4 (365g) small Yukon gold potatoes (, quartered)
2 (200g) medium carrots (, cut in 1 ½ inch (4cm) chunks)
2 stalks (150g) celery (, cut in 1 ½ inch (4cm) chunks)
3 tablespoons (50g) tomato paste
½ cup (65g) frozen peas
Salt and black pepper to taste
1½ cup (375ml) unsalted chicken stock
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce ((can substitute with regular soy sauce))

Steps:

  • Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
  • Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
  • Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
  • Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
  • Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
  • Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
  • Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

Nutrition Facts : Calories 475 kcal, Carbohydrate 25 g, Protein 34 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 666 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

UMAMI BEEF STEW



Umami Beef Stew image

Make and share this Umami Beef Stew recipe from Food.com.

Provided by Nicola Leeja

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 22

2 lbs stewing beef, cut up
2 -3 tablespoons flour
salt
pepper
5 tablespoons olive oil
1 large onion
4 garlic cloves
1 1/2 cups red wine
1 1/2 cups beef broth
3 russet potatoes or 3 red potatoes, chopped
1 turnip, peeled and chopped
2 carrots, sliced
2 celery ribs, chopped
3 bay leaves
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1/2 cup parsley, chopped
1 cup sliced mushrooms
1/2 cup frozen peas
1 teaspoon browning sauce
2 teaspoons cornstarch
1/4 cup water

Steps:

  • Dredge the beef in the flour and lightly salt and pepper.
  • Heat a large frying pan.
  • Add 2 Tb of olive oil and brown 1/2 the beef.
  • Be sure the beef cubes are not too crowded so you can get a nice browning. An old fashioned frying pan that is not non-stick is preferable. The meat will brown better and you can scrape up the browned bits from the bottom of the pan.
  • Chop the onion and garlic while the beef is browning.
  • Remove the browned beef and add to the crock pot.
  • Add 2 Tb of olive oil and brown the rest of the beef.
  • Remove the beef and place in the crock pot.
  • Scrape the bottom of the frying pan and add that to the crock pot.
  • Add 1 Tb olive oil and saute the onion and garlic until translucent.
  • Quench with the red wine and simmer for 30 seconds.
  • Add the onions, garlic and red wine to the crock pot.
  • Add potatoes, turnip, carrots, celery, bay leaves, salt and pepper.
  • Cook on high for 2-3 hours.
  • Add chopped parsley, mushrooms, peas and browning sauce.
  • Cook on high for 1/2 hour.
  • Mix cornstarch and water, add to crock pot, stir and wait to thicken.
  • Serve.

Nutrition Facts : Calories 503.4, Fat 30.7, SaturatedFat 10.1, Cholesterol 76.1, Sodium 510.9, Carbohydrate 24.3, Fiber 3.6, Sugar 3.8, Protein 24.4

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