Having lived in Canada for most of my life, finding a hearty, delicious stew recipe was a necessity for the cold winter. The spices in this stew are both sophisticated and comforting. This stew recipe will warm your insides and leave your tastebuds happy. The best part about a great stew, is that it tastes even better the next day. I always make enough to eat for a few days. It is a great meal on its own. However, occasionally , I will serve it with mashed potatoes or quinoa. Cooking stews in the Instant Pot guarantees the meat is tender. It cooks in a fraction of the time it would take to prepare in the oven or on the stove. This is sure to be one of your favourite winter recipes!
- 2 lbs beef , cut into 1- inch cubes
- 2 tbsp grapeseed oil
- 1 cup baby carrots, cut into 1/2 inch slices
- 1 cup celery, cut into 1/2 inch slices
- 1 cup red pepper, cut into 1/2 inch slices
- 1 cup sweet onion, diced
- 2 cloves garlic, minced
- 1 cup low sodium beef broth or water
- 1/2 cup red wine
- 3 tbsp tomato paste
- 3 tsp dry rosemary
- 3 tsp paprika
- 2 tsp dry coriander
- 1 tsp garlic powder
- 2 tsp salt
- 2 tsp cracked black pepper
- 1/2 cup chopped parsley
Season beef with 1 tsp salt, pepper, and garlic powder.
Set your Instant Pot to the high saute setting. Pour in grapeseed oil and add the beef. Cook approximately 5 minutes, until beef is evenly browned.
Add potatoes, carrots, celery, onion, red pepper, broth, red wine, tomato paste, Worcestershire, rosemary, paprika, coriander, salt and pepper until well combined.
Select manual setting and set pressure to high and time for 35 minutes. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasoning with salt and pepper to taste.
Sprinkle with parsley and enjoy!
Note: If the stew has too much liquid, turn the Instant Pot on saute. Whisk together 1/2 cup of the liquid and 3 tbsp of flour until smooth and add to the boiling stew. Stir for a few minutes until thickened