Company Beef Stew

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    When I was a little girl, my parents frequently entertained, as we had a beautiful big house and they had lots of friends. This elegant beef stew was often on the menu. The house would smell amazing for the five hours that the stew bubbled away in the oven. Everybody raved about how delicious the dinner was, served over a bed of egg noodles, usually with a huge salad.

    When I started cooking with the Instant Pot, this was one of the recipes I wondered about…how would it translate to pressure cooking, especially because that long slow cook seemed to magically transform the ingredients into more than the sum of its parts?

    I discovered that one of my favorite bloggers and food writers had adapted the stew, and that it only took 35 minutes in an electric pressure cooker.  Lindsay Ostrum, from Pinch of Yum, calls this Life Changing Beef Stew, and I would agree.

    I do the recipe a little differently than Lindsay does, in that I brown some of the meat and deglaze the pan for a little dark gravy to build my flavors on…but that is the way I cook. You can just throw everything into the pot and set the timer and walk away and it would still be one of the most delicious things you have ever made!

    Note: for an elegant presentation, and to finish the stew by thickening it up a little, put the cooked stew in a lovely oven-safe dish and bake it on 375 for 15-20 minutes.

    Serve over egg noodles, like Mom did, or rice.

    You will be so glad you made this, and so will your guests!

    Company Beef Stew

    Posted by Quick and Carry on Friday, September 21, 2018

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    Company Beef Stew Yum
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Dinner, Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Course Dinner, Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Turn your cooker on to sauté. Add the oil and when it is hot, add half of your cubed beef. Let it brown for several minutes, stirring occasionally. Add half of the onion and let brown. Once you have some browned bits on the bottom of the pot, deglaze with the broth and stir all the browned bits into a gravy. Turn off the pot.
    2. Add all the veggies, the rest of the meat and the rest of the ingredients to the pot. Stir. Lock on lid and set toggle to sealing. Use high pressure manual or the meat/stew setting, for 35 minutes. Allow for a 10 minute natural pressure release.
    3. Optional: put the stew in a large oven-safe dish and finish in a 375 degree oven for 20 minutes. Serve over egg noodles or rice.
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    1 COMMENT

    1. Yum! Either a packet of onion soup or a packet of ranch seasoning are good in meatloaf. As far as the green chile chicken stew goes, I haven”t yet made it for the blog because I haven”t found an appropriate book reference, though with the fall and chile roasting season upon us, I”m going to try really hard to find one. It”s super simple, just like regular green chile stew except instead of using pork cubes, I use chicken thighs cubed. But the diced tomatoes, chicken broth, potatoes, green chile, onions and garlic..all of that is the same.

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