Beef and Mushroom Stew Instant Pot

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This beefiness and mushroom stew made in the Instant Pot is a hearty, comforting, stick to your ribs kind of meal that's perfect for winter.

Made with three different kinds of mushrooms (white button, shiitake and cremini) and stew beef that gets incredibly tender in the pressure cooker, it's a straight-forward recipe with a simple ingredient list yet tremendous savory flavour.

I grew up eating ii kinds of stews:

1- beef stew with big hunks of potatoes, carrots and onions

2- veal stew with carrots, tomatoes and onions

Both always served over white rice (Uncle Ben's to be exact).

That was it. No other variations for all 18 years I lived in my parents' firm.

I liked them both, don't get me wrong, but I don't think I realized the versatility of stew until many years later on.

I've more than fabricated upwards for information technology with recipes similar this Slow Cooker Lamb Stew, Turmeric Lentil Stew and Moroccan Lamb Lentil Stew to name merely a few and now, this beef and mushroom stew made in the Instant Pot.

I've talked about eating more plant based a lot recently (especially if you follow me on Instagram and with recent recipes like Instant Pot Bean Soup and Vegan Picadillo) but on the reverse side of that spectrum, hither I am with a stick to your bones kind of winter beef stew.

But that'southward reality.

I'll never be 100% found based, especially as long as I live in NY during the winter. I literally require cherry meat sometimes stronger than whatsoever chocolate craving I've ever had.

And that'southward saying something, believe me…

Accept you always looked into the blood blazon nutrition? I ever chuckle when I read into that as my claret blazon (A+) basically tells me I should be vegan. Hahahaha.

I love plants and vegetables and no incertitude advocate that we all should eat a lot more of them than typically included in the standard American diet only, in that location's just no way I'll ever give up meat, beef in particular.

And that includes venison too because Ilove this Instant Pot venison roast recipe as well!

Sorry, blood type diet, it ain't happening.

In my opinion, beef and mushrooms are the perfect pair. So much then that you lot don't even need a slew of other ingredients in this stew recipe for it to gustation "right".

This beef and mushroom bolognese recipe is some other case of just that.

Mushrooms, beef stew meat and some pearl onions. That's it.

Well, besides the spices obviously.

Mushrooms, of course, are always delicious on their own likewise.

My creamy vegan mushroom risotto recipe is the perfect instance and a smashing fully plant-based meal selection with all the same coziness of this stew.

HOW TO Make Beefiness AND MUSHROOM STEW

I've talked before near how a pet peeve of mine is Instant Pot recipes that really have no business organization being made in a pressure level cooker.

Things like cheesecake, pasta, etc. Ugh, imagine me rolling my eyes as I blazon this because I am just thinking nigh those dumb recipes that have something easy and make them harder but because people desire to apply their Instant Pot.

Stew is not one of those recipes.

Stew isperfect for a pressure cooker like the Instant Pot. It makes for the most tender pieces of beef in a fraction of the time it'd take to achieve that on the stove.

This Instant Pot bolognese recipe is a great case of this besides as Instant Pot brisket. They're both ii recipes improved by using the pressure cooker instead of the stove-top.

To make this beef stew with mushrooms:

1. Brown the beefiness in the Instant Pot on sauté way.
2. Remove the beef and add a splash of broth to the pot to scrape up the browned bits.
3. Add the onions to the pot and melt for a couple of minutes.
4. Turn off sauté mode and add the remaining ingredients to the pot.
5. Cook on manual mode for 30 minutes and let the pressure level naturally release for xv minutes before releasing the rest manually.
6. Thicken with an arrowroot powder slurry if desired (this is optional) and serve garnished with fresh herbs over whatever grain/starch/vegetable y'all like.

WHAT KIND OF MUSHROOMS SHOULD I USE?

I used 3 types of mushrooms in the beef stew: white button, shiitake and cremini for a total of 24 ounces of mushrooms.

You tin can absolutely use different varieties and the ratio of each is upwardly to you. Some oyster mushrooms would be great in hither too and if they weren't exorbitantly priced when I was shopping, I would've picked some upward!

WHAT IS STEW MEAT?

About grocery stores will sell "stew meat" already packaged. Information technology'southward basically just cut into chunks already for yous (although I e'er end up cutting those chunks in half). I prefer the size of the beef in the stew to be about a i″ cube. Basically seize with teeth-size.

If you can't observe beef pre-packaged every bit stew meat, purchase a chuck roast and cut it into cubes yourself. I like to trim nigh of the fatty off the beef before cooking.

WHAT Do I SERVE WITH Beef MUSHROOM STEW?

I fabricated an orange cauliflower and potato mash to serve underneath the stew. Just any of the following would be great to get with it:

• mashed potatoes
• Flossy Cauliflower Pumpkin Brew (without the topping)
• pasta/noodles
• rice (brown or white)
• quinoa
• barley
• farro
• grits/polenta

Tin can I Make THIS IN THE SLOW COOKER?

Yes, although I would all the same suggest browning the beefiness first on the stove top as that helps develop important flavour in the recipe.

To make this in the slow cooker, follow steps i-5 in the recipe directions and then transfer to the tiresome cooker. Add the remaining ingredients and cook on low for 8-10 hours. Add the arrowroot slurry (if using to thicken) at the end while the dull cooker is yet on and stir until thickened.

Tin can I MAKE THIS ON THE STOVE-Elevation?

Yes, yous can as well make this on the stove-top but it volition have a lot more time.

Follow the recipe as stated except after adding all the ingredients to a big Dutch oven or heavy bottomed pot, bring the mixture to a boil so reduce to a depression simmer and cover with a hat. Cook, stirring here and there for 3-4 hours until the beef is tender.

You may demand to use a lilliputian more broth if you lot make the stew on the stove tiptop as the longer cooking fourth dimension volition evaporate some of the liquid.

WHAT DOES THE STEW TASTE Like?

Umami is the best way to describe the savory taste of this beefiness and mushroom stew. Information technology's hearty, thick, cozy and comforting with uncomplicated yet satisfyingly savory flavors of herbs, garlic and onion.

Information technology's really everything you could want in a winter repast and if you're a mushroom lover similar me, you will totally dig this recipe.

You'll also love turkey stew for this reason. It uses leftover turkey meat along with potatoes and mushrooms for a not bad post-Thanksgiving type of meal.

Dear this beef and mushroom stew? More beef recipes to endeavour:

Chocolate Ruby Vino Beef Stew Stuffed Potatoes
Spicy Beef and Cherry Pepper Rice Bowl
Beef and Mushroom Bolognese (the Italian cousin to this recipe!)
Spicy Orange Beef Carnitas
Beef Pesto Quinoa Bake

Ingredients

• 2 pounds stew meat, cut into 1" pieces
• ii tablespoons flour (employ gluten-free or paleo flour blend if necessary)
• 1 tablespoon ghee (or butter)
• 8 ounces pearl onions (I used frozen)
• 24 ounces mixed mushrooms (white button, shiitake, cremini or other combination), roughly chopped
• 1 3/4 cup beef broth, divided
• salt and pepper to taste
• ane bay leaf
• one/2 teaspoon thyme
• i/two teaspoon tarragon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons arrowroot powder + 2 tablespoons water (*optional for thickening, come across note)

Instructions

1. Identify cubed beef in a large bowl. Sprinkle flour over top, gently toss to combine until flour coats all the pieces.
2. Add the ghee to the Instant Pot on sauté style.
3. One time hot, add beef to the pot and brown on all sides. You'll probable need to practise this in 2 or three batches to fit all the beef. Once browned, transfer to a plate using a slotted spoon and set bated.
4. Add together 1/4 cup of the beef broth to the pot and utilize a wooden spoon or spatula to scrape up all the brown $.25 from the meat.
5. Add the pearl onions and cook, stirring ofttimes for two-iii minutes until softened.
6. Plough off sauté mode and add the remaining ingredients except the arrowroot powder and h2o.
7. Stir to combine and so identify the lid on the Instant Pot. Set the dial to sealing and cook on transmission for xxx minutes.
8. Let the Instant Pot naturally release pressure for fifteen minutes then manually release the rest.
9. If thickening, mix the arrowroot powder and h2o in a small basin. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
10. Serve hot, garnish with freshly chopped parsley or other herbs.

Notes

*You can substitute cornstarch for the arrowroot powder in the same amounts to thicken. This step isn't necessary, it just makes for a slightly thicker stew.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 374 Full Fat: 13g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 155mg Sodium: 416mg Carbohydrates: 13g Fiber: 3g Saccharide: 4g Protein: 53g

This website provides approximate diet data for convenience and equally a courtesy just. Diet data can vary for a diversity of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Source: https://www.runningtothekitchen.com/instant-pot-beef-and-mushroom-stew/

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