Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
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Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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Quick and Delicious Cheeseburgers

Quick and Delicious Cheeseburgers

Cheeseburgers are probably my most favorite foods on earth.  I love a tasty and juicy cheeseburger and am always in search for the perfect one.

Okay I’ve found a lot of truly magnificent cheeseburgers around the country, but in my humble opinion the best cheeseburgers are those that we make at home.

My son make the BEST ever cheeseburgers you will ever taste.  Seriously it’s to die for!  But his burgers are an overnight project.  You start out mixing his seasoned butter the night before and freezing it at least overnight.  Lot’s of work, but the end result is definitely worth it.

As much as I love his cheeseburgers I don’t always have the time nor inclination to make them.  So there has to be an easier way right?  Ok I’ll settle for a good burger at home verses an excellent one.

Recently I made these cheeseburgers for lunch.  I didn’t have to leave home to make them, I had all the ingredients in my kitchen.  It didn’t take all day and all night to make them and they turned out pretty good.  My grandsons loved them.

These burgers are tender, juicy, and tasty.  All this using store bought frozen ingredients.  Best of all it’s cooked in less than 15 minutes.  Perfect for quick lunches or dinners.  Actually it’s the perfect dinner on Halloween when you need to get the kids to eat before rushing out the door to trick or treat.

These burgers are so easy they don’t even require a recipe, just quick instructions.  And here they are!

 

cheeseburgersIngredients:

Frozen beef patties – thawed in fridge or microwave

Frozen Garlic Bread Slices or Texas Toast

Cheddar Cheese slices

Condiments – Ketchup, Mustard, Mayo, Lettuce, Tomato, Onions, etc.

Procedure:

Fry thawed burgers in frying pan over medium-high heat

Cook until desired doneness – don’t over cook as they will become tough and dry

Meanwhile place frozen garlic bread in a separate frying pan or panini maker and cook on high

Remove from pan when done and set aside – be careful not to burn your bread – you want it cooked with a bit of crunch on the outside but not over cooked

When burgers are just about cooked place a slice of cheese on top of each patty

Place another slice of cheese on one slice of bread

Place hot burger on top of cheese and cover with another slice of bread

Serve hot with condiments – if desired you can place a couple of strips of cooked crisp bacon on top of the patty

cheeseburger

Stuffed Flank Steak

Stuffed Flank Steak

Flank Steak has become a very trendy cut of meat.  I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries.  Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.

I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough!  My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.

Anyway I love cooking with flank steak.  It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling.  My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg.  She always made it for special occasions like birthdays and Christmas.

Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak.  It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour.  The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!

The hardest part of this recipe is butterflying your flank steak.  That’s cutting in horizontally to make it thinner.  When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.

Here’s my recipe hope you enjoy it as much as we do!


Ingredients:

1 lb. Flank steak butterflied and opened flat

1/2 cup pesto

1 cup fresh spinach

8 oz. fresh mozzarella thinly sliced

Baker’s twine to tie rolled steak

Procedure:

Place butterflied steak on a flat surface with both sides open

Spread pesto all over steak

Distribute spinach leaves evenly over entire steak surface

Distribute mozzarella slices over spinach leaves

Roll steak from one edge to the other making a log

Tie with baker’s twine from one end of log to the other placing twine about 2″ apart

Place on a parchment covered baking sheet

Bake in a preheated 350° oven for about 35 minutes

Remove from oven and cut off twine

Cut log into slices that look like pinwheels

Serve hot with a simple salad or side dish

 

For more easy Beef recipe Click Here!

Stuffed Flank Steak
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Stuffed Flank Steak
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Ingredients
Servings:
Instructions
  1. Place butterflied steak on a flat surface with both sides open
  2. Spread pesto all over steak
  3. Distribute spinach leaves evenly over entire steak surface
  4. Distribute mozzarella slices over spinach leaves
  5. Roll steak from one edge to the other making a log
  6. Tie with baker's twine from one end of log to the other placing twine about 2" apart
  7. Place on a parchment covered baking sheet
  8. Bake in a preheated 350° oven for about 35 minutes 
  9. Remove from oven and cut off twine
  10. Cut log into slices that look like pinwheels
  11. Serve hot with a simple salad or side dish
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The Best Sloppy Joes

The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.

For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.

Here’s a recipe from the best sloppy joes I’m sure you’ll love.



Ingredients
1 pound ground beef
1 small onion, finely chopped
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
8 Sandwich buns, split

Instructions

In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

The Best Sloppy Joes
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The Best Sloppy Joes
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Easy Beef Broccoli Stir-Fry – Better Than Take-Out!

beef broccoliBeef Broccoli is probably the most ordered type of Chinese food.  I mean who hasn’t had beef broccoli?

You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli.  It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.

Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around.  It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant.  But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.

The secret to this dish is to use flank steak that is sliced very thin against the grain.  Easy right?

Here’s the recipe!

Ingredients:

1 lb flank steak trimmed of fat and sliced thin against the grain

1 head broccoli cut into small florets

1 onion thinly sliced

1/2 cup soy sauce

1 tsp fresh ginger minced

3 tsp minced garlic

2 tbs sesame oil

1/2 cup beef stock

2 tbs cornstarch dissolved in 1/2 cup water

Directions:

Mix soy sauce, ginger, and garlic in a bowl.

Add the beef and toss to cover in sauce mixture.

Marinate in the refrigerator for at least 30 minutes.

Heat sesame oil in wok or large skillet.

Add onions and fry about 1 minute.

Add marinated beef and cook about 2-3 minutes stir in constantly.

Stir in beef stock.

Add broccoli and cook until tender.

Slowly stir in cornstarch mixture until the sauce thickens.

Remove from heat and serve with steamed white rice or noodles.

 

Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Instructions
  1. Mix soy sauce, ginger, and garlic in a bowl.  
  2. Add the beef and toss to cover in sauce mixture.
  3. Marinate in the refrigerator for at least 30 minutes.
  4. Heat sesame oil in wok or large skillet.
  5. Add onions and fry about 1 minute.
  6. Add marinated beef and cook about 2-3 minutes stir in constantly.
  7. Stir in beef stock.
  8. Add broccoli and cook until tender.
  9. Slowly stir in cornstarch mixture until the sauce thickens.
  10. Remove from heat and serve with steamed white rice or noodles.
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Beef Kabobs in Vinaigrette Marinade

Beef Kabobs in Vinaigrette Marinade

Grilling is always fun.  We have a family barbecue every Sunday.  It’s lots of fun and a great way to catch up with each other after a busy week.  One of the problems I run in to is finding new recipes to grill.  Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe.  I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.

vinaigrette marinade

Last month I tried this new marinade, mostly because I had all the ingredients in the pantry.  But also because I love balsamic vinegar, which is the main ingredient to this recipe.  I call it Beef Kabobs in Vinaigrette Marinade.

 

The best part about marinades is that it flavors your meat with very little work.  It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work!  I marinate my meat in the refrigerator overnight.  The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil.  If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all.  That way I just thaw it out when we’re ready to grill.

Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them.  We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without.  When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.

Another helpful tip when grilling is to not over cook the meat.  Grill meat until it is just about done to the way you want it (rare, medium, well).  In short remove it from the grill before it is the desired “doneness”.  Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving.  This allows the meat to finish cooking and to release its juices.  Try it out!  You’ll end up with tender juicy meat!  It works for steaks too!

Having said that here’s my recipe for Vinaigrette Marinade!  By the way you can use the same marinade on chicken, lamb, or shrimp.  Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.

 Ingredients:

3 Lbs.  Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)

1 Cup Balsamic Vinegar

1/2 Cup Olive Oil

2 Tbs. Finely Minced Garlic

1 Tbs. Fresh or Dried Rosemary

1 Tbs. Fresh or Dried Oregano

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1 Large Onions cut into large chunks

1 Large Green Pepper cut into large pieces

1 Basket Mushrooms, washed and patted dry

Directions:

Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag.  Seal bag and shake to combine all the ingredients together.

Vinaigrette MarinadeAdd meat cubes to the marinade.  Seal bag and shake to cover all the meat.

Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.

 

 

About and hour or less before grilling place meat, onions, peppers, and

Vinaigrette Marinade

mushrooms on skewers.  Alternate meat with veggies.

Grill over medium heat until meat is just about done the way you want it.

Place skewers in a large pot or roasting pan with a lid.  Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.

Serve hot with rice, potatoes, and other sides.

 

 

Beef Kabobs in Vinaigrette Marinade
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Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Beef Kabobs in Vinaigrette Marinade
Print Recipe
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Ingredients
Servings:
Instructions
  1. Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
  2. Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
  3. Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
  4. About and hour or less before grilling place meat, onions, peppers, and mushrooms on skewers. Alternate meat with veggies.
  5. Grill over medium heat until meat is just about done the way you want it.
  6. Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices. Serve hot with rice, potatoes, and other sides.
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