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
Print Recipe
instant pot beef stew
Instant Pot Beef Stew
Print Recipe
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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Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon

Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually  served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.

Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.

 

Ingredients:

 Morcon:

2 pounds beef Flank or skirt steak works best

2 pcs. hotdogs or sausage, sliced into strips

12 slices bacon

1 pc. medium carrot, peeled and cut into strips

4 pcs. hard boiled eggs, peeled and cut lengthwise into halves

4 ounces cheddar cheese, sliced lengthwise into strips

4 pcs. gherkins sweet pickles, sliced lengthwise into strips

½ cup flour

1 pc. kalamansi (lemon)

½ cup soy sauce or more depending to your taste

¼ – ½ cup cooking oil

¼ tsp. pepper or pepper to taste

For the Sauce:

½ cup liver spread

1-2 cups reserved marinade (from the marinated beef)

1 pc. onion, peeled and chopped

1 cup tomato sauce

2 cups water or beef broth (optional)

2 cloves garlic, peeled, minced

1 pc. bay leaf

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cut the beef round morcon-style “wide beef slices” Using kitchen tools.

Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.

Repeat with remaining beef slices.

Trim sides of meat to shape it as close to a rectangle.

Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.

Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.

Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.

Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.

Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.

Gently gather end of beef upwards and roll neatly into a log, enclosing filling.

Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.

Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.

Discard oil from skillet but leave at least 1 tbsp.

Add garlic and onions and cook until limp.

Add the reserved marinade mixture and bring to a boil.

Add tomato sauce and beef broth.

Add bay leaf, salt and pepper to taste. Bring to a boil.

Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.

Remove beef rolls from pan and set aside for about 3 to 5 minutes.

Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.

Add liver spread into sauce and stir until dissolved.

Continue to cook for about 6-10 minutes or until sauce is thickened.

Pour sauce over morcon slices and serve hot.

 

Share and Enjoy.

Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
  2. Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
  3. Repeat with remaining beef slices.
  4. Trim sides of meat to shape it as close to a rectangle.
  5. Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
  6. Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
  7. Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
  8. Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
  9. Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
  10. Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
  11. Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
  12. Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
  13. Discard oil from skillet but leave at least 1 tbsp.
  14. Add garlic and onions and cook until limp.
  15. Add the reserved marinade mixture and bring to a boil.
  16. Add tomato sauce and beef broth.
  17. Add bay leaf, salt and pepper to taste. Bring to a boil.
  18. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
  19. Remove beef rolls from pan and set aside for about 3 to 5 minutes.
  20. Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
  21. Add liver spread into sauce and stir until dissolved.
  22. Continue to cook for about 6-10 minutes or until sauce is thickened.
  23. Pour sauce over morcon slices and serve hot.
  24. Share and Enjoy.
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Frito Pie Casserole

Frito Pie Casserole

Frito Pie Casserole

After my grandchildren’s birthday party I found myself with a box full of single serve chips, mostly Fritos.  Clearly this corn chip was not a guest favorite, it’s not exactly one of my favorites either.

I didn’t want to waste the chips so I decided to incorporate them in a recipe or two, I do have plenty of them.  I remembered hearing about Frito Pies.  I’ve never had it and didn’t really know how to make it, but how hard could it be?

I tossed the ingredients together and came up with this casserole that my family loves.  It’s going to be part of our meals from now on, I guess we’ll need more Fritos!

You can serve it as a meal with a green salad, fill a tortilla with it for a burrito, or even use it as a dip!  The great part is you can make it ahead of time and pop it in the oven when you’re ready.

Ingredients:

1 lb. ground beef
1 tbls. chili powder
2 tbls. garlic powder
1 tsp. crushed red peppers (optional if you want it a bit spicy)
1 can black beans
1/2 cup salsa (mild, medium, or hot)
1/2 cup sour cream
2 cups shredded cheddar & monteray jack cheese mix
2-3 cups Fritos corn chips or any other brand corn chips

Frito Pie Casserole

1.  Cook beef until crumbly, add chili powder, garlic powder, crushed peppers to meat as you cook it.

2.  Drain black beans and add to meat.  Cook for 2 minutes more.

3.  Place beef mixture into a mixing bowl stir in salsa, sour cream, and 1 cup shredded cheese.

4.  Spread a layer of chips on the bottom of an oven safe baking dish.

5.  Spoon beef mixture over the chips.

6.  Sprinkle remaining chips and cheese on top.

7.  Bake in 350 degree oven for 10-15 minutes or until the cheese melts.

If you are preparing this ahead of time stop at step 6, cover and refrigerate until ready to use.
Sprinkle the chips and cheese on it when you’re ready to bake it.

Frito Pie Casserole
Print Recipe
Frito Pie Casserole
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook beef until crumbly, add chili powder, garlic powder, crushed peppers to meat as you cook it.
  2. Drain black beans and add to meat. Cook for 2 minutes more.
  3. Place beef mixture into a mixing bowl stir in salsa, sour cream, and 1 cup shredded cheese.
  4. Spread a layer of chips on the bottom of an oven safe baking dish.
  5. Spoon beef mixture over the chips.
  6. Sprinkle remaining chips and cheese on top.
  7. Bake in 350 degree oven for 10-15 minutes or until the cheese melts.
  8. If you are preparing this ahead of time stop at step 6, cover and refrigerate until ready to use. Sprinkle the chips and cheese on it when you're ready to bake it.
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