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
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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Filipino Style Spaghetti

Filipino Style Spaghetti

Unlike any other spaghetti recipe Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids, famous for every events, parties and celebrations in Philippines. It is very simple recipe and you don’t have to be an expert to prepare and cook this Filipino Style dish.

As I told you, this is a very simple dish, so I decided to share to you my own version of Filipino Style Spaghetti with a twist. I’m sure your kids love this. Enjoy!!

 

Ingredients:

1 lb. uncooked spaghetti

1 lb. ground beef

3-4 pcs. Filipino hotdogs, sliced diagonally

1 pc. bell pepper, seeded, cored and chopped

1 pc. medium onion, peeled, diced

3 cloves garlic, peeled, minced

½-1 cup quick-melt cheese, shredded

1 cup beef broth

1 cup banana ketchup

2 cups tomato sauce

1/2 cup tomato paste

1 tsp. sugar

1 tbsp. cooking oil

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.

Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.

In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.

Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.

Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.

In the last 10 minutes of cooking, add browned hot dogs.

Season with salt and pepper to taste and top your shredded cheese.

Serve with your family and friends,

Share and Enjoy!!!

Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Ingredients
Servings: people
Instructions
  1. Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.
  2. Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.
  3. In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
  4. Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.
  5. Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.
  6. In the last 10 minutes of cooking, add browned hot dogs.
  7. Season with salt and pepper to taste and top your shredded cheese.
  8. Serve with your family and friends,
  9. Share and Enjoy!!!
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Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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Pork Embutido – Filipino Style Meatloaf

Pork Embutido – Filipino Style Meatloaf

maxresdefaultEmbutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture.  It can be served with the dipping sauce of your choice.

Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!

 

Ingredients:

2 lbs. ground pork

3 pcs. hard boiled eggs (sliced)

2 pcs. raw eggs

10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)

2 cups bread crumbs

1½ cup raisins

½ cup sweet pickle relish

½ cup tomato sauce

1 cup carrots, minced

2 cups cheddar cheese, grated

1 cup onion, minced

1 cup green bell pepper, minced

1 cup red bell pepper, minced

1 tsp. salt or salt to taste

½ tsp. pepper or pepper to taste

 

Directions:

In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.

Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.

Then add the tomato sauce raisins, salt, and pepper then mix well.

Place the meat mixture in an aluminum foil and flatten it.

Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.

Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.

Place in a steamer and let cook for 50 – 60 mins.

Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.

Slice,

Serve,

 

Share and Enjoy!

Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
  2. Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
  3. Then add the tomato sauce raisins, salt, and pepper then mix well.
  4. Place the meat mixture in an aluminum foil and flatten it.
  5. Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
  6. Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
  7. Place in a steamer and let cook for 50 – 60 mins.
  8. Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
  9. Slice,
  10. Serve,
  11. Share and Enjoy!
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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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