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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The Best Homemade Applesauce

The Best Homemade Applesauce

ApplesauceThanksgiving is next week.  I started my annual holiday cooking routine last this week.  From now until the New Year yummy aromas will be coming from my kitchen!  The annual game of cat and mouse will begin; family members sneaking tastes of pies, cookies, and candies while I try to keep them hidden.  Last year my son and husband went thru a couple of pecan pies a couple of days before Thanksgiving, luckily I made 6 pies!

The first thing I make every year is my homemade applesauce which we use instead of cranberry sauce.  It goes great with roast turkey and the Prime Rib roast we make for Christmas.  Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.

Over the years I’ve tried different types of apples to make my sauce.  You never quite realize just how many types of apples there are until you start shopping for them.  I’ve used Fuji, Mackintosh, Delicious, Gala, and Granny Smith apples just to name a few I’ve tried.  I’ve discovered that the best applesauce is made by using different types of apples.  Yes each apple variety has its own unique flavor and texture so mixing them up makes for a  tastier and more robust sauce.

My family will only eat my homemade applesauce, no store bought sauce for them.  Even my grandson, Dion, who absolutely will not touch store bought sauce, even as an infant, loves my sauce.  It’s sweet and laced with lots of cinnamon.  Dion says he likes it because it has a nice texture, not the strained baby food like texture the ones from the store have.  It’s a bit chunky, but not too chunky, even the twins, Harper and Sadi, love it!  By the way the cinnamon can be optional!  My grandson Devon has recently declared that he dislikes cinnamon (this declaration boggles my mind as he still loves cinnamon rolls) so before I add the cinnamon I set aside a small portion just for him.

The applesauce is easy to make, just a bit time consuming.  That’s why I make it well ahead of time.
This allows it to chill, we feel applesauce should be served cold.  Here’s my recipe, it will make 2 pint size jars or 1 quart size jar.

Ingredients:

2 Red Delicious Apples

2 Golden Delicious Apples

2 Gala or Mackintosh Apples

2 Granny Smith Apples

2 cups sugar (add more if you want it sweeter or less if you don’t want it so sweet)

6+ Cups Water

1 tbls. ground cinnamon (you can adjust this to suit your taste)

Directions:

1.  Fill a large pot about half way with water.

2.  Wash and peel apples, then cut into bite size chunks about 1/2″ big

3.  Place apple pieces in pot of water.  Add more water if needed to cover the apples.  The top layer will float a bit.

4.  Add sugar and stir.

5.  Cook on stove over medium heat until water has been absorbed.  Stir occasionally to keep bottom from burning.  As it cooks and softens you can mash the chunks a bit with the spoon used to stir.  The sauce will start turning brownish.  If it starts to bubble reduce heat.  This process takes about 2-3 hours.

6.  When the apples have all liquified and water evaporated remove pot from heat.

7.  Stir in cinnamon.

8.  Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator.  Even If you seal it in jars you should store it in the fridge so it will be cool when served.

You can serve this as a snack, or with roast turkey or beef, and pork chops.  It’s really yummy!

The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Ingredients
Servings: Pints
Instructions
  1. Fill a large pot about half way with water. This is why I put 6+ cups of water in the ingredients. You can adjust it to fill your pot.
  2. Wash and peel apples, then cut into bite size chunks about 1/2" big
  3. Place apple pieces in pot of water. Add more water if needed to cover the apples. The top layer will float a bit.
  4. Add sugar and stir.
  5. Cook on stove over medium heat until water has been absorbed. Stir occasionally to keep bottom from burning. As it cooks and softens you can mash the chunks a bit with the spoon used to stir. The sauce will start turning brownish. If it starts to bubble reduce heat. This process takes about 2-3 hours.
  6. When the apples have all liquified and water evaporated remove pot from heat.
  7. Stir in cinnamon.
  8. Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator. Even If you seal it in jars you should store it in the fridge so it will be cool when served.
Recipe Notes

You can also make this applesauce in a crockpot.  Just dump all the ingredients, except the cinnamon, into the pot.  Cook for about 6 hours, add cinnamon, and place in storage containers.

If you do make it in the crockpot don't leave it much longer than 6 hours, overcooking will turn it into apple butter.  That's good too!

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Chicken Sauteed in Shrimp Paste – Binagoongang Manok

Chicken Sauteed in Shrimp Paste – Binagoongang Manok

binagoongang Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga.  It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.

I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator.  I usually only use bagoong when having  Kare Kare. So many times the bagoong gets too old and dehydrated.  Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.

When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans.  And I add fresh spicy chili peppers like jalapenos.  You can also add cubes of eggplant if you like.

I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat.  It’s the perfect comfort food and a perfect example of good old Filipino home cooking!  Served over hot steamed white rice, it’s delish!

If you’re wondering where you can buy shrimp paste it’s available at any Asian market.  It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.

Here’s my recipe!  I hope you like it!

*This post contains affiliate links



Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Ingredients
Servings:
Instructions
  1. Heat oil and fry chicken cubes until they are cooked and are turning brown
  2. Add Onions and Garlic and cook until onions start to turn translucent
  3. Add Tomato cubes and saute another 5 minutes
  4. Add string beans and saute until beans begin to soften
  5. Add the Bagoong, vinegar, and water and bring to a boil
  6. Reduce heat and cover, simmer for about 10 minutes or until beans are completely cooked
  7. Remove lid, turn up heat to medium and fry until most of the liquid has evaporated, be sure to keep stirring so the meat doesn't burn.
  8. Remove from heat and serve over steamed white rice.
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Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.

In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.

Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!

 

Ingredients:

1 cup green munggo beans

1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces

200 g pork belly cut into strips

1 bunch spinach

1 pc. tomato diced

2-3 cloves garlic chopped

1 pc. small onion chopped

13 cups water

2 tbsp. cooking olive oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.

In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.

Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.

Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.

Season with salt and pepper to taste.

Then add the spinach, cover, let it boil and remove from heat.

Serve while its hot,

Share to your family and friends! Enjoy!

Munggo Guisado (Mung Beans) Recipe!!!
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Munggo Guisado (Mung Beans) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
  2. In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
  3. Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
  4. Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
  5. Season with salt and pepper to taste.
  6. Then add the spinach, cover, let it boil and remove from heat.
  7. Serve while its hot,
  8. Share to your family and friends! Enjoy!
Recipe Notes

You can soak munggo beans in enough water overnight letting the beans take its own shell off, in this process the bean will be soft so you won’t need to boil the beans for 50 minutes. You just directly add the beans after you sauté the pork belly.

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Sayote Guisado (Sautéed Chayote) Filipino Recipe!

Sayote Guisado (Sautéed Chayote) Filipino Recipe!

Sautéed Chayote or Ginisang Sayote is a kind of vegetable and usually sauteed with garlic, onion, and tomato, you can add ground pork, beef or chicken if you want and is usually serve with hot steamed rice. This recipe is very simple and easy to prepare and to cook and this is a budget dish that every Filipino wants and is delicious too.

I remember my grandmother when I was 7 years old, she takes care of me and I remember this Sayote vegetable that she always cooked every time I cry for food. This is one of my comfort food when I was young and until now, this is always been my comfort Filipino Food.

This is my version of Ginisang Sayote (Sautéed Chayote) Filipino Recipe!Enjoy!

 

Ingredients:

4 pcs. chayote squash, pared, seeded and sliced

1/2 lb. pork, sliced

2 pcs. tomatoes, chopped

1 tbsp. fish sauce (patis)

1 pc. medium onion, chopped

2 cloves garlic, minced

1 tbsp. cooking oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

2-3 glasses water

 

Directions:

Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.

Then add the garlic, onions and tomatoes.

Sauté for 2 to 4 minutes or until tomatoes wilted.

Add the chayote slices and add the fish sauce, salt and pepper to taste.

Stir-fry for 3 minutes or until well combined.

Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.

Add seasoning again if needed

Remove from heat.

Serve while it’s hot,

Share with family and friends! Enjoy!

Sayote Guisado (Sautéed Chayote) Filipino Recipe!
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Sayote Guisado (Sautéed Chayote) Filipino Recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.
  2. Then add the garlic, onions and tomatoes.
  3. Sauté for 2 to 4 minutes or until tomatoes wilted.
  4. Add the chayote slices and add the fish sauce, salt and pepper to taste.
  5. Stir-fry for 3 minutes or until well combined.
  6. Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.
  7. Add seasoning again if needed
  8. Remove from heat.
  9. Serve while it’s hot,
  10. Share with family and friends! Enjoy!
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