Instant Pot Beef Stew With Frozen Meat Recipes

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INSTANT POT® STEW USING FROZEN MEAT

Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 6

Number Of Ingredients 18



Instant Pot® Stew Using Frozen Meat image

Steps:

  • Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
  • Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
  • Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.

Nutrition Facts : Calories 610.5 calories, Carbohydrate 65.5 g, Cholesterol 83.5 mg, Fat 23.5 g, Fiber 9.6 g, Protein 33 g, SaturatedFat 8.6 g, Sodium 809.8 mg, Sugar 7.1 g

1 tablespoon avocado oil
1 large onion, finely diced
3 cloves garlic, finely chopped
¼ cup dry red wine
2 cups beef broth
1 teaspoon thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon tomato paste
2 (1 pound) packages cubed beef stew meat, frozen
5 large baking potato, peeled and cut into 3/4-inch pieces
6 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons water
1 tablespoon cornstarch

INSTANT POT® BEEF STEW WITH FROZEN MEAT

Did you plan on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time, so I developed this recipe using frozen meat.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 8

Number Of Ingredients 18



Instant Pot® Beef Stew with Frozen Meat image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.
  • Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.
  • Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 586.3 calories, Carbohydrate 49.1 g, Cholesterol 98.6 mg, Fat 26.4 g, Fiber 7.2 g, Protein 36.3 g, SaturatedFat 9.4 g, Sodium 634.7 mg, Sugar 5.3 g

2 tablespoons avocado oil
1 large onion, finely diced
3 cloves garlic, finely chopped
¼ cup dry red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon tomato paste
2 (1 pound) packages cubed beef stew meat, frozen
6 medium carrots, sliced
5 large potatoes, peeled and cut into large cubes
3 stalks celery, sliced
2 tablespoons water
1 tablespoon cornstarch

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