Instant Pot Beefbison Stew Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Steps:

• Saute Meat. Heat Pan, add oil, do not crowd meat, probably need three batches, adding oil as needed. Bison and lean beef will need more.. Brown well.
• While meat is cooking, dice onions, slice carrots and celery, peel and cut up potatoes. Set aside individually.
• Once the meat is done, saute onions until soft. Salt onions a bit to make them sweat. You can also add the carrots and celery if you want.
• Add garlic for the last 30 seconds (do not burn)
• If the bottom of the pan is too brown burned, scoop out onions and garlic on top of the meat and wash pan. Once clean and try, put back on the heat, heat up and add oil. Then add some of the meat and onion to cook just a bit.
• Deglaze pan with wine, scraping up the small bits. Make sure it is clean so it doesn't give you a burn warning. Cook for a couple minutes
• Add broth (or water plus bullion), Worcestershire sauce, and tomato paste. Mix well. Add meat, onion, celery, carrots, thyme, bay leaf, chervil, pepper. Give it a single stir. Optional, add a pinch of red pepper flakes.
• Potatoes. You can add the potatoes now. Or if you don't like them mushy cook it for 15 minutes, instant release, add potatoes cook another 20 minutes, didn't try this. You could do this will all the veges.
• Cook on high pressure for 35 minutes, then natural pressure release for 10 minutes. Then Vent.
• Discard bay leaves. Take a cup or two out of the broth and add wondra flour. How much depends on how watery the broth is, how cooked the potatoes are, etc. I would guess 1 - 2 tablespoons Wondra. Mix in with the broth really well, and then add to stew. Cook on saute until it is the desired thickness.

Steps:

• On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
• Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
• Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
• Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
• Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
• Remove the lid from the Instant Pot and set to sauté.
• In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
• Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
• Ladle the stew into bowls and garnish with the parsley.
• Enjoy!