Here in California the weather is starting to turn and already feel like fall. By the time it is dinner time the weather already drops to below 70. This has put me in the mood for all food things having to do with fall, from Kabocha Squash, to Pumpkin Spice, and mostly my Instant Pot Beef Stew.

I have talked about my love for my Instant Pot before, but it has really made my life so much easier when I want to cook a stew or braise quickly. This stew typically takes me 2 hours stovetop, where as in the Instant Pot it only takes me 20 minutes. If you do not have an Instant Pot or pressure cooker I highly recommend getting one. That being said, you can do this stew stovetop by just simmering it until it is fork tender, which usually takes 2 to 3 hours depending on the amount of beef or size of beef.

This recipe is my go to when I am craving something hearty. Perfect with just about any sides like squash, cauliflower gnocchi (like my picture), greens, or grain free pastas.

Ingredients:

  1. 1 lb of cubed stewing beef or cubed chuck roast
  2. 1.5 tsp salt
  3. 1 onion sliced thinly
  4. 1 celery stalk sliced
  5. 1 large carrot, peeled and sliced
  6. 2 garlics minced
  7. 1 TB tomato paste
  8. 1 cup of organic, sulfite free Red Wine, preferably Cabernet Sauvignon
  9. 1 cup beef broth, stock, or bone broth
  10. 1 bay leaf
  11. 2 sprigs of rosemary

Instructions:

  1. Turn Instant Pot on to Satue mode, or put a pot over the stove on medium heat.
  2. Season the beef with the salt and pat dry with paper towel
  3. Add oil to the pot and brown the beef so it caramelizes on both sides. Make sure not to overcrowd the pot or it will steam instead of brown the beef. Reserve meat in a separate bowl. Make sure the bottom of the pot doesn’t turn black, if so add a little water to deglaze between browning the beef.
  4. Once the beef is browned and out of the pot, add the onions and saute until clear. Once clear add the garlic and tomato paste and saute until rusty red, around 3 minutes.
  5. Add the cup of wine into the saute pot and let the alcohol cook out for 5 minutes, or until it reduces by half.
  6. Add the rest of the ingredients to the pot, including the beef. Seal the instant pot and turn on manual for 25 minutes. If you are doing this stovetop, simmer for 2 hours or until the meat is fork tender.
  7. Once the time is up, open your Instant Pot manually or wait until the pressure releases. Discard the bay leaf and rosemary sprigs and serve!
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