Instant Pot Beef Stew ビーフシチュー
Instant Pot Beef Stew recipe. Ultimate winter comfort beef stew using instapot and Japanese beef stew roux with step by step photo instructions and a video
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 500 g Beef diced
- 2 potatoes diced large (or 300g)
- 1 large onion wedged (or 200g)
- 1 carrot cut randomly (or 120g)
- 5 white cup mushroom quartered (or 100g)
- 1 cup red wine(any kind) (or 250ml)
- 2 3/4 cups water (or 700ml)
- 2 bay leaves
- thyme to garnish
- fresh cream (*1)
- 1 box Beef stew roux (*2)
Instructions
- 1
Set the instant pot to saute function.
- 2
Add olive oil into the pot. Add beef and cook and partially brown.
- 3
Add diced potato, onion, carrot and mushrooms. Saute about 10 minutes.
- 4
Pour red wine and water to the pot. Close the lid and change the setting to Stew for 20 minutes.
- 5
Manually let the steam go *3 and open the lid.
- 6
Break the roux into small cubes and add to the pot.
- 7
Let the roux cubes dissolve by stirring the stew with a wooden spatula.
- 8
Put the lid back on and set the instant pot to stew for 5 minutes.
- 9
After the 5 minutes cycle completed, let the pressure off manually.
- 10
Serve in the shallow bowl, pour a little bit of fresh cream*4 and garnish with thyme. *5