What a great recipe! I made this last night for my family and it turned out so great. We took your suggestion and serve it with mashed potatoes AND a nice crusty French bread, both were a winner! It’s something I’m sure we’ll make several times this winter season (as much “winter” as we get in Texas anyways!) The meat was so tender it just melted in your mouth. And the flavor was excellent, better with each bite. I especially liked the little bit of zing from the pepperoncinis.
IRRESISTIBLE INSTANT POT BEEF STEW
Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!
1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
salt and pepper
2 tablespoons butter
8 ounces baby bella mushrooms, halved or quartered
14-ounce bag (~ 2 cups) pearl onions
3 stalks celery, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
1/2 cup pepperoncini (thinly sliced)
1 tablespoon EACH: tomato paste and sugar
1 (1-ounce) packet ranch seasoning mix*
2 tablespoons: Worcestershire sauce
2-3 tablespoons cornstarch*
1 1/4 – 1 1/2 cup low sodium beef broth*
3 cloves garlic, minced
- OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
- get the full instructions @ littlespicejar.com