This spicy beef stew is a pressure cooker gem. Lots of tender meat, flavorful root vegetables, and a silken sauce makes it the best one-pot dinner.
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.47 stars (15 reviews)
Keywords
beef stew, instant pot stew, meat recipes
Ingredients
2 tbsp light olive oil
1.2 pounds boneless lean beef (chunked)
2 bay leaves
8 garlic cloves (chopped)
1 tsp dried chilli flakes
1 1/2 tsp black pepper (freshly ground )
1/2 tsp sea salt (more depending on the saltiness of the broth)
3 carrots (chopped thickly)
2 turnips (small-sized, peeled and quartered)
1 cup shallots (peeled)
3 tbsp tomato paste
2 cups beef broth
1 cup water
3 fresh thyme sprigs
2 tbsp all-purpose flour (dissolved in a few tablespoons of water)
Categories
Soups and Stews
Cuisine
Indian
Steps
Switch on your instant pot to sauté (medium) and add the oil to the inner steel insert. When hot, add the beef and fry until browned. Move around the beef with a fork while frying and be careful not to char it.
Add the rest of the ingredients through to the thyme sprigs and cancel sauté. Deglaze the pot, secure the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 12 minutes. When the timer beeps, wait for 5 minutes before releasing the steam.
Open the pot and and discard the thyme and bay leaves. Turn on sauté again. Add the flour slurry and cook on medium heat until the sauce thickens (2-3 minutes). Serve hot in bowls.
