Instant Pot® Beef and Mushroom Stew

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Description

This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Ingredients

  • 2 pounds chuck roast
  • salt and ground black pepper to taste
  • 1 tablespoon avocado oil, or more as needed
  • 2 medium onions, chopped
  • ½ cup minced celery
  • 4 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • 2 large bay leaves
  • ½ cup red wine
  • 1 ½ cups beef stock
  • 3 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 cups diced russet potatoes
  • 3 (8 ounce) packages mushrooms, quartered
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads “Hot”. Carefully add a piece of beef to the pot
  3. seasoned side down
  4. and saute until nicely browned
  5. about 6 minutes. Season the other side with salt and pepper and turn
  6. using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
  7. Add onions and saute in the drippings until softened
  8. about 3 minutes. Add celery
  9. garlic
  10. herbes de Provence
  11. and bay leaves
  12. and saute until garlic is fragrant
  13. about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot
  14. and cook for about 2 minutes. Turn off Saute function.
  15. Cut browned beef into cubes about 1 1/2 inches thick
  16. removing fat and any gristle. Return to the pot.
  17. Stir beef stock
  18. tomato paste
  19. soy sauce
  20. and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
  21. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  22. Release pressure using the natural-release method according to manufacturer’s instructions
  23. about 10 minutes. Release remaining pressure carefully
  24. about 5 minutes. Unlock and remove the lid.
  25. Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings
  26. if desired. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  27. Release pressure using the natural-release method according to manufacturer’s instructions
  28. about 10 minutes. Release remaining pressure carefully
  29. about 5 minutes. Unlock and remove the lid.
  30. Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps
  31. then stir into the pot. Select Saute function and cook until gravy is bubbly
  32. stirring frequently
  33. to assure that there is no sticking
  34. 3 to 5 minutes. Remove bay leaves and serve.

Servings: 6

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