Instant Pot Beef Stew! with dry bread and green salad? Yummy. enough to use 6 ingredients in 45 minutes, and cooked. sugar free.
I am not an expert in beef meat, but my only important suggestion is to soup your pot of soup? Transfer cooked cooked to homemade casserole and place in the oven for a few minutes before serving. Discover, friends. Then go tanning work like a boss, not much, enough to give him more fun in the texture section.
In addition, in addition to a little caramel, we all know that the instant vase does not have any chance against heavy Dutch Dutch heavy vibrations. I mean, it's BEEF STEW. It is worth looking as if it came from Little Home on the Prairie.
INGREDIENTS
- 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces
- 6 carrots, sliced diagonally in thick pieces
- 2 tablespoons small tapioca – see notes
- 1/2 cup tomato juice
- 2 teaspoons salt
- 1 tablespoon sugar
INSTRUCTIONS
- Instant Pot Instructions: Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below).
- Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.
Sorry to make you click a link for the recipe, but know I’m grateful for you.
