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Instant Pot Beef Stew
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Instant Pot Beef Stew

1 Std. 20 Min.Für 6Nutri-Score B€€
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was Sie brauchen

Zutaten

6 Personen
  • mini potatoes (halved)Obst & Gemüse700 g
  • carrots (cut into bite-size pieces)Obst & Gemüse4 Stücke
  • baby bella mushrooms (halved)Obst & Gemüse90 g
  • sweet onion (cut into 8 wedges)Obst & Gemüse1 Stück
  • butter (for sautéing)Milchprodukte15 g
  • beef for stew (cut into chunks)Fleisch900 g
  • salt (to taste)Gewürze5 g
  • garlic powder (to taste)Gewürze4 g
  • rosemary (dried or chopped)Gewürze2 g
  • Worcestershire sauceVorräte15 ml
  • tomato pasteVorräte30 g
  • beef stockVorräte720 ml
  • cornstarchVorräte16 g
  • cold water (cold)Andere30 ml
  • bread (stale or frozen, for serving)Backwaren6 Stücke

pro Portion

Nährwerte

396kcal

Kohlenhydrate
29 g
Eiweiß
34 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Schnellkochtopf
  • Backofen
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Prepare the vegetables

    • Cut the mini potatoes in halves.
    • Cut the carrots into bite-size pieces.
    • Halve the baby bella mushrooms and cut the sweet onion into wedges.
    Schritt 1
  2. Brown the beef

    • Melt the butter using the sauté function of the Instant Pot.
    • Brown the beef for stew, stirring occasionally.
    Schritt 2
  3. Add vegetables and seasonings

    • Add the potatoes, carrots, mushrooms and onion to the pot.
    • Season with salt, garlic powder, rosemary, Worcestershire sauce and tomato paste.
    • Pour in the beef stock.
    Schritt 3
  4. Pressure cook the stew

    • Cook on the stew setting.
    • Let the pressure release naturally.
    Schritt 4
  5. Thicken the stew

    • Set the pot back to sauté.
    • Mix the cornstarch with the cold water and stir it into the stew.
    • Simmer until slightly thickened.
    Schritt 5
  6. Refresh the bread

    • Run the bread under water.
    • Bake in the oven at 400 °F (200 °C).
    Schritt 6
  7. Serve

    • Give the stew one last stir and serve with the warm bread.
    Schritt 7