Easy Instant Pot beef stew
Why so serious? I don’t like waiting for beef stew! It’s a bit like torture because the house smells so good, but you can’t eat just yet! Fortunately I made this in our handy dandy Instant Pot and it didn’t take that long for me to smile again. Yummy! I made this stew with Portuguese chouriço and mushrooms for extra flavour. #stew #beefstew #comfortf #instantpot
Similar recipe on our blog. You can play a little with the ingredients.
HOW TO COOK A POT ROAST ( IN A PRESSURE COOKER )
Don't be afraid to use that old pressure cooker of Grandma's, it's a very useful piece of kitchen equipment. So dust off that old relic and put it to good use...you'll be glad that you did.
Once you get the hang of using it, you will wonder why you didn't use it before. You can have the slow cooked taste, without the slow cooking time. You can take cheap cuts of meat and turn them into tender,juicy,tasty meals in no time at all!!!
Try it and have fun!!!!!
If you are interested in seeing an electric pressure cooker, this link will show you an unboxing/setup video + a recipe for pulled pork included at this link:
#thepieguyskitchen
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
CHUCK POT ROAST IN THE NINJA FOODI (or any pressure cooker)
Serves: 3
INGREDIENTS
1.5 lb beef chuck roast, quartered
3-4 golden potatoes, quartered
1 large carrot, halved
1 large onion, quartered
1 tablespoon tomato paste or ketchup
1/2 Tbsp. worcestershire sauce
1 tablespoon spicy chili sauce
½ tablespoon garlic powder
salt and pepper to taste
2 cups of water
2 teaspoons beef bullion
½ teaspoon oil
INSTRUCTIONS
Turn on saute button.
Add some oil and chuck roast in to preheated inner pot.
Brown for about 5 minutes on each side. Remove and set aside.
Add other ingredients, first the carrots followed by the potatoes, then the braised meat and finally the onions. Shut and lock the lid.
Cook for 60 minutes on HIGH PRESSURE.
After its done, let pressure release naturally for about 10 minutes and than quick release.
NOTES
To make gravy:
Remove all the meat and vegetables and set aside. Turn the Ninja foodi to high sauté. Add about 3 tablespoons of flour and mix constantly until desired consistency. Strain and use.
How to Make Pressure Cooker Pot Roast
Elle shows Bridget how to make an easy, tender pot roast in the pressure cooker.
Get the recipe for Pressure Cooker Pot Roast:
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THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
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PROBE THERMOMETER:
DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
FAVORITE PEELER:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
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Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast