How To make Stack In A Pot Stew

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Super Tasty Garlic Herb Steak and Potatoes Foil Packs

½ kg Sirloin Steak
3 tbsp Olive Oil
2 tbsp Worcestershire Sauce
½ tsp Blackpepper
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2 tsp Seasoned Salt
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1 tsp Oregano
2 tsp Chilli Flakes
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2 tsp Onion Powder
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The Most AMAZING Beef Butternut Stew

The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew

Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 ½ lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 ½ cups chicken or beef broth, or enough to just cover the ingredients
1 can (14oz) crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe
½ cup green lentils
½ - 1 tsp salt
½ tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt

Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until it’s translucent. Add the garlic and stir for 1 minute.

Pour this mixture into an instant pot.

Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.

Place the stew meat into the instant pot.

Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.

Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.

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Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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Make Your Own 'Liquid Gold' Chicken Stock | Epicurious 101

You might think only of soup when it comes to using chicken stock - but there's so much more. From stews and curries to risottos and sauces, stock can be almost as essential to cooking as salt and oil. Chef Adrienne Cheatham demonstrates the best way to make chicken stock at home, creating a one-pot wonder of recipe building flavor.

Follow Chef Adrienne on Instagram at @chefadriennecheatham

Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Morgan Dopp
Host and Expert: Adrienne Cheatham

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Line Producer: Jen McGinity
Associate Producer: Michael Cascio
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Production Coordinator: Elizabeth Hymes
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Camera Operator: Erron Francis

Audio Op: Artem Kulako
Production Assistant: Albie Smith

Hair & Make-Up: Nicole Vidro
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Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
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How to Pressure Cook Memaw's Vegan Beef Stew in the Instant Pot

How to Pressure Cook Memaw's Vegan Beef Stew in the Instant Pot

This vegan beef stew works for anyone having trouble finding Gardein Beefless Tips and Better Than Bouillon No-Beef Base for my original Memaw's Vegan Beef Stew recipe. Even I had to make do with what I had available to me when trying to make it. OH! And this time, I pressure cooked the beastless meal in three minutes instead of slow cooking for three hours. WOOTWOOT!

Makes 8 servings

10 white mushrooms, quartered
2 large celery stalks, chopped
1 large onions, chopped
3 garlic cloves, minced
4 cups vegetable broth
2 teaspoons liquid smoke
5 small Russet potatoes, peeled & cubed
5 small carrots, sliced ¾-inch thick
1 package Gardein Beefless Strips

1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground dry mustard
1/4 teaspoon ground bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Press [Saute] to heat up inner pot, then add mushrooms, celery, and onion with enough broth to cover the bottom of the pan. Sauté the vegetables until the onions become translucent. If the inner pot becomes dry before the onion is tender, add a few tablespoons of broth. Add minced garlic, cook one minute.

Add potatoes, carrots, beefless stips, vegetable broth, liquid smoke, oregano, thyme, mustard, ground bay leaf, salt, and pepper. Stir to distribute spices evenly. Cover with lid then turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing” to prevent losing any liquid.

Press [Manual], use [-] button to adjust cooking time to 3 minutes. Use natural release method to allow pressure to go down on its own.


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