Japanese Instant Pot Beef Stew
Ingredients
-
1
tbsp
olive oil
-
500
g
Beef, diced
-
2
large
potatoes, diced
-
1
large
onion, wedged
-
1
large
carrot, cut
-
5
cup
white mushrooms, quartered
-
1
cup
red wine
-
2¾
cups
water
-
2
bay leaves
-
to taste
thyme, for garnish
-
to taste
fresh cream
-
1
box
Beef stew roux
Instructions
- Set the Instant Pot to the sauté function and add olive oil.
- Brown the beef in the pot.
- Add the diced potatoes, onion, carrot, and mushrooms, and sauté for about 10 minutes.
- Pour in the red wine and water, then close the lid and set to the stew function for 20 minutes.
- Manually release the steam and open the lid.
- Break the roux into small cubes and stir into the pot until dissolved.
- Put the lid back on and set the Instant Pot to stew for an additional 5 minutes.
- After the cycle is complete, manually release the pressure.
- Serve in shallow bowls, adding a bit of fresh cream and garnishing with thyme.
Nutrition Facts (estimated)
Servings
8
Calories
177
Total fat
10g
Total carbohydrates
19g
Total protein
16g
Sodium
56mg
Cholesterol
38mg
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