Instant Pot Beef Stew with Bacon
Adapted from Bon Appetit, December 2018. This delicious beef stew tastes like a dead ringer for boeuf bourguignon in a fraction of the time.
Equipment
Ingredients
- 4 oz Bacon cut into 1 inch pieces
- 1 ¼ lb Beef Chuck cut into 1 inch cubes for beef stew
- Kosher Salt and Pepper to taste
- 2 Red Onions vertically cut into 1 inch slices
- 2 Carrots roll cut into 1 inch pieces
- 2 Parsnips roll cut into 1 inch pieces
- 8-10 cloves Garlic chopped
- 2 Tbsp White Miso Paste
- 2 Tbsp AP Flour
- 1 bottle Red Wine less one glass for sipping
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Dried Parsley
Instructions
- Roughly cut your carrots and parsnips into inch-long pieces. If the veggies are particularly thick, you may need to halve or quarter the pieces to be more bite sized.Peel onions and vertically slice them into roughly inch wide pieces. Smash and roughly chop the garlic. If necessary, cut your stew meat into roughly 1-inch cubes. Open wine, pour yourself a glass to sip on, then set the rest to the side for the stew.
- Set the Instant Pot to sauté over medium. Using sharp kitchen shears, cut your bacon into 1-inch pieces to drop into the metal insert. Render the fat from the bacon, stirring occasionally to cook it from all sides. Remove browned bacon from the pan and set aside, leaving the fat in the Instant Pot.
- Liberally sprinkle your meat with kosher salt and pepper to season. Working in batches so as not to crowd the pan, brown the meat on all sides. Remove the browned beef to the same plate or bowl as your cooked bacon.
- Add your onions to the Instant Pot. Leave them undisturbed for 2-3 minutes to get some char, then stir. Continue cooking until the onions are beginning to soften and become translucent.
- Add the carrots and parsnips, along with a five finger pinch of salt. Stir, using the resulting juices to help scrape up some of the browned bits on the bottom of the pan. Add the garlic and stir, cooking until fragrant.
- Stir in the miso, allowing it to coat the veggies and the bottom of the pan. Add the stew meat and bacon to the pan. Tip in the flour, then stir to coat everything. Allow to cook for about 2 minutes, stirring occasionally, until the flour is lightly browned.Pour in the remaining wine. Stir to incorporate. Tip in your herbs and give a final stir.
- Secure the Instant Pot lid in place and switch to manual/pressure cook on high for 35 minutes. Allow the pressure to naturally release for 10 minutes, then do a quick release to let off any remaining steam.
- Dish up and garnish with some fresh cut sage or parsley for a bit of green. Enjoy!
Notes
- Don't rush browning your meat! I'd advise leaving the meat undisturbed for about 4-5 minutes per side to get a nice sear. Feel free to add a glug of olive oil as necessary if the pan seems dry. And don't forget that glass of wine you poured earlier - it will make the time go by more quickly and pleasantly. :)
- Instant Pot Beef Stew will last for up to a week in the fridge or up to 6 months in the freezer.
Nutrition
Calories: 643kcalCarbohydrates: 35gProtein: 35gFat: 29gSaturated Fat: 11gCholesterol: 117mgSodium: 709mgPotassium: 1239mgFiber: 6gSugar: 9gVitamin A: 5114IUVitamin C: 21mgCalcium: 115mgIron: 5mg
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