|Twenty-nine minutes to NOM!|
My beloved friend Hippy Goodwife had recently
While I waited the 24 hours for it to arrive I studied the bazillion recipes you can find online just by typing "Instant Pot r" into Google. It seemed that most people's first essay in Instant Pottery was beef stew, so I gave that a try. I read through five or six recipes and then decided that I knew better. Shocked?
I just finished slurping down my third bowl and felt the need to share the recipe with you all before collapsing in a heap on the gorgeous king-sized hotel bed.
Seumas' Instant Pot Spicy Beef Stew
Serves two full-sized gays generously.
- ~ 1 lb chuck roast cut in cubes by the handsome butcher at your local grocery store
- 1 cup onions diced for you by the staff in the produce department
- 1 tablespoon diced garlic from a jar because who has time for that
- 3 tablespoons olive oil
- 4 tablespoons flour
- 1 teaspoon each salt and pepper
- 2 tomatoes
- 1 jalapeño pepper
- 2 dashes worcestershire sauce
- 1 cup beef stock
- ~1/2 cup red wine
- 1 cup carrot slices
- 1 cup mushroom slices
- 4 new potatoes cut in quarters
- 2 stalks celery cut into one inch sections
Puree the tomatoes and jalapeño. Add the remaining flour mixture and worcestershire sauce. Add enough red wine to bring the total fluid to two cups. Add to the beef / onion / garlic mixture and deglaze the bottom of the cooking pot. (that's fancy cooking talk for scraping the stuff off the bottom that got stuck)
Add the beef stock and the vegetables. Put the lid on the Instant Pot – it beeps to tell you if you did it right and won't let you go any further until if you don't. A very nice safety feature.
Push the button marked "Meat / Stew" and go find something to do for about 45 minutes while the Instant Pot heats up, cooks for you, then cools down and depressurizes.
The damn thing even keeps your food warm for you if you forget about it!