Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
611 Calories
Recipe Instructions
Step 1
Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
Step 2
Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
Step 4
Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
Ingredients
2 tablespoons water
½ teaspoon ground black pepper
1 tablespoon cornstarch
1 teaspoon salt, or to taste
1 teaspoon dried parsley
1 bay leaf
1 teaspoon dried oregano
1 tablespoon tomato paste
2 cups beef broth
1 large onion, finely diced
¼ cup dry red wine
3 cloves garlic, finely chopped
6 medium carrots, sliced
1 tablespoon avocado oil
1 teaspoon thyme
3 celery ribs, sliced
2 (1 pound) packages cubed beef stew meat, frozen
5 large baking potato, peeled and cut into 3/4-inch pieces
