Ever have that one meal you crave? It's comfort food at its finest, especially when cooler weather is here to stay. I challenged my husband one evening I could make Beef Vegetable Stew in the Instant Pot. He didn't say much, just raised an eyebrow. I took that as a challenge. Beef Vegetable Stew is best when cooked all day. Right? During harvest, I don't have all day to cook. I was going to put the Instant Pot to the test.
What is the difference between soup and stew? Stew is heartier, thicker. Soup has more liquid. Add more juice to this recipe if needed, I was using a 6-qt Instant Pot. The pot was full with all ingredients mixed in. It took awhile to set up the pressure, but the Stew/Soup option worked great on the Instant Pot.
We are fortunate to use the tomato juice and stewed tomatoes from our garden. The corn, peas and potatoes are from our garden as well. The beef we purchased is from a local farmer, and one of my grain customers. Using food we have grown in the garden, and supporting other local farmers is something we can show our kids how it's possible to grow healthy food for their family one day.
INSTANT POT BEEF VEGETABLE STEW
PRINT RECIPE
Ingredients:
2 pounds sirloin steak, or stew meat
1 onion diced
2 cloves garlic minced
6 oz can tomato paste
16 oz tomato juice
16 oz stewed tomatoes
2 tbsp worchershire sauce
3 cups of red potatoes, cube
½ pound mini carrots
16 oz green beans
4-5 stalks celery
1 tsp oregano
1 tbsp dried parsley
1 bag frozen peas
3 cups frozen sweet corn
¼ cup flour
¼ cup water
Salt & Pepper to season
Instructions:
- Place the stew meat in the bottom of the Instant Pot, add all ingredients besides frozen pea, corn, and flour/water mixture. Stir.
- Lock lid and set seal to close.
- Select the Stew/Soup option.
- After cooking, quick release the pressure, open valve, and be careful with steam.
- Stir in frozen corn, peas, and water/flour mixture. Stir until stew thickens and corn/peas are warmed.
