Instant Pot Beef and Potato Stew

Although I have been to Ireland, and I once went to a Celtic Woman concert, I do not claim to be an expert on anything Irish. But who doesn't like a nice Beef and Potato stew for St. Patrick's day? I decided to look into what usually goes into "Irish Beef Stew" and what actually grows in Ireland in order to add some more fresh ingredients and ditch the preservatives. The result was such a success that, when I first made it, my four-year-old said "Can you make this creation again sometime?". So, this St. Patrick's day, give this hearty, healthy beef and potato stew a try, and let me know what you think!

Beef and Potato Stew

Yield: 4-6 servings | Prep Time: 20 minutes | Cook Time: 25-30 minutes


Ingredients:

1 1/2 T olive oil

1 1/2 lbs cubed beef stew meat

3 large sprigs fresh thyme

1 leek

4 cloves garlic

1 tsp sea salt

pepper

2-3 carrots

2 parsnips

1/2 lb Brussels' Sprouts

1 lb red potatoes

2 1/2-3 cups water

1/4 cup finely chopped fresh parsley


  1. Set instant pot to saute mode on high

  2. Add olive oil, cubed meat (I cheat and buy it cubed because I hate cutting raw meat), thyme, and salt

  3. Finely mince the garlic. Cut the ends off of the leek, then slice them in quarters lengthwise. Rinse and shake any excess water off. Then finely slice the four pieces

  4. Once the meat is mostly browned, stir in garlic and leek

  5. Saute for 5-10 more minutes, stirring occasionally

  6. While the meat is sauteing, wash and chop carrots and parsnips, and stir them in

  7. Then wash red potatoes and cut into chunks (I cut mine into eighths). Then cut the stems off the Brussels' Sprouts and remove the outer layer of leaves. You can also quarter or half them depending on their size and your preference

  8. Remove the thyme sprigs

  9. Add 2 cups of water a little at a time, scraping all crust off the bottom of the pot as you go

  10. Once the pot is completely deglazed, finish adding the 2 cups of water, then sprinkle in finely chopped parsley and pepper

  11. Set to pressure cook on high for 20 minutes, then a quick pressure release (if you're in a hurry; otherwise, go ahead and let it release naturally)

  12. Add the last 1/2-1 cup of water

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Beef and Potato Stew
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