Instant Pot Beef Stew

I got an Instant Pot at the beginning of 2019.  I have been using it like crazy.  I have a few receipes that I don't want to lose because we love them.  This recipe for beef stew in the Instant Pot comes from the Salty Marshmallow blog.  I've made a few changes but it is essentially the same recipe.

Instant Pot Beef Stew

1-1/2 lbs beef stew meat
1 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning (I used basil garlic and onion powders)
2 tsps. Worcestershire sauce
3 garlic cloves, minced
1 large onion, chopped
1 16 oz bag baby carrots, sliced (I didn't slice)
1 lb potatoes, cubed
1-1/2 cups of frozen string beans (optional)
1 cup frozen corn kernels (optional)
2-1/2 cups beef broth
1 10 oz can tomato sauce
2 Tbs cornstarch
2 Tbs water

Add the olive oil to the instant pot and turn on the saute function.  When the oil starts to sizzle, add the meat and season with salt, pepper and Italian seasoning.

Cook the meat until browned on all sides.

Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

Add the Worcestershire sauce, garlic, onion, carrots, potatoes and tomato sauce.

Close the lid and the steam valve on the instant pot.

Cook on high p;ressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Enjoy this yummy stew with rice or Italian bread.

Shakshuka with Mint, Yogurt & Toasted Baguette

So, yeah we tried a bunch of those meal kits last year during my busy season.  We really enjoyed Plated, Home Chef and HelloFresh!  The other night, my son informed me that his absolute favorite new meal last year was the Shakshuka from Plated!  Wow!  I was amazed.  I have reactivated my Plated and my HelloFresh accounts to take advantage of these meal kits when my busiest time starts again.  I can't wait to get a bunch of new meals to cook for my family.  Please try this one.  It is fantastic!


Shakshuka with Mint, Yogurt, and Toasted Baguette (Plated)

1 yellow bell pepper
1/4-ounce mint
1 shallot
3 cloves garlic
1 container nonfat Greek yogurt
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seed
1/4 cup roasted red peppers
1/2 cup tomato purée
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
1 demi-baguette
1 cheesecloth

WHAT YOU’LL NEED:
• eggs
• olive oil
• kosher salt
• black pepper
• fine-mesh sieve
• 10" medium ovenproof pan
• baking sheet

Prepare ingredients:
Preheat oven to 450°F. Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Rinse mint and roughly chop leaves, discarding stems. Peel shallot and thinly slice. Mince garlic. Add ¼ teaspoon salt and black pepper to container with yogurt, stirring to combine.

Fry aromatics:
Place a fine-mesh sieve over a small heatproof bowl and line with cheesecloth. Heat 3 tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spice mix, half of shallot, and half of garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour aromatics and oil into prepared strainer, letting oil drain into bowl and reserving both. Set aside.

Simmer shakshuka:
Return oil from aromatics to pan over medium heat. When oil is shimmering, add bell pepper, remaining shallot, and remaining garlic, and cook until softening, 2-3 minutes. Add roasted red peppers, tomato purée, diced tomatoes and their juices, and sugar. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced slightly, 4-6 minutes. Season with ½ teaspoon salt and black pepper as desired.

Toast baguette:
While sauce simmers, halve baguette lengthwise, then place cut-side up on a baking sheet. Drizzle thoroughly with olive oil. Season with salt and black pepper as desired. Transfer to oven and toast until golden, 6-8 minutes.

Bake eggs:
Create 2 small, evenly-spaced pockets in the shakshuka. Crack 1 egginto each pocket, nestling into shakshuka. Season with a pinch of saltand black pepper as desired. Transfer to oven and bake together with baguettes until egg whites are just set, 6-8 minutes. Carefully remove pan from oven.

Plate shakshuka:
Dollop yogurt over shakshuka in pan, then garnish with fried aromatics and mint. Divide shakshuka between serving bowls. Serve with toasted baguette for dipping. Dig in!