Hurricane Beef Stew

My husband has been asking for a beef stew for mos. but I admit that I delayed as I couldn’t see the draw over pot roast.

It did end up with a very similar taste profile to my Pot Roast, just in stew form.

This recipe is similar (as my cousins pointed out) to Beef Bourguignon, but w/ chopped onion instead of pearl onions and, also, without mushrooms and bacon.

So yummy! And glad we now have warm, full bellies before the worst of Hurricane Hilary hits us as a tropical storm!!!

And… you’ve got your choice of old skool #Stovetop or #InstantPot cooking methods!

TIPS: I use J. Lohr Cabernet Sauvignon as my wine of choice in this recipe.

Hurricane Beef Stew Recipe

Ingredients

• 2 1/2 lbs beef stew meat, cut into 1″ cubes
• 1 1/2 lbs mini gold potatoes, cut in half
• 6 small carrots, cut into 1/2″ pieces
• 1 yellow onion, chopped
• 6 cups beef stock – for IP version, cut down to 4 cups unless you want more of a soup-like rather than gravy-like liquid at the end
• 1 cup dry red wine (such as cabernet sauvignon, merlot, old vine zinfandel, or pinot noir)
• 1/4 cup all-purpose flour
• 5 tsp minced garlic
• 2 Tbsp butter
• 2 Tbsp cornstarch
• 2 Tbsp extra virgin olive oil (EVOO)
• 2 Tbsp cold water
• 2 Tbsp Worcestershire sauce
• 1 Tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 tsp pink Himalayan salt
• 1 tsp sugar
• 1 tsp dried thyme
• 1/2 tsp ground black pepper

Stovetop Directions

1. In a small bowl, whisk together 1/4 cup all-purpose flour, 1 tsp pink Himalayan salt, and 1/2 tsp ground black pepper until well-combined.
2. In a large bowl, add 2 1/2 lbs beef chunks.
3. Pour flour mixture over beef chunks and gently mix to coat each chunk thoroughly.
4. Heat a large stock pot over medium-high heat on stovetop.
5. Add 2 Tbsp EVOO and heat.
6. Working in batches, add beef chunks to pot and sear, until browned on all sides. This should take just about 5 mins per batch.
7. As each batch is seared, place seared beef chunks on a plate and set aside. I like to keep mine in the microwave.
8. Reduce the heat to medium then add 2 Tbsp butter to the pot and melt.
9. Add chopped 1 onion and sauté for 3-4 mins, until softened.
10. Add 5 tsp minced garlic and sauté for 30 secs, stirring constantly.
11. Add 1 Tbsp tomato paste and stir, then cook for 1 min.
12. Add 6 cups beef stock, 1 cup dry red wine, 2 Tbsp Worcestershire, 1 tsp balsamic vinegar, 1 tsp granulated sugar, 1 tsp dried thyme, and seared beef chunks, then stir together.
13. Reduce heat to medium-low, then cover and simmer for 60 mins.
14. Stir in 1/2″ pieces of 6 carrots and halved 1.5 lbs of mini gold potatoes, then cover and simmer for 45 mins.
15. Uncover, increase heat to high, and boil for 15 mins, until vegetables are tender and sauce is reducing, then remove from heat.
16. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp cold water to make a slurry.
17. Stir slurry into stew for 2 mins until starts to thicken.
18. Allow to sit for 15 mins before serving to thicken, stirring only rarely.

Instant Pot Directions

1. In a small bowl, whisk together 1 cup all-purpose flour, 1 tsp pink Himalayan salt and 1/2 tsp ground black pepper until well combined.
2. In a large bowl add 2 1/2 lbs beef chunks.
3. Pour flour mixture over beef chunks and gently mix to coat each chunk thoroughly.
4. On Instant Pot, select SAUTE – MORE and heat until it says HOT.
5. Add 2 Tbsp EVOO to IP’s inner pot.
6. Working in batches, add beef chunks to inner pot and sear until browned on all sides. This should take just about 5 mins per batch.
7. As each batch is seared place seared beef chunks on a plate and set aside. I like to keep mine in the microwave.
8. Select CANCEL, then select SAUTE – NORMAL.
9. Add 2 Tbsp butter and melt.
10. Add chopped 1 onion and saute for 3-4 mins until softened.
11. Add 5 tsp minced garlic and saute for 30 secs, stirring constantly.
12. Add 1 Tbsp tomato paste and stir, then cook for 1 min. Deglaze pot as tomato paste cooks.
13. Add 4-6 cups beef stock, 1 cup dry red wine, 2 Tbsp Worcestershire, 1 tsp balsamic vinegar, 1 tsp granulated sugar, 1 tsp dried thyme, and seared beef chunks, then stir together.
14. Select CANCEL then add 1/2″ pieces of 6 carrots and halved 1 1/2 lbs of mini gold potatoes. Resist the urge to stir!
15. Seal lid and select PRESSURE COOK (or MANUAL) for 25 minutes.
16. When cooking cycle completes, allow a 10-min natural release and then do a quick release to vent remaining pressure.
17. Once pressure pin drops, remove lid, then select CANCEL, then select SAUTE – NORMAL.
18. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp cold water to make a slurry.
19. Stir slurry into stew for 2 mins until starts to thicken.
20. Allow to simmer, stirring occasionally, for 15 mins before serving to thicken.

Nutrition Facts
Servings: 8
Amount per serving
Calories	467
% Daily Value*
Total Fat 15.7g	20%
Saturated Fat 5.9g	29%
Cholesterol 134mg	45%
Sodium 1069mg	46%
Total Carbohydrate 26.7g	10%
Dietary Fiber 3.8g	14%
Total Sugars 5.1g
Protein 47.3g
Vitamin D 2mcg	10%
Calcium 36mg	3%
Iron 28mg	156%
Potassium 1195mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#InstantPot