Description
This Instant Pot Beef Stew is a comforting and flavorful dish made with tender beef chuck, aromatic spices, and a variety of vegetables. It’s easy to prepare and perfect for a cozy family dinner, delivering rich flavors in every bite.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 star anise pods
- 1 cinnamon stick
- 1 tablespoon Sichuan peppercorns (optional)
- 1/4 cup soy sauce
- 1/4 cup rice wine (or dry sherry)
- 2 tablespoons sugar (brown sugar or rock sugar works well)
- 4 cups beef broth
- 2 large carrots, sliced into rounds
- 2 potatoes, peeled and cubed
- 1 cup daikon radish, sliced (optional)
- 2 green onions, chopped (for garnish)
- Fresh cilantro (for garnish, optional)
- a sprinkle of chili flakes or a dash of hot sauce
Instructions
- Gather all your ingredients to streamline the cooking process. Cut the beef chuck into 1-inch cubes, dice the onion, mince the garlic, and slice the ginger. Prepare the vegetables by slicing the carrots, cubing the potatoes, and slicing the daikon radish if using. Measure out the soy sauce, rice wine, and sugar.
- Turn on your Instant Pot and set it to the “Sauté” function. Add the vegetable oil and let it heat for a minute. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sliced ginger, sautéing for another minute.
- Add the beef cubes to the pot and brown on all sides for about 5-7 minutes. This step enhances the flavor of the stew.
- Once the beef is browned, add the star anise, cinnamon stick, and Sichuan peppercorns (if using). Stir to combine. Pour in the soy sauce, rice wine, and sugar, stirring well to coat the beef.
- Add the beef broth to the pot, scraping the bottom with a wooden spoon to release any browned bits for added flavor.
- Close the lid, set the valve to sealing, and select the “Pressure Cook” function for 35 minutes on high pressure.
- After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and stir the stew. Add the sliced carrots, cubed potatoes, and daikon radish (if using). Stir to combine, close the lid, set the valve to sealing, and cook on high pressure for an additional 10 minutes.
- After the timer goes off, perform a quick release of the pressure. Check the vegetables for tenderness; if needed, use the sauté function to cook them further.
- Ladle the beef stew into bowls, ensuring to include plenty of broth and vegetables. Garnish with chopped green onions and fresh cilantro. For added heat, sprinkle with chili flakes or hot sauce if desired.
Notes
- For a richer flavor, consider using beef broth made from scratch.
- Adjust the level of spice by modifying the amount of Sichuan peppercorns or adding chili flakes.
- This stew can be made a day in advance; the flavors will deepen as it sits.
- Prep Time: 20 minutes
- Cook Time: 55 minutes