When I first started making this recipe I used the recipe that was made to simmer forever on the stove, into one I put in the crock pot/slow cooker. Last night I adapted it for my Cosori Instant Pot Cooker as well. This is because when I decided to make the beef and vegetable stew for dinner that evening, it was because I had diced meat pieces I wanted to use up but they were in the deep freezer. Obviously frozen solid. For tender bites of beef they need to cook slow and long... which wasn't an an option.
And then I thought "I'll just make it in the Instant Pot!"
So I did.
Play with this recipe on some of the ingredients - mainly the vegetables. I actually bought a peas/carrots/corn veggie mixture specifically to make this recipe because we are *usually* lower carb so we don't keep potatoes, corn or peas on hand. But... it's cold. And winter. And gray outside. And darnit, a hearty beef stew on a cold winter day is just... comforting!
I didn't put mushrooms in this time. No reason. Just didn't feel like it. Sometimes I dice up cabbage for this which I love! But I didn't have cabbage in the house this week so... again, like I said; play with the recipe if you wish.
Beef and Vegetable Stew
3 c cubed, peeled potatoes
4 medium carrots, sliced
1 medium onion, cubed
2 lb. steak or other beef, cubed or cut to about 1" pieces
2 T oil
3 T flour
2 beef bouillon cubes
2 c water
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish (I don't buy this but I have mild horseradish cream by Kraft (?) in the squeeze bottle)
1 T prepared mustard
1 T sugar
1 c peas
1 c corn
1 c fresh sliced mushrooms
In the instant pot, place the oil and use the 'saute' menu option. Add the beef and brown it. (I put mine in frozen, straight form the freezer and broke it apart as it browned and thawed.)
When the beef is mostly browned and has color, sprinkle on the flour and stir a bit. Add the beef broth (or 2 beef bouillon cubes with 2 cups water) and seal the instant pot. I set the pot to cook on the 'meat' button setting. Then quick released the steam to open the lid; add the potatoes, carrots (if you are using fresh sliced, which are harder than packaged, frozen) and fresh chopped onions.
Either in a bowl OR just add it to the pot; stir in the vinegar, ketchup, horseradish cream (if you are using), mustard and sugar. Cover, seal and cook on 'soup' or 'stew' setting.
Quick release, add the peas, corn, and mushrooms. You can add another 1/2 cup water if you need/want to. If you need to serve immediately, set it for a short cook time like 8 minutes. If you don't need to serve right away, seal it and use the 'slow cook' button so it cooks like a crock pot/slow cooker until you need it.
I served with fresh baked homemade rolls.
