Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.
Ingredients
- avocado oil: 1 Tbsp
- onion: 1 piece (diced)
- garlic: 3 clove (chopped)
- dry red wine: 0.25 cup
- beef broth: 2 cups
- thyme: 1 tsp
- parsley: 1 tsp (dried)
- oregano: 1 tsp (dried)
- bay leaf: 1 piece
- salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp
- tomato paste: 1 Tbsp
- beef stew meat, frozen: 2 packages (1 pound packages, cubed)
- baking potato, peeled and cut into 3/4-inch pieces: 5 piece
- medium carrots: 6 piece (sliced)
- celery ribs: 3 piece (sliced)
- water: 2 Tbsp
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
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Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
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Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
