Eosinophilic Esophagitis Friendly Instant Pot Beef Stew
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb yukon gold potatoes, cut into 1 ½-inch chunks
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
- 2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining pieces.
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