This recipe is such a simple, cozy, high protein option that is ready in less than an hour and takes less than 15 minutes of prep!!
Most importantly, you can use almost any cut of meat that you like, and this cooking method works amazingly well with lean game meat such as deer, caribou, moose etc since the instapot makes the end product super tender!
- 2-3# meat of choice, cut into 1/2″ cubes. Patted dry and salted
- 2 cups chopped carrots
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 2-3 cups diced yellow potato (or potato of choice)
- 2 Tbl minced garlic (or however much your heart desires)
- 2 Tbl Beef Stock concentrate- powdered or the Better than Boullion variety
- 1 hearty beer- recommend a brown ale OR one mini box red wine
- 1 box Lipton Beefy Onion Soup Mix (see photo below)
- 2 bay leaves
- 2 tsp rosemary & sage
- 2-3 Tbl Olive oil or butter, for cooking
Note: Honestly this recipe is a perfect one for using up leftovers also- the veggies listed are suggestions! You could throw in peas, corn, leftover squash, sweet potato etc!
- Heat oil in Instapot on ‘saute’ setting. Brown meat (may have to do in batches). Remove from pot and set aside.
- Add veggies (spray pot again to prevent sticking as needed) and saute until onion is translucent.
- Add garlic and potatoes.
- Sprinkle seasonings and soup mix over potatoes and veggies.
- Plop beef stock on top, then re-add meat to pot.
- Pour beer over everything and add lid.
- Set to “beef stew” setting and cook for 40-50 min
Macros are not calculated here because there is so much potential variation in the recipe, but the main aspects of the recipe that you would want to log are: the meat, potatoes, beer and oil!
This recipe is SO easy to customize however you like it and perfect for a Sunday afternoon! The leftovers also get more delicious as the flavors have time to blend- refrigerate up to 5 days and freeze 6+ months without a loss of quality!
- Brown stew meat ahead of time and freeze- then this recipe is literally a “dump into pot and forget” one!
- Can use red wine OR non alcoholic beer for the beer as well. Just not light beer or cooking wine.
- Adjust oil needed by the fattiness of the meat chosen. I like to add the oil and then give the pot a good spray with Pam (or something similar) to help the oil go farther
- Serve with crusty bread- butter, garlic, top with parmesan and broil until crispy. SO GOOD.