Instant Pot Braised Beef

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I’m still singing the praises of the Instant Pot.

Seriously. You need one.

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Life will be easier and better with one.

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I love this braised beef dish but without the Instant Pot, it has to simmer on the stove for at least three hours.

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Which means I have to stick around for those three hours to adjust the flame and check on things. If you’d like the slow version you can go here.

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In the Instant Pot, this braised beef dish takes just about an hour from beginning of prep to the end.

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It tastes just as delicious as if it simmered for three hours, if not even better. The actual pressure cooking time is only 43 minutes.

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Sometimes I serve it over mashed potatoes and sometimes over roasted potatoes like this night.

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Or, you can serve it over rice, quinoa, pasta, whatever you like.

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The morning after, I had it warmed up for breakfast with a side of grain free bread and dairy free butter.

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Instant Pot Braised Beef

2 Pounds of Beef Stew Meat

1 Large Onion, sliced

About 10 Large Cremini Mushrooms, sliced

5 Garlic Cloves, peeled & minced

1/2 Cup of Sun Dried Tomatoes (the ones packed in oil)

6 oz Can of Tomato Paste

4 Cups of Beef Broth

1 Cup of a Good Red Wine

1 Bay Leaf

1 Tablespoon of Dried Rosemary

1 Tablespoon of Dried Oregano

1 Tablespoon of Dried Thyme

Several Grinds of Fresh Pepper

1 teaspoon of Sea Salt

Avocado Oil for Browning

2 Tablespoons of Arrowroot Flour

Place the Instant Pot on your stove top under your overhead fan and plug in. Press “saute”. Drizzle the pot with avocado oil and wait for it to heat up. Add the meat and saute until browned. I had to remove some liquid so it would brown thoroughly (reserve the liquid!).

(While the meat is browning, prepare your potatoes for roasting or boiling. When I roast mine I cut them into wedges and toss in avocado oil, garlic powder, sea salt, and oregano. Then I lay them out on a parchment covered baking sheet. Preheat the oven to 400 degrees and set potatoes aside.)

When the meat is browned removed to a bowl and set aside. Drizzle a little more avocado oil into the pot and add the onions and mushrooms. Saute until the onions are almost translucent. Add the minced garlic and saute.

Unplug and transfer from the stovetop to the counter. Plug in.

Add the meat, any reserved meat juices, the tomato paste, the herbs, salt and pepper, beef broth, and wine. Stir well to combine ingredients. Secure the lid, push the “Meat/Stew” setting, and adjust the time up to 43 minutes. Put the potatoes in the preheated oven to roast. Everything will be done right about the same time.

When the timer on the Instant Pot goes off, release the pressure. Remove the lid, hit the cancel button. Push the “saute” button. Mix 2 Tablespoons of Arrowroot Flour with about 2 Tablespoons of water or so, mix well and drizzle while stirring into the braised beef. It will thicken quickly. Turn the pot off and serve.

Braised Beef Over Garlic Mashed Potatoes

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We’ve had a few blustery, chilly, days in my neck of the woods. That usually automatically puts me into the comfort food zone. Yesterday I made a big pot of homemade soup with homemade bread. Today it’s braised beef with sun-dried tomatoes and roasted garlic, mashed Yukon gold potatoes.

Hopefully soon the weather will be so sunny and warm that we’ll be craving big salads with fresh tomatoes, marinated and grilled things, and light, fruity, desserts. But for now, it’s warm and loving comfort food.

Braised Beef with Sun Dried Tomatoes

1 – 3.25 lb. Cross Rib Roast, cubed

1 Large Sweet Onion, sliced

About 10 Cremini Mushrooms, sliced

4 Garlic Cloves, minced

1/2 Cup Sun Dried Tomatoes Packed in Oil, chopped

1 Bay leaf

6 0z. Tomato Paste

1 1/2 Cups Good Red Wine

4 Cups Gluten Free Beef Broth

1 Heaping Tablespoon Fresh Rosemary, chopped

1 Heaping Tablespoon Fresh Oregano, chopped

1 Heaping Tablespoon Fresh Thyme, chopped

Freshly Ground Pepper

Kosher Salt

Olive Oil

┬áHeat a dutch oven on medium-high, drizzle generously with olive oil. Brown cubed meat in small portions, removing to a dish or plate when finished. Reserving browned bits in the pan, drizzle a little more olive oil in the dutch oven and add the onions, mushrooms, and minced garlic. Cook until onions begin to caramelize and mushrooms begin to brown. Stir often so the garlic doesn’t cook too quickly or burn. Turn down heat if necessary.

Next, add the tomato paste and stir to combine. Add sun-dried tomatoes,wine, beef broth, bay leaf, and herbs. Stir to combine and bring to a boil. Season generously with kosher salt and pepper.

Cover and simmer for 2 hours or until meat is fork tender. Taste and re-season if necessary. Serve over roasted garlic mashed potatoes.