recipes:instant_pot_beef_stew
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| recipes:instant_pot_beef_stew [2020/02/23 22:23] – external edit 127.0.0.1 | recipes:instant_pot_beef_stew [2024/12/04 17:24] (current) – rose | ||
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| Line 9: | Line 9: | ||
| * 2 tablespoons vegetable oil, divided | * 2 tablespoons vegetable oil, divided | ||
| * 3 medium carrots (about 12 ounces total) | * 3 medium carrots (about 12 ounces total) | ||
| + | * Some amount of parsnips, as much as you want! | ||
| + | * Ditto celery, fennel or celeriac, other root vegetables (but not beets) | ||
| + | * Mushrooms, if you've got them. | ||
| * 3 medium Yukon Gold potatoes (about 12 ounces total) | * 3 medium Yukon Gold potatoes (about 12 ounces total) | ||
| * 1 tablespoon tomato paste | * 1 tablespoon tomato paste | ||
| Line 18: | Line 21: | ||
| * 3/4 cup frozen peas | * 3/4 cup frozen peas | ||
| * Fresh parsley leaves, for garnish (optional) | * Fresh parsley leaves, for garnish (optional) | ||
| - | | + | |
| + | **Variations** sub in a cup of red wine for the beef broth. There' | ||
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| **Cut the aromatics and beef.** Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces. | **Cut the aromatics and beef.** Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces. | ||
recipes/instant_pot_beef_stew.1582514581.txt.gz · Last modified: 2020/02/23 22:23 by 127.0.0.1