recipes:instant_pot_beef_stew
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| recipes:instant_pot_beef_stew [2024/12/04 17:23] – rose | recipes:instant_pot_beef_stew [2024/12/04 17:24] (current) – rose | ||
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| * Some amount of parsnips, as much as you want! | * Some amount of parsnips, as much as you want! | ||
| * Ditto celery, fennel or celeriac, other root vegetables (but not beets) | * 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 21: | Line 22: | ||
| * Fresh parsley leaves, for garnish (optional) | * Fresh parsley leaves, for garnish (optional) | ||
| - | **Variations** sub in a cup of red wine for the beef broth. | + | **Variations** sub in a cup of red wine for the beef broth. |
| | | ||
| **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.1733351006.txt.gz · Last modified: 2024/12/04 17:23 by rose