Best Instant Pot Mediterranean Beef Stew Recipes

INSTANT POT® BEST BEEF STEW

Instant Pot® Best Beef Stew image

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g

MEDITERRANEAN BEEF STEW

Mediterranean Beef Stew image

Make and share this Mediterranean Beef Stew recipe from Food.com.

Provided by Mrs.Habu

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1 inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally sliced carrots
1 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine, such as cabernet sauvignon
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon fresh coarse ground black pepper
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 ounce) can sliced ripe black olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat oil in large Dutch oven over medium-high heat.
Add beef and cook for 5 minutes, browning all sides.
Remove meat from pan.
Add mushrooms, carrots, onion, celery and garlic to the pan.
Cook 5 minutes, stirring occasionally.
Return beef to the pan.
Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
Bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Stir in olives and cook for 30 minutes or until beef is tender.
Discard the bay leaves.
Stir in vinegar and sprinkle with parsley.

Nutrition Facts : Calories 251.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 72.6, Sodium 590.9, Carbohydrate 12.4, Fiber 3.2, Sugar 5.3, Protein 27.2

INSTANT POT MEDITERRANEAN BEEF STEW

Instant Pot Mediterranean Beef Stew image

Make and share this Instant Pot Mediterranean Beef Stew recipe from Food.com.

Provided by David C.

Categories < 4 Hours

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless beef chuck
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1 large onion, finely chopped
4 shallots, sliced
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup beef broth
1/4 cup red wine
1/4 cup balsamic vinegar
1/2 cup dates, chopped, pitted

Steps:

whisk together flour, salt, pepper and organo.
chop the roast into cubes, one or two inches.
put beef in a plastic bag along with flour mixture.
shake up the bag to coat the meat well.
place instant pot in saute mode and add olive oil to grease the pot.
saute onions, garlic, shallots and meat together until lightly browned (about 4 or 5 minutes). don't burn it.
mix in broth, wine, balsamic vinegar and dates.
cancel saute mode, put lid on and seal valve. use manual mode to cook for 40 minutes.
when done, allow depressurize using 'natural release' method.
serve over rice, mashed potatoes, or calliflower.