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Life Changing Instant Pot Beef Stew WW

Servings: Yield: 5 to 6 servings

Servings: Yield: 5-6 servings
Ingredients
  • 2 lbs beef, chuck roast, fat trimmed, cut into 1 to 2-inch chunks
  • 1 medium onion, sliced thinly
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 carrots, sliced diagonally in thick pieces
  • 2 tablespoons tapioca (the little round balls - they dissolve and thicken the gravy)
  • ½ cup tomato juice
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 4 to 5 small Red Potatoes quartered (Optional adds additional Points)
  • 12 oz Baby Portabello Mushrooms Quartered
  • ¼ cup Red Wine (or more) (I used Red Zinfandel)
  • ¼ cup Beef Broth
  • 2 teaspoons Worcestershire sauce
Steps
  1. Life Changing  Instant Pot Instructions: Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
  2. I recommend finishing by giving it about 10 to 20 minutes in a hot oven (about 350 to 400 degrees) in a shallow oven proof dish, uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.
Notes
  • Alternatives to Tapioca Pearls for thickening:
  • Toss the beef in ⅓ cup flour, shake off excess and add to the Instant Pot as normal.
  • OR: Make a slurry of 2 tablespoons corn starch and ¼ cup water. Add the slurry to everything in the Instant Pot.
  • 5PP
  • Can add potatoes and mushrooms for additional points.
 

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