Beef stew. Perfect for a chilly November afternoon!
Instant Pot Curry Beef Stew
The easiest and quickest Instant Pot curry beef stew recipe that yields melt-in-your-mouth beef smothered in a rich, thick tomato curry sauce. Simply dump everything into the pot . {Gluten-Free Adaptable}
Instant Pot curry beef stew with green peas in a tomato sauce
I have to admit that in the past I had my doubts about beef stew made in an Instant Pot. Because I’ve sometimes found that the flavor falls flat compared to stew cooked on the stovetop.
I discovered that the biggest mistake that I used to make was – using the same amount of liquid when converting a braising recipe to the pressure cooker version. This is a big no-no. Since the pressure cooker seals so well and very little liquid evaporates during cooking, using too much liquid results in watery food that is not well seasoned.
If used properly, a pressure cooker can tremendously reduce your prep and cooking time, and also generate a super flavorful beef stew with a thick sauce.
When I make braised meat or stew on the stovetop, I usually brown the meat to seal the juices in and make the meat taste richer. This is not the case when using the pressure cooker.
The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. Yes! Your beef will be caramelized in the liquid. Your beef curry will have a deep and complex flavor
There are a few types of cuts you can use to make Instant Pot curry beef Stew.
My favorite curry powder for Instant Pot curry beef stew is S&B curry powder, a well rounded Japanese brand. It works very well with the tomato base and does not have any sharp flavor notes. You can also use a mild curry powder such as Madras curry.
To create the best result, I group the seasonings into three layers.
Since we are using a combination of canned tomatoes, liquid seasonings, and onions as a bed, the meat won’t scorch on the bottom. Plus, the beef will release juice during the cooking process. At the end of cooking, there will be just enough sauce that is thick enough so you don’t need to further reduce it.
By adding the seasonings in this order, the beef will be properly submerged in the sauce and seasoned evenly.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- 1 clove garlic, minced
- 1 large bay leaf
Directions
Place meat in slow cooker.
Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.
Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.
Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
