Instant Pot Paprika Beef Stew

Name: Instant Pot Paprika Beef Stew
Yield: 6
Ingredients: 2 tbsp (30 mL) canola oil; 1 onion, chopped; 2 lbs (1 kg) boneless beef chuck roast or veal, cut into 1-inch (2.5 cm) cubes; 1 tsp (5 mL) each salt and black pepper; 3 large carrots, chopped; 2 tbsp (30 mL) sweet paprika; 2 tsp (10 mL) smoked paprika; 1/4 cup (60 mL) tomato paste; 2 garlic cloves, minced; 1 tsp (5 mL) dried thyme; 2 tsp (10 mL) caraway seeds; 1 bay leaf; 1 1/2 cups (375 mL) readyto-use beef broth; 2 tbsp (30 mL) water; 2 tbsp (30 mL) cornstarch; Sour cream

in All Recipes, Stewing Beef Cold Weather, Comfort Foods, In Season - Fall/Winter

Instant Pot Paprika Beef Stew

Serving: 6
:

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Directions

In a 6-quart Instant Pot, select Sauté. Add oil and onion; cook 5 minutes, stirring occasionally. Add beef; sprinkle with salt and pepper and sauté 5 minutes, stirring occasionally. Add carrots, sweet paprika, smoked paprika, tomato paste, garlic, thyme, caraway seeds and bay leaf; stir to combine. Stir in beef broth.

Press Cancel and lock lid; set pressure release valve to Sealing. Press Manual Pressure Cook; set to High for 25 minutes. (It takes about 10 minutes to come to pressure.) When cooking finishes; let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure release valve to Venting. Press Cancel; open lid, select Sauté.

In a small bowl, combine water and cornstarch; stir into stew. Bring to a simmer, cooking until stew thickens slightly, about 5 minutes. Press Cancel. Top each serving with a dollop of sour cream.

Tip

Freeze unused tomato paste in 1 tbsp (15 mL) portions on a parchment paper lined pan. Freeze until solid, then transfer to a freezer-safe container. Freeze until ready to use.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold. Click here to learn more Best of Bridge

Image credit: Ashley Lima