Instant Pot Double Vegetable Beef Stew with Lemon Zest
By America's Test KitchenPublished on July 20, 2022
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces1¼ teaspoons table salt, divided2 tablespoons extra-virgin olive oil, divided8 ounces cremini mushrooms, trimmed and halved if small or quartered if large6 shallots, peeled and halved lengthwise¼ cup all-purpose flour 1 tablespoon tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried¾ cup dry white wine 2 cups beef broth 1 pound small red or yellow potatoes, unpeeled, halved12 ounces green beans, trimmed and cut into 1½-inch lengths on bias3 carrots, peeled and sliced ¼ inch thick on bias6 tablespoons chopped fresh parsley 1 tablespoon grated lemon zest
Before You Begin
Boneless beef short ribs can be substituted for the chuck-eye roast. If using larger potatoes, cut them into 1½-inch pieces.
Instructions
- Pat beef dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Brown half of beef on all sides, 5 to 7 minutes; transfer to bowl. Set aside remaining uncooked beef.
- Add mushrooms, shallots, and remaining 1 tablespoon oil to fat left in pot and cook, using lowest sauté function, until mushrooms are softened, about 3 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mixture forms thick paste, about 30 seconds. Whisk in broth, smoothing out any lumps. Stir in potatoes and remaining ¾ teaspoon salt, then stir in browned beef and any accumulated juices and remaining uncooked beef.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir in green beans and carrots, partially cover, and cook, using lowest sauté function, until green beans and carrots are crisp-tender, 3 to 5 minutes. Combine parsley and lemon zest in bowl. Stir half of parsley mixture into stew and season with salt and pepper to taste. Sprinkle individual portions with remaining parsley mixture before serving.
Time
1½ hoursYield
Serves 4 to 6Ingredients
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
1¼ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, trimmed and halved if small or quartered if large
6 shallots, peeled and halved lengthwise
¼ cup all-purpose flour
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
¾ cup dry white wine
2 cups beef broth
1 pound small red or yellow potatoes, unpeeled, halved
12 ounces green beans, trimmed and cut into 1½-inch lengths on bias
3 carrots, peeled and sliced ¼ inch thick on bias
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
Ingredients
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
1¼ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, trimmed and halved if small or quartered if large
6 shallots, peeled and halved lengthwise
¼ cup all-purpose flour
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
¾ cup dry white wine
2 cups beef broth
1 pound small red or yellow potatoes, unpeeled, halved
12 ounces green beans, trimmed and cut into 1½-inch lengths on bias
3 carrots, peeled and sliced ¼ inch thick on bias
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
Ingredients
1½ pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
1¼ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces cremini mushrooms, trimmed and halved if small or quartered if large
6 shallots, peeled and halved lengthwise
¼ cup all-purpose flour
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
¾ cup dry white wine
2 cups beef broth
1 pound small red or yellow potatoes, unpeeled, halved
12 ounces green beans, trimmed and cut into 1½-inch lengths on bias
3 carrots, peeled and sliced ¼ inch thick on bias
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
Why This Recipe Works
After browning half of the meat (just enough for tasty fond without crowding the pot), we sautéed mushrooms and shallots before adding wine, broth, potatoes, and all the beef. Going under pressure for 25 minutes made the meat, potatoes, and shallots tender, and the stew rich and flavorful. Simmering a big helping of green beans and carrots at the end of cooking kept them vibrant and full of vegetal flavor. Lemon zest and minced parsley made for a refreshing finish.
Before You Begin
Boneless beef short ribs can be substituted for the chuck-eye roast. If using larger potatoes, cut them into 1½-inch pieces.
Instructions
- Pat beef dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Brown half of beef on all sides, 5 to 7 minutes; transfer to bowl. Set aside remaining uncooked beef.
- Add mushrooms, shallots, and remaining 1 tablespoon oil to fat left in pot and cook, using lowest sauté function, until mushrooms are softened, about 3 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mixture forms thick paste, about 30 seconds. Whisk in broth, smoothing out any lumps. Stir in potatoes and remaining ¾ teaspoon salt, then stir in browned beef and any accumulated juices and remaining uncooked beef.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir in green beans and carrots, partially cover, and cook, using lowest sauté function, until green beans and carrots are crisp-tender, 3 to 5 minutes. Combine parsley and lemon zest in bowl. Stir half of parsley mixture into stew and season with salt and pepper to taste. Sprinkle individual portions with remaining parsley mixture before serving.
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