2017-1-9 Beef Stew - approx 1-1/2 hrs. from prep to ready to eat

Wouldn't you know it, I forgot to take a picture again when I was finished! Perhaps I should keep the camera in the kitchen! I liked the look of my beef stew better because it had bigger chunks of beef, whole and halved potatoes only, and larger chunks of carrot. I guess I prefer a "country" vs. "city" look to my beef stew.

Ingredients:
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4 tbsp oil
2 lb beef cubes

3 lg carrots
2 lbs potatoes
1/2 lg sweet onion

4 cups water (or 2 water and 2 stewtom)
1 tbsp Worcestershire sauce

1 tsp garlic powder (rec asks 4 3 cloves)
2 bay leaves
1 tsp salt
1/2 tsp pepper
dash allspice or cloves
1 tbsp parsley
1 tsp paprika
2-4 tbsp flour

manual, 30 min, high, quick release

Directions:
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Set cooker on sautee high add oil and brown beef cubes

While beef browning cut cleaned carrots in 2" pieces; leave small peeled potatoes whole but cut large in half; cut the onion in large 1" chunks.

When beef is browned, add the vegetables, 4 cups of water and worcestershire sauce. Stir lightly.

Add the rest of the seasoning/spices.

Reserve the flour to thicken gravy after cooking is finished.

NOTES:
Don't go by the picture, my beef chunks were much larger, as well as potatoes and carrots.

Next time I'll toss in a can of peas or green beans after cooking.

I was out of celery, didn't miss it, and was out of Worcestershire sauce so I used gravy master. I missed the taste of the Worcestershire sauce.

Absolutely do add the dash of allspice or cloves. It won't be the same without it.

The biggest mistake I made was forgetting to use the 2 cans of tomatoes. After I'd added all seasonings to the pot I realized what I'd done but didn't want to wash any of the seasonings out while removing two cups of water. I don't know that beef stew calls for tomatoes but I like it with a tomato flavor so, next time I won't forget.

All in all, I was pleased with the result. I finally had a beef stew with plenty of potatoes and gravy.

The whole thing took about an hour, and maybe add another 5-10 min. for thickening the gravy.

The thing I like best about this Instant Pot pressure cooker is that I can walk away from it without worrying about anything burning or sticking because I've lost liquid through evaporation and/or haven't checked/stirred the pot enough.