Instant Pot Beef Stew
This Instant Pot Beef Stew recipe makes a richly flavoured, hearty stew in less than half the time of a traditional recipe.
Course Main Course Servings 6 Servings Calories 259 kcal
Prep Time 15 mins Cook Time 41 mins Total Time 56 mins
Photo credits: Savory Nothings
Ingredients
2 Tbsp. olive oil
1½ lbs. raw lean beef stew meat
3 Tbsp. whole wheat flour
1 medium onion sliced thin
2 medium celery stalks cut diagonally into 2-inch pieces
6 medium carrots cut in half lengthwise, cut into 2-inch pieces
2 bay leaves
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
3 cups low-sodium organic beef broth
Instructions
Turn Instant Pot to sauté. Add oil and beef; cook, stirring frequently, for 5 to 6 minutes, or until beef starts to brown.
Add flour; cook, stirring frequently, for 1 minute.
Add onion, celery, carrots, bay leaves, salt, pepper, and broth to Instant Pot. Cover and seal Instant Pot; cook, on stew/meat setting, for 35 minutes. Release pressure to vent immediately. Let sit for 10 minutes. Remove lid and discard bay leaves.
Beef Teriyaki
Photo credits: I am a food blog by Stephanie
Super tender, thinly sliced beef with onions in a sweet and tangy teriyaki sauce that only takes 15 minutes to make!
Prep Time 5 mins Cook Time10 mins Total Time15 mins
Servings 2
Ingredients
2 tbsp soy sauce Japanese preferred
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp cornstarch
1 tbsp neutral oil
1 small onion sliced
1 lb beef thinly sliced, short rib preferred
Instructions
In a bowl or liquid measuring cup, whisk together the soy sauce, mirin, sake, sugar, and 2 tbsp water. Whisk in the cornstarch and set aside.
In a large, nonstick frying pan, heat up the oil over medium heat. Add the onions and cook, stirring, until soft, but not browned.
Add the thinly sliced beef to the pan and cook, until just cooked through. Add the sauce to the pan and bring to a gentle simmer, letting it bubble, thicken, and reduce.
When the teriyaki sauce is glossy and coats the beef, remove from the heat and serve over fluffy white rice. Top with toasted sesame seeds and sliced green onions. Enjoy!
Photo credits: Best beef recipes
It's called the reverse sear because it flips tradition on its head. Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." Searing does not actually lock in juices at all; it merely adds flavor. Flipping the formula so that the searing comes at the end produces better results. But what exactly are those better results? More even cooking, better browning, more tender meat & more flexibility!
Prep Time5 mins Cook Time19 mins Total Time24 mins
Ingredients
Ribeye steak about 1½ to 2 inches thick
Santa Maria seasoning, my amazing steak seasoning or seasoning of choice
avocado oil or canola oil
butter
Fresh rosemary, optional
Instructions
Preheat your oven and place a wire cooling rack over a baking sheet. Place the steak over the wire rack and season both sides.
Add to the oven and bake for 15 minutes to sear the beef and cook it to a temperature of 90°F. Place your cast-iron skillet in the oven to heat it while the meat sears.
How to cook ribeye in a cast iron skillet: Add oil to the skillet over high heat. Once it smokes, sear the ribeye for 2 minutes on one side and 1-2 minutes on the opposite side until browned and the internal temperature reaches 135°F or your desired level of doneness
Tips
Always let your beef rest after cooking. This helps seal in all of the flavor, so don't slice it too early!
Cut against the grain when slicing. The grain is muscle fiber and looks like little lines running through the beef, so cut in the opposite direction to those lines. This will give you the most tender bite every time.