How do you make instant pot into beef stew?

Cook for 35 minutes on high pressure with all of your ingredients in your instant pot. There is also a stew setting that will cook for 35 minutes on its own.

Does meat get more tender the longer you pressure cook it?

Yes. Pressure cooking employs steam in its method, which aids in the tenderization of meat. That being said, if you cook it for too long, it will fall apart. The longer the beef stew cooks, the more tender it becomes. Because the meat will take a little longer to cook than the vegetables, it is added first. Because we use chuck in this recipe, the meat does not become tough as it cooks, but instead remains juicy and tender in the pressure cooker.

What kind of beef should I use for beef stew?

I strongly advise you to use beef chuck roast. It contains some fat, which results in a much softer and tender stew. Stew meat will work, but it will be drier.

Do you need tomato paste for beef stew?

Tomato sauce is used in this recipe. If you only have tomato paste, dilute it with water, vegetable broth, or beef broth.

Easy Beef Afritada Recipe [Afritadang Baka]

Name: Easy Beef Afritada Recipe [Afritadang Baka]
Prep time: 15 min
Cook time: 2 h
Total time: PT-466538H32M8S
Cuisine: Filipino
Ingredients: 1/4 cup canola oil; 2 medium potatoes, peeled and quartered; 1 large carrot, peeled and cut into cubes; ½ green bell pepper, seeded and cut into 1-inch cubes; ½ red bell pepper, seeded and cut into 1-inch cubes; 2 pounds beef chuck, cut into 2- inch cubes; 1 onion, peeled and chopped; 4 cloves garlic, peeled and minced; 1 tablespoon fish sauce; 1 can (15 ounces) crushed tomatoes; 2 tablespoons tomato paste; 2 cups water; salt and pepper to taste

Description

Beef Afritada in a rich, flavorful tomato sauce with fork-tender beef, potatoes, carrots, and bell peppers. This Filipino beef stew is a family favorite because it is hearty and delicious.

Ingredients

Scale

1/4 cup canola oil
2 medium potatoes, peeled and quartered
1 large carrot, peeled and cut into cubes
½ green bell pepper, seeded and cut into 1-inch cubes
½ red bell pepper, seeded and cut into 1-inch cubes
2 pounds beef chuck, cut into 2– inch cubes
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 tablespoon fish sauce
1 can (15 ounces) crushed tomatoes
2 tablespoons tomato paste
2 cups water
salt and pepper to taste

Instructions

Heat the oil in a skillet over medium heat. Cook, turning once or twice, until the potatoes and carrots are lightly browned. Remove from pan and pat dry with paper towels.
Cook for 30 to 45 seconds after adding the bell peppers. Remove from pan and pat dry with paper towels.
Remove all but about 2 tablespoons of the oil from the pan. Increase the heat to medium-high. Cook for 1 to 2 minutes, then turn and cook for another 1 to 2 minutes, or until lightly browned. Remove from the heat and set aside to keep warm.
If necessary, add another tablespoon of oil. Cook, stirring frequently, until the onions and garlic are softened.
Beef should be added.
Cook for 1 to 2 minutes after adding the fish sauce.
Combine the crushed tomatoes, water, and tomato paste in a mixing bowl. Bring to a boil, stirring constantly until evenly distributed.
Reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, or until the beef is tender. If the sauce is drying out before the meat is tender, add more water in 1/2 cup increments as needed.
Cook for another 4 to 5 minutes, or until the potatoes and carrots are tender and the sauce has thickened and reduced to your liking.
Cook for about 1 minute, or until the bell peppers are tender but still crisp.
Season to taste with salt and pepper. Serve immediately.

Notes

To ensure even cooking, cut the meat into uniform pieces.

Pat the beef dry with paper towels to remove excess moisture, which will produce steam and prevent the meat from developing a caramelized crust.

Sear the beef thoroughly. Brown on medium-high heat, taking care not to crowd the pan. Allow the meat to sear for a few minutes before turning.

Category: Beef
Method: Beef
Cuisine: Filipino

Nutrition

Serving Size: 4 servings
Calories: 570kcal
Sugar: 8g
Sodium: 726mg
Fat: 30g
Saturated Fat: 11g
Fiber: 6g
Protein: 49g
Cholesterol: 156mg

Keywords: Beef afritada recipe, easy beef afritada recipe, beef afritada, beef recipe