I had to tweak it from the beginning for a couple reasons.
1. We didn't have an onion, so that went out the window. Instead I through in some onion powder.
2. We don't eat potatoes, so I substituted cauliflower. It has kind of the same consistency and thickens up the Stew like a potato would.
3. My husband is kind of picky when it comes to vegetables (although he has come a long way). He does not like peas, so those went bye-bye as well.
4. I added celery. Just because I had it and it needed to be used.
I melted some Kerry Gold butter I'm the instant pot on the saute setting. Then I threw in about 3 cloves of minced garlic and the Stew beef. While that was browning, I sliced up 2 ribs of celery and cut 3 carrots into one inch pieces. The thicker chunks of carrot were then it in half vertically. To replace the potato, I cut half a big head of cauliflower into decent sized pieces.
When the meat was done browning, I threw in the vegetables. One and a half cups of chicken broth (because I already had a carton of it opened) went in the pot and about 4 ounces of tomato paste. It was supposed to be 1/4 c. but I am lazy and didn't want to dirty a rubber scraper and measuring cup, so I just guesstimated. The recipe called for one teaspoon of oregano. I am a huge oregano fan, so I poured a heap into my palm and then tossed it in. I am certain it was more like a tablespoon.
Once that was all stirred up, I closed the lid and turned the setting from saute to "meat/soup/stew" and set the timer for 35 minutes. Once it cooked for the required amount of time, I let it go through a natural pressure release for 10 minutes then I quick released the rest of the pressure. Man, oh man! It smelled so good. A lot of the cauliflower had broken down into smaller pieces. This meat was sooooo tender. I can't wait to have some for lunch and dinner tomorrow. Scott better hide some away so O don't eat it all!
I will note that it was kind of bland. It definitely needed some salt (my broth I used was low sodium) and pepper. I also tossed in some dried parley flakes, some more onion powder, and some hot Hungarian paprika (we love paprika). Again, I didn't measure anything. Measuring items takes the fun out of cooking. Every change I made to the recipe was to my taste. If you try this recipe for yourselves, go with the original and then change to your taste.
What it looked like before cooking. |
After it had cooked. |
A little sample had to had. It was then that I added the extra seasonings. |