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. |