Instant Pot Double Vegetable Beef Stew with Lemon Zest

Name: Instant Pot Double Vegetable Beef Stew with Lemon Zest
Yield: Serves 4 to 6
Ingredients: 1½ pounds, boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces; 1¼ teaspoons, table salt, divided; 2 tablespoons, extra-virgin olive oil, divided; 8 ounces, cremini mushrooms, trimmed and halved if small or quartered if large; 6 , shallots, peeled and halved lengthwise; ¼ cup, all-purpose flour; 1 tablespoon, tomato paste; 1 tablespoon, minced fresh thyme or 1 teaspoon dried; ¾ cup, dry white wine; 2 cups, beef broth; 1 pound small red or yellow, potatoes, unpeeled, halved; 12 ounces, green beans, trimmed and cut into 1½-inch lengths on bias; 3 , carrots, peeled and sliced ¼ inch thick on bias; 6 tablespoons, chopped fresh parsley; 1 tablespoon, grated lemon zest

3 comments

For a healthier and faster beef stew, we turned to the Instant Pot and bulked up on vegetables to create a nourishing meal that kept its umami savor.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4 to 6

TIME1½ hours

Instant Pot Double Vegetable Beef Stew with Lemon Zest

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

After browning half of the meat (just enough for tasty fond without crowding the pot), we sautéed mushrooms and shallots before adding wine, broth, potatoes, and all the beef. Going under pressure for 25 minutes made the meat, potatoes, and...

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