Instant Pot Five Spice Beef Stew
I don’t know about you but for some reason beef stew used to intimidate me. It seemed like a long process that frankly I never had the patience for! But let’s just say thank you to the Instant Pot for changing my mind about that! This thing cooks stuff so quickly!! And the fact there is that sauté function makes stuff like starting off some onions or browning meat before cooking, so easy. For this recipe I took some basics like onions, carrots and celery and added in some Japanese sweet potatoes and five spice powder for a fun twist! I am super excited to be partnering with Duda Farm Fresh Foods on this post – ya know the people who make lots of conveniently packed and Non- GMO fruits and veggies? Well they have some of the tastiest celery sticks and I was excited to use them in this stew! Celery combines so well with onions and carrots – which is why together they create a mirepoix, which is french so I always feel fancy when I make one. They basically put this mix together as the base for everything – especially when you are braising or slow cooking meats or soups. They combine in this perfect harmony of subtle flavor that everything else just soaks up and compliments! Oh and bonus – You can CLICK HERE and download Duda’s eBook filled with Pressure Cooker and Sous Vide recipes as well as enter for a chance to win the sweepstakes! My friends at Duda are hooking it up. I have a copy of the ebook too and love it – can’t wait to try the citrus herb chicken in my instant pot!
Oh and another bonus about this recipe? Matt LOVED it. I mean yes it was beef so chances were high, but he is so so on five spice stuff some times and he inhaled 2 bowls of it he loved it so much! I love adding five spice powder to dishes, like my Five Spice Beef and Broccoli, because it is such an interesting flavor profile. It also doesn’t overpower the dish at all which is nice and just adds a subtle asian flavor with the help of some coconut aminos. ALSO – if you don’t know what coconut aminos are, they are a fabulous substitute for soy sauce! Oh and by the way, Thrive Market is having a deal right now for free coconut aminos with your order – WINNING!!
I love to throw this on my Cauliflower Fried Rice! This post is sponsored by Duda Farm Fresh Foods! I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
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- 2 Tablespoons Olive Oil
- 1 Tablespoon Toasted Sesame Oil
- 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
- Salt And Pepper
- 1 tablespoon Chinese Five Spice Powder
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 4 ounces, weight Tomato Paste
- 3 1/2 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
- ½ cup coconut aminos
- 1 cup chopped Dandy Celery
- 1 cup Peeled And Diced Carrots
- 2 cups Peeled and chopped Japanese Sweet Potatoes
- 2 Tablespoons Minced Fresh Cilantro
- 2 tablespoons arrowroot powder + 3 tablespoons water
- Sprinkle some salt and pepper and 1 tablespoon of the five spice powder over the stew meat. Place your instant pot on saute and add olive oil to the pot. Add sesame oil and brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
- Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
- Pour in the beef stock, stirring constantly. Add the coconut aminos. Add the beef back to the pot, then add the celery, carrots and japanese sweet potatoes.
- Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
- Taste and add arrowroot mixture to the pot and stir to thicken. Add salt and pepper as needed. Serve on Cauliflower Fried Rice and sprinkle on chopped cilantro.