INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW

By RoketJSquerl

Ingredients

• 2 lb. stewing beef (like chuck roast), cut into 1 - 1 1/2 inch cubes
• 1/4 cup all purpose flour
• 1 1/2 tbsp Chinese five spice
• 2 tbsp olive oil, divided
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 cup dry red wine
• 2 medium red (or white) potatoes (13 oz), chopped
• 3 carrots (11 oz), chopped
• 3 celery sticks (7 oz), chopped
• 540 ml can of cannellini beans (2 cups), drained and rinsed
• 4-5 cups beef broth
• 2 tbsp tomato paste
• 2 tsp worcestershire sauce
• 1 bay leaf
• Salt and pepper, to taste
• Optional: fresh basil, chopped

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from yayforfood.com

Preparation

Step 1

INSTRUCTIONS
In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
Using the “saute” function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press “cancel” to turn off the Instant Pot.
Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, worcestershire sauce, and a pinch of salt and pepper. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
Seal the Instant Pot and cook at high pressure (“manual” function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
NOTES
*If you prefer not using red wine, you can deglaze with two tablespoons of beef broth or balsamic vinegar.
**The beef broth should cover the top of the ingredients. Add more beef broth (or water) if necessary.