Hello, my friends! I hope this finds you well. This week I decided to make some beef stew. I added ginger as an ingredient and man, was it good! I ate this as a stew, then I made it with a tortilla, and then I even put some on a pizza! They were all good, but the beef stew pizza was awesome! I ate that last night as my MN Vikes DEFEATED the lowly Chi-Town Bears. Yes! Go Vikes! Enough about that. This is The Food – Another Riff on Beef Stew.
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Beef Stew is one of my favorite fall/winter recipes. This week I decided to make some. I added some ginger and TWO beers. Cheap cuts of beef. Mirepoix. Mushrooms. Gravy. Some spices and herbs. Aaaand some gravy. Boom. Throw that stuff in the Instant Pot. About an hour later, delicious beef stew.
How To Cook It
Wash carrots, celery, green onion. Chop up a large white onion. Chop up the rest of the veggies in about equal size. Peel the ginger with a spoon and then mince. I used a thumb-sized nub of ginger for this recipe.
Turn Instant Pot on to sautee, normal, for 30 minutes. When hot add about 1 tablespoon of oil. Add the veggies. Then sprinkle with a few shakes of salt. stir occassionally. At about 15 minutes throw I slowly add a beer and use it to deglaze the pot. I used a Summit Saga IPA for this. The strong citrus hops flavor of the IPA blended well with the veggies!
With about 5 minutes left, add the beef to the pot. I used a shank cut and cut off a large chuck steak cut that I portioned up into servings and froze #CheapCutsOfBeef. Add herbs and seasonings. I added rosemary, cinnamon, cayenne, and white pepper. I added 1 cube of beef bouillon. Then added one more can of beer! 🙂 This one was a dark, carmelly beer that I thought would blend well with the beef and ginger. For this, another Summit, the Great Northern Porter. **Beers are totally optional! I think they taste good in food, but skip it. Add some red wine instead… Or try something different!
When the 30 minutes are up, it’s time to pop the top on the Instant Pot and Pressure cook. Set the pot to pressure cook, high, for 45 minutes. Make sure the pot lit is in the correct position and the steam valve is closed.
While that is cooking, wash the potatoes and mushrooms. I used these tiny little bite sized potatoes and didn’t even cut them up, just left them whole. They are soooo good.
When the 45 minute cook time is complete vent the Instant Pot. This step is CRITICAL. Always be careful and make sure the pot is fully vented before you open this Instant Pot. You will seriously burn yourself if you make a mistake with the Instant Pot. If curious, just Google Instant Pot burn images…
Once the pot has been fully vented and the steam released, open the lid. Add the mushrooms and potatoes to the pot. I also added about a tablespoon of minced garlic that I tossed with these ingredients in a bowl.
Pop the lid back on, push the release valve back to the sealed position, and set the pot. Turn the Instant Pot on to pressure cook on high for 10 minutes.
When cooking is completed, MAKE SURE TO FULLY VENT THE INSTANT POT. Remember those Google images. You do not want that to happen to you! Once vented, pop the top off.
Add gravy packet and stir. Remove the shank bone. Shred the beef. Mix together.
Plate and eat!
Beef Stew – The idea from paper to bowl
Beef Stew with tortilla
Beef Stew Pizza!
Half with red sauce, half without. I am still not sure while half was better.
Make it a Great Week
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Until next time, be the hero or heroine in your story … and remember to EAT GOOD FOOD WHILE YOU DO IT! 🙂