Have you heard of the Instant Pot? It’s the new “must have” kitchen gadget that lots of people are talking about. It’s an intelligent multi-cooker, essentially an electric pressure cooker, but capable of replacing the pressure cooker, slow cooker, rice cooker, sautéing and browning pan, steamer, and yogurt maker. The Instant Pot allows you to get meals cooked a lot faster (beans, stews, roasts, soups) using less energy.
If you can get different colored carrots it will make the stew all the prettier. If you want to make this in a slow-cooker, sauté the meat first in a pot, then add it to the slow cooker and set it for 4 hours on low. Play around with different herbs, and if you don’t have fresh oregano, use half the amount of dried, it won’t matter a bit. Serve this stew over mashed potatoes or egg noodles.
- 1 tablespoon olive oil
- 2 pounds beef chuck stew meat
- 2 tablespoons all-purpose flour
- 2 leeks, white and light green parts only, sliced and rinsed
- 6 large carrots, peeled and thickly sliced
- 2 tablespoons fresh oregano leaves
- 2 teaspoons powdered garlic
- Kosher salt and freshly ground pepper to taste
- 1 cup red wine
- 1 cup beef broth
- ½ cup chopped fresh parsley
- Turn the pot to the sauté mode and add the oil. Sauté the beef for about 5 minutes, until the outside of the chunks is mostly browned. Add the flour and sauté for another 2 minutes.
- Press the stew button on the pot and add the leeks, carrots, oregano, garlic, salt, pepper, red wine, and broth. Stir and close the pot, making sure the steam valve is shut. When the buzzer goes off (about 1 hour in total), stir in the parsley and your stew is done!
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|