Instant Pot Japanese Beef Stew

Updated at: Sat, 11 Nov 2023 19:53:07 GMT

Step 1

Prepare the ingredients. Cut the beef into 1 1/2 inch cubes and season with salt and pepper. Thinly slice the onions. Cut potatoes and carrots into 1 inch chunks. Cut broccoli into florets if not already. Mushrooms can be left whole or cut in half.

Step 2

Turn the Instant Pot to SAUTE on HIGH. Add the oil. Once hot, add the beef in a single layer. Cook the beef in batches to not overcrowd the pot. Leave undisturbed until the beef develops a brown crust and can be easily pulled away from the pot. Brown all sides and set aside. Repeat for the remaining batches. Add oil as needed if the pot becomes too dry.

Step 3

Once all the beef has been seared and removed from the pot, add the remaining oil and onions. Cook until almost translucent. Add the garlic and stir constantly until fragrant.

Step 4

Add the red wine to deglaze the pot. Use a spoon or spatula to scrape all the brown bits from the bottom!

Step 5

Stir in the potatoes, carrots, water, Worcestershire sauce, bay leaf, and the browned beef, along with any meat juices that have collected on the plate.

Step 6

Close and seal the Instant Pot. Cook on high pressure for 35 minutes.

Step 7

While the stew is cooking, place chopped broccoli in a microwave-safe bowl and pour 3 Tbsp of water over the top. Cover and microwave on high for 2-4 minutes, until tender. Be careful removing from the microwave as the steam will be very hot. Set aside.

Step 8

When the Instant Pot timer goes off, allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove the bay leaf.

Step 9

Add in the butter and beef stew roux cubes. Stir until evenly melted and the stew has thickened.

Step 10

Add in the broccoli and mushrooms. Stir until the mushrooms are tender, about 5-10 minutes. Serve hot.

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