Mmmm beef stew. When I was younger, it was one of my favorite meals my mom would make in the winter. It’s the epitome of comfort food and a welcome cure for the winter chills.
This belly-warming “beef” stew is one of the first dishes I made in the Instant Pot years ago when I got it. Since then, I’ve adjusted it a bit to make it even better. It’s a hit with the family and brings back fond memories… and the best thing about it is you can put it together in about 45 minutes in the Instant Pot!
Note: The beefless tips have a little bit of oil in them. For a truly WFPB version, omit them, but I like to keep them in. Shhh!
What you’ll need
- 8 white or cremini mushrooms, quartered
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 4 cups mushroom broth (I use Better Than Bouillon)
- 5 white potatoes, cubed
- 5 small carrots, sliced thick
- 2 packages Gardein Beefless Tips
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground dry mustard
- ¼ tsp bay leaves
- ½ tsp sea salt
- 1 loaf crusty whole grain bread
How you’ll do it
- Press Sauté button on Instant Pot and add mushrooms, onion, celery and garlic. Add a tbsp or two of water or broth to pot if needed to prevent sticking.
- Cook until onions are translucent. Cancel heat. Then add remaining vegetables, beefless tips, herbs, spices, and broth to Instant Pot. Stir a bit until everything is evenly distributed.
- Close and lock lid, move valve to Sealing, and cook on high pressure for 3 minutes. When done, cancel heat and allow natural realease for 10 minutes. Then open valve and release remainder of steam.
- When pressure is realeased, open Instant Pot and serve with a thick slice of bread for dipping (my favorite part).
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
