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True story: I’ve never made a Mississippi pot roast. One major problem I have with it: using a fattier cut like chuck roast along with one or sometimes two, sticks of butter scares the bejesus out of me. The other one? Using a packet of ‘au jus gravy mix’. Friends, when you sear that meat, then let it pressure cook with low sodium beef broth, along with Worcestershire sauce, and fresh vegetables, you can quickly develop those same flavors while skipping all the mystery ingredients and excessive salt that you get from a store bought gravy mix.
ONE POT INSTANT BEEF STEW
Ingredients
- 1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
- salt and pepper
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, halved or quartered
- 14-ounce bag (~ 2 cups) pearl onions
- 3 stalks celery, cut into 1-inch pieces
- 4 large carrots, cut into 1-inch pieces
- 1/2 cup pepperoncini (thinly sliced)
- 1 tablespoon EACH: tomato paste and sugar
- 1 (1-ounce) packet ranch seasoning mix
- 2 tablespoons: Worcestershire sauce
- 2-3 tablespoons cornstarch
- 1 1/4 – 1 1/2 cup low sodium beef broth
- 3 cloves garlic, minced
Instructions
- OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
- INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.
- NOTES:
- There are several recipes online for homemade ranch seasoning mix if that’s more your thing! 2 tablespoons of homemade seasoning is approximately what you’ll need for this recipe.
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