Instant Pot Spicy White Bean, Beef, and Potato Stew

Name: Instant Pot Spicy White Bean, Beef, and Potato Stew
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 pounds beef chuck, fat trimmed and cubed; 1 sweet onion, diced; 2 cloves garlic, minced or grated; 4 carrots, chopped; 1/2 pound mixed baby potatoes, halved; 3 -4 jarred hot chili peppers in oil roughly, chopped ((I buy Delallo Brand)); 2 tablespoons all-purpose flour or arrowroot powder ((gf option)); kosher salt and black pepper; 2 cups low sodium beef broth; 2 cups red wine; 1/3 cup tomato paste; 4 sprigs fresh thyme; 2 bay leaves; 1 can (14 ounce) white beans, drained; 2 cups winter greens, such as char kale or spinach

Add everything to the instant pot, set to the meat and stew setting for 35 mins. Transfer the stew to a baking dish, broil for a few minutes to caramelize the meat and veggies. EAT!

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 20 views

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Instant Pot Spicy White Bean, Beef, and Potato Stew

Foto: Half Baked Harvest

Ingredients

6 servings

2 pounds beef chuck, fat trimmed and cubed
1 sweet onion, diced
2 cloves garlic, minced or grated
4 carrots, chopped
1/2 pound mixed baby potatoes, halved
3 -4 jarred hot chili peppers in oil roughly, chopped ((I buy Delallo Brand))
2 tablespoons all-purpose flour or arrowroot powder ((gf option))
kosher salt and black pepper
2 cups low sodium beef broth
2 cups red wine
1/3 cup tomato paste
4 sprigs fresh thyme
2 bay leaves
1 can (14 ounce) white beans, drained
2 cups winter greens, such as char kale or spinach

Steps

1. In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high. 2. Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy! 
1. Preheat the oven to 325 degrees F. 2. In a  large oven safe dutch oven, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Transfer to the oven and cook 2 1/2-3 1/2 hours or until the meat is fork tender and falling apart. Preheat the broiler to high.3. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy!