7/6/2023 0 Comments Beef stew instant potBut since the high pressure will tend to soften and even disintegrate the smaller pearl onions, there’s not much of an advantage to using the fresh ones, especially since they’re fussy and require blanching before peeling. When it comes to the pearl onions, I’ve tested this out with both fresh and frozen and you can use either. With a view to making this Instant Pot beef stew recipe super weeknight-friendly, I usually opt to throw in a bag of baby carrots and use frozen pearl onions, meaning the only real chopping to be done is for a couple of parsnips. Start with the smaller amount of arrowroot starch and then add extra if you think it’s needed. If you go for the larger amount of puree, then you may not want to thicken so much in the final step. I’ve made this a few times and you can definitely tell when the pumpkin or butternut puree is left out: it adds a little extra savory flavor and helps to thicken things up a tad. Since we want both the flavor from the liquid, but also need a dry pan with plenty of fat to brown the beef, it’s easier to cook the beef in a large skillet, drain the liquid into the Instant Pot, then continue to brown and caramelize the beef in the skillet.
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