Beef stew in great gravy from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot (page 62) by Sheri Castle

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Notes about this recipe

  • Eat Your Books

    Can substitute beef stock or chicken stock for beef consommé, and new potatoes for fingerling potatoes.

  • jenmacgregor18 on October 14, 2019

    pretty quick prep. in lieu of consomme, I used beef stock with a little gelatin. subbed 1T soy & 1T gochujang for Worcestershire. I forgot to add pearl onions when I put in potatoes, etc. I had to cook in skillet and add in. It smells amazing and B said it tastes wonderful. However, it didn't have a lot of gravy. Next time will just have to add more beef stock.

  • deirdrereid on January 26, 2019

    Excellent. This will now be my go-to beef stew recipe. I added sauteed mushrooms with the peas at the end -- will do that again. I may reduce the amount of potatoes next time too -- the 6 qt pot was pretty full.

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