INSTANT POT 5 SPICE BEEF STEW
Instant Pot Beef Stew Recipe (5 Spice Beef Stew) is topping my list of favorite Winter soups this year. There's just something about this Beef Stew; so comforting, easy, and unique! It's made in minutes in the pressure cooker and sure to please the entire family. It's loaded with carrots, parsnips, beef, spices, and more! So much flavor and so little effort. This Instant Pot Beef Stew is my kind of recipe.
Provided by Becky Hardin - The Cookie Rookie
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Sprinkle the stew meat with salt, pepper and Five-spice seasoning.
- Set the Instant Pot to sauté. After 1 minute, add the olive oil and sesame oil. Place half of the stew meat in the pot and cook it until meat has seared on both sides. Transfer the meat to a plate and repeat with the remaining stew meat. Set aside.
- If needed, add 1 tablespoon olive oil to the Instant Pot. Add the onion and sauté until onion is translucent. Add the minced garlic and stir.
- Add the tomato paste, stir and cook for 1 minute.
- Pour in the beef broth and scrape the bottom of the pot to loosen the brown bits.
- Add Hoisin sauce and the seared beef. Mix well.
- Add celery, carrots, sweet potato, parsnip and turnips.
- Close the lid on the Instant Pot and be sure the steam valve is closed.
- Set the manual button to 25 minutes of high pressure and allow the pressure to release naturally.
- When pressure has released, remove the lid and taste the stew. Season, to taste, with salt and pepper.
- This is delicious served on a bed of white rice and with a side of roasted broccoli.
- Enjoy!
- *Note: If stew needs thickening, mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it to the stew. Stir to thicken.
Nutrition Facts : Calories 702 kcal, Carbohydrate 40 g, Protein 69 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 177 mg, Sodium 1803 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW
A hearty beef and vegetable stew featuring the robust savory flavour of Chinese five spice. Quick and easy to prepare with the Instant Pot!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
- Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
- Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
- Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
- Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
- Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
Nutrition Facts : Calories 428 calories, Carbohydrate 29.1 grams carbohydrates, Fat 23 grams fat, Protein 27.6 grams protein, ServingSize 1
FIVE-SPICE BEEF STEW
Make and share this Five-Spice Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, heavy pot, warm the oil over med-high heat.
- Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
- Transfer to a bowl.
- Add the broth and stir to scrape up any browned bits on the bottom of the pot.
- Return the meat to the pot.
- Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
- Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
- Using a large spoon, skim the fat from the surface of the stew.
- Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
- Serve.
Nutrition Facts : Calories 47.5, Fat 2.6, SaturatedFat 0.3, Sodium 977.7, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 2.6
FIVE-SPICE BEEF STEW
This five-spice beef stew is packed with flavor and perfect for cold weather.
Categories five-spice beef stew stew soup recipes beef stew dinner recipes beef recipes healthy easy simple how to make
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 325°F. Season beef with ½ tsp each salt and pepper. Heat 1 tablespoon oil in large Dutch oven on medium-high. Working in batches, cook beef, turning occasionally, until browned, 6 to 8 minutes. Transfer to bowl; repeat with remaining beef.
- Add 1/2 cup broth to pot and cook, scraping up any browned bits, 1 minute; transfer juices to bowl with beef.
- Lower heat to medium and add remaining 1 tablespoon oil to pot along with shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add garlic, ginger, five-spice powder, star anise and cinnamon and cook, stirring, 2 minutes.
- Stir in tomato paste and cook 1 minute. Return beef and juices to pot along with carrots, parsnips, turnips, tomatoes and remaining 3 1/2 cups broth. Bring to a boil, then cover and bake until beef is very tender, 11/2 to 2 hrs.
- Remove from oven and discard star anise and cinnamon. Stir in spinach, fish sauce and lime juice. Serve topped with cilantro and chile.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
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