About Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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  1. I’m wondering if I can do this in the slow cooker? Also with the virus could I use something besides tomato paste? I don’t have any due to the virus….

    • Hi Nicole! You can indeed make this in the slow cooker. I would saute the beef to brown on the stove. Add to slow cooker, along with remaining ingredients (minus cornstarch). Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. After cook time, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. And no worries about tomato paste. You can omit completely or add in ketchup in its place. I hope you enjoy.

  2. 5 stars
    I made this during the virus outbreak so I had to sub a couple things. I used a round steak & a small can of tomato paste. It was very good.
    I used Yukon gold potatoes & fresh thyme & a fresh bay leaf.
    I like my stew kind of soupy, & this came out just right. I couldn’t get beef stock so I used beef better than boullion.

  3. I have tried several of your recipes and they have all turned out great! Thank you so much for all you do to help instant pot users.
    I would like to know the number of servings this recipe has, there is an add over that part and I can’t get it to go away

    • I am so glad you have enjoyed my recipes! There are 8 servings in this recipe. And I am contacting my AD company right now to resolve that issue–that should NEVER happen! Sorry for the inconvenience.

  4. Hi please can I ask, what is the weights of vegetables what exactly is in a cup? I know that liquid is 240mls but in UK we do kilos or lbs. Many thanks Mary

    • Hi Mary! Happy to help! For every one cup of potatoes, you will need 150 grams, so for this recipe, you would use 450 grams. For the carrots, use 100 grams. Each cup of carrots is about 50 grams. Enjoy!

  5. 5 stars
    I used this recipe as a method and just made it with basic ingredients like my grandmother’s recipe (just beef, potatoes, carrots, salt, pepper and bay leaf) I did add the Worcestershire as I thought it might need it for flavor since it isn’t all day slow cooked like my grandmother’s. The method was perfect. Thank you for showing me how I could make a really good beef stew when I get home from work! One thing to mention is that the Instant Pot took about 10 minutes to get up to high pressure and start counting down. It said “On” for so long I was getting worried. But sure enough after a while it started counting down. It also takes a while to naturally release pressure but patience paid off. Thanks again!

    • Hi Sally! Yes, this Beef Stew can be doubled and still fit in the 8 quart and the timing will remain the same–it will just a bit longer to come to pressure. Just be sure to do a natural pressure release 🙂

        • Hi Sally! Well first, you want to be sure 8 cups will not exceed filling your instant pot more than 2/3rds full. However, you can certainly use less liquid if you want a thicker stew. I would not use less than 6 cups stock if doubling the meat, pota6, and carrots myself. I hope you enjoy!

  6. I have a couple of questions.

    1. The scrapping the pot thing. Do you pull your meat out and do this? I have a hard time scraping the bottom when the meat is in the way, I cant see and then I get the burn message. All the recipes I read say to scrape, but no one gives details.

    2. Is there a place to send general questions that arent about a specific recipe?

    Thanks, an older instant pot cooker trying to learn new tricks.

    Molly

    • Hi Molly!! I have an Instant Pot 101 post (https://amindfullmom.com/instant-pot-101/) that may help answer some of your questions, but I am happy to answer any questions I can..and on any post or sent via email is fine 😊
      As for scraping the bottom of the pot, The best way to do this is after browning meat, add your liquid and then use a metal spatula and literally scrape back and forth on bottom of pan for 1 minute or so to loosen up any bits formed on bottom of inner pot. No need to remove meat (although with large roasts, it is easier to remove while scraping). I hope that helps. Another tip to avoid burn notice is to be sure your inner pot is cleaned well on the bottom before using. 😊

  7. Hi! The ingredient lists 1 teaspoon oil and the directions above that read 1 tablespoon. Just wanted to check which is accurate to sear the meat in. Thanks!

  8. 5 stars
    I just made an Instant Pot Beef Stew and, as you said, it’s best on a cold winter’s night. I’m going to have to try the thyme and horseradish in mine. It sounds like it will give it just the right kick.

  9. 5 stars
    Beef Stew is one of my all-time favorite comfort foods. When I saw this instant pot recipe I instantly knew I needed to try it. The recipe did not disappoint, I will be making it often!

  10. 5 stars
    Have I told you how much I love you lately? Your recipes are always spot on and your instructions are always clear and easy to follow. Seriously, I adore your site and adore you even more! Thank you for sharing in such a great manner that I have quickly become addicted to your site.

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