Joi Ito — Cooking
Recipe

Instapot Chuck Eye Stew

Joi’s recipe ★★★★★ 2 meat

Description

Joi's recent version 4/26/2020

Notes

The chuck eye steak was a bit dry - try 30 min instead of 45 next time.

Was a mashup between the Instant Pot Pot Roast and Making Meat Tender and Succulent recipes.

Ingredients

  • Chuck Eye Steak
  • 4 cloves garlic, smashed and sliced vertically
  • 2 medium onions
  • 5 small carrots
  • 2 ribs celery, chopped
  • 1/2 cup red wine
  • 4 diced tomatoes
  • 1/2 cup chicken stock
  • 2 sprigs, fresh thyme
  • 2 bay leaves
  • 1 tablespoon, kudzu
  • 1 tablespoon, water
  • 1 tablespoon, brown sugar
  • 1 tablespoon, olive oil
  • Salt
  • Pepper

Directions

Brown Meat: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents meat from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add meat, then brown each side for 2 minutes. While one side is browning, season the other side with more salt and black pepper.

Avoid overcrowding by browning meat in batches.

Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).

Saute Veggies & Spices: Add in chopped carrots, celery, thyme, and 2 bay leaves, then saute for 2 minutes.

Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

Add tomatoes, crush with spoon

Pressure Cook: Add stock, sugar, meat and pressure cook for 45 min. (Maybe shorter.)

Mix kudzu with water, stir into stew.

Season with additional salt and serve. (I added 3 healthy pinches.)