Hungarian Beef Stew
Browning meat to a rich, dark color is the secret to developing flavor in pot roasts and stews. Don’t be tempted to brown all the beef at once, or you’ll end up “stewing” the meat in its own juice. It needs some room in the pot for evaporation and browning. From Time Inc’s “Instant Pot All-Time Best Recipes”
Servings Prep Time
6servings 25minutes
Cook Time
30minutes
Servings Prep Time
6servings 25minutes
Cook Time
30minutes
Ingredients
  • 1 1/2pounds lean chuck roastboneless, trimmed and cut into 1 inch pieces
  • 3/4teaspoon table salt
  • 1/2teaspoon black pepperfreshly ground
  • 2tablespoons olive oil
  • 2medium onionschopped
  • 1tablespoon paprika
  • 1teaspoon caraway seeds
  • 3cloves garlicminced
  • 1cup dry red wine
  • 1 3/4cups Water
  • 1 1/2cups beef stockunsalted
  • 1pound fingerling potatoescut into 1 inch chunks
  • 3 carrotscoarsely chopped
  • 2 red bell pepperssliced
  • 2tablespoons all-purpose flour
Instructions
  1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Add one-third of beef to inner pot; cook 5 minutes or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches.
  4. Add onions; cook, stirring constantly, 5 minutes or until softened. Add paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 cups of the water, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper, stock, and beef, with accumulated juices, to the pot.
  5. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Allow a 10-minute Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure.
  6. Turn cooker off, and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 minutes. Open the cooker using Quick Pressure Release. Turn cooker off.
  7. Gradually add the remaining 1/4 cup water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 minutes or until stew boils and thickens slightly.
  8. Serve and enjoy!