InstaPot Recipe: Beef Pot Roast

Ingredients:

2.75 lbs Boneless Beef Chuck Roast, cut into 1 x 2-inch pieces
3 red potatoes, cubed into 1 - 1 1/2 inch chunks
3 carrots, cubed into 1 - 1 1/2 inch chunks
1 large turnip, peeled and cubed into 1 - 1 1/2 inch chunks
1 medium onion, peeled and quartered
Canola oil
steak seasoning
coarse ground garlic powder
1 Knorr beef bullion cube, crushed
1 cup hot water


Directions:

Note: Prepare in a 6 quart LUX InstaPot (1000 watt).

Cut the roast up into pieces that are 1 x 2 inches each. Remove the trivet from the Instapot. Turn on the Instapot to "saute", and add about a tablespoon of canola oil. Wait until the InstaPot says "Hot". Brown all of the beef chunks off then stage on a plate.

Add one cup of hot water and scrape off any bits of meat that stuck to the bottom of the pot. Add the trivet back into the Instapot. Layer the vegetables the hardest ones on the bottom of the pot first:
1) turnips
2) carrots
3) potatoes
4) onion

Then add the browned beef on top. Season with one teaspoon of steak seasoning, one beef bullion cube crushed and 1/2 teaspoon of coarse garlic powder.

Seal the Instapot and cook on the "Stew" setting for 45 minutes. Once the cooking time has been completed, let stand for 5 minutes and then use the quick release method to vent.

Quick Beef Stroganoff

1 1/2 lbs thin cut beef
1 tbsp oil
1 tsp Lawry's Season Salt
1/2 bag No Yolks Extra Broad Noodles
1 cup frozen green peas
1/4 cup chopped onion
1 can Campbell's Mushroom Gravy

In a medium saucepan, prepare the noodles. At the halfway point, add frozen green peas. Cook for another 10 minutes then drain.

In a medium frying pan, heat oil. Prepare beef by cutting into bite sized pieces then season with Lawry's Season Salt. Add to frying pan. Cook using medium heat until tender, about 5 minutes. Remove beef from heat. In the same frying pan, add onion. Cook until translucent. Deglaze with hot water from the pasta.

In the saucepan, add gravy, cooked beef and onion, noodles and peas. Mix together and serve.

Makes 2-3 servings.

Village Bistro Hungarian Goulash

Vacationing in Winchester, VA, I came upon a downtown bistro that served a delightful version of Hungarian Goulash. This is my take on it.


1 1/2 lb beef steak, cubed into 1 inch pieces
2 tsp flour
1 tsp kosher salt
 freshly ground black pepper
2 cans Kirkland organic tomato sauce
Olive oil
2 ribs of celery, finely chopped
 1/2 white onion, finely chopped
1/2 cup your favorite red wine
2 tsp Worcestershire sauce
1 bay leaf
2 tsp margarine


One bag of No Yolks noodles
German red cabbage (recipe also available on this site)

In a heavy pot using medium high heat, add olive oil. Heat until hot and add cubed beef steak, season with salt, fresh black pepper and flour. Cook for 10 minutes or until pink is gone then with the meat still in the pan, deglaze the pan by adding wine and Worcestershire sauce. Scrape the bottom and then add the chopped celery and onion, cook a few minutes until translucent. Add tomato sauce, bay leaf and then turn the heat down to low and let simmer for 20 minutes.

While the goulash is cooking, prepare the noodles and drain. Mix in margarine. Right before serving, reheat the red cabbage in separate bowl.

Plate on a soup plate: goulash, noodles, top with hot red cabbage. Serve hot.

Mexican Dirty Rice

1 lb lean ground beef
1 tsp Lawry's Seasoned Salt
Freshly ground black pepper (to taste)
1/2 tsp California garlic powder
2 cups cooked white rice
1/2 white onion, chopped
1 can (15 oz) Ranch Style brand Pinto Beans with Jalapenos

In a large skillet on medium heat, brown ground beef with chopped onion and add seasonings. Continue to chop beef and onions with the edge of a spatula until cooked and a medium consistency. Remove from heat. Add the entire contents of the can of Ranch Style pinto beans (do not drain) and two cups of cooked white rice and mix together. Serve hot.

Yield: 4 servings.

Beef Burgundy

3 slices bacon, chopped
2 lbs beef sirloin cut up into 1 inch cubes
1/4 cup all-purpose flour 
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp ground pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy wine
1 cup sliced mushrooms
1 bag cooked egg noodles

In a large skillet, cook bacon several minutes. Add bacon to crock pot. Coat beef with flour and in the same skillet you cooked the bacon in, brown beef on all sides. Add beef, spices, wine and bouillon to crock pot. Cover and cook on low for 6-8 hours or until beef is tender. In a separate large saucepan on the stove, prepare egg noodles. Turn on high and add sliced mushrooms. Cover and cook for 15 more minutes. Serve over noodles.

Yield: 6 servings

 From Mable Hoffman's Crockery Cookery Cookbook

Beef and Barley Soup

Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
1 cups diced onion
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

Heat oil in pan over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

From: Cooking Light, JANUARY 2005 (modified)

Beef Hunan

3 cups cooked linguine
1 t-bone steak
(seasoned with garlic pepper, kosher salt and fresh ground pepper)
1/2 sliced red bell pepper
mirin
1/2 bag of cooked and shelled edamame
1/2 cup cooked broccoli

Boil enough linguine to make three cups and fry up seasoned steak until medium. Plate to rest. Cook red bell pepper in same pan as steak and deglaze with mirin.
Microwave edamame for 4 minutes and remove shells. Before the linguine is done, blanch broccoli is same pot. Drain. Cut steak into thin strips.

Makes 4 servings.

Egg Noodles with Beef

1 12 oz bag of your favorite egg noodles (we use No Yolks)
2/3 cup frozen peas
1 lb chub lean ground beef
1/4 cup dehydrated chopped onion
1 can Campbell's brown gravy
kosher salt and fresh ground black pepper to taste.

Boil noodles until almost tender. Add peas and cook 5 more minutes. Drain.

While the noodles are boiling, brown beef in a large skillet, about 20 minutes. Add onion, salt and pepper.

In same pan used to cook the noodles, dump cooked beef, noodles with peas into pan then add 1 can of Campbell's brown gravy. Mix to combine. Serve hot.

Barley Stew with Vegetables

4 tablespoon olive oil, divided
1 lb of stew beef cut into half inch pieces
1 tbsp flour
1 tsp Morton's Season Salt
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes with juice
1 cup pearl barley
4 cups beef broth
1 bunch bok choy (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Heat 2 tbsp oil in heavy large pot over medium heat. Cut stew beef into smaller bite sized cubes and dredge with flour and season salt. Brown beef and remove from pan and set aside. Add leeks and garlic,; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Deglaze pan with about 1/4 cup of beef broth. Add mushrooms and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 30 minutes. Add bok choy; stir until wilted, about 1 minute. Cover and simmer until bok choy and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Serve with a crusty bread.

You can make this vegetarian by omitting the beef and beef broth and using vegetable broth instead.

Recipe modified from Epicurious.com

Crock Pot Beef Stew

1 pound beef stew meat
2 tbsp extra virgin olive oil
1 tbsp all-purpose flour
4 carrots, chopped
1 onion, chopped
3 stalks celery, diced
3 medium potatoes (cut in small pieces)
1 (28 oz) can diced tomatoes
1 beef bouillon cube
1 1/2 cups water
1 pinch oregano
1 pinch thyme
 
In skillet, add olive oil and medium heat. Dredge cubed beef in flour and place in hot skillet, lightly brown on all sides, about 5 minutes. Chop all of the onions, carrots, celery and potatoes. Toss them into the slow cooker. Drop in the beef, along with the beef bouillon cube and water. Add tomatoes. Top it off by adding thyme, oregano, salt and pepper and mix thoroughly with a large spoon. Let cook on low for 7-8 hours. Serve warm with a side of crusty bread. Salt and pepper to taste.

Pot Roast

2-3 lb beef chuck roast
6 potatoes, quartered
6 carrots, chopped into 2 inch pieces
3 stalks celery chopped into 1/2 inch pieces
2-3 small onions, quartered
1 envelope dry onion soup mix
1 cup water
medium roasting bag

Bake at 350 degrees for 2 1/2 hours. Rest for 30 minutes before serving. Salt and pepper to taste. Serves 4.