Monday, March 15, 2021

Curried Beef Stew with Cauliflower and Peas -Instant Pot Pressure Cooker

I like curry powder and am always looking for new ways (to me) to use it. I decided to make this Curried Beef Stew with Cauliflower and Peas while our weather is still on the colder side. I adapted a stove top recipe to use with my Instant Pot Pressure Cooker, the meat was extremely tender. Also had some cauliflower in the fridge and thought it was a different ingredient for stew, but knew it goes well with curry. This calls for a substantial amount of curry powder, love the vibrant color and big flavors in of this unique stew!
Recipe easily cut in half.

Curried Beef Stew-heavily adapted from Taste of Home
up to 1 lb stew meat-I always cut back on meat
vegetable oil or olive oil-if using
1 C water
large onion, chopped
2 large potatoes, cubed, aim for one side to be about 1/2" thick
2 large carrots, sliced, about 1/2" thick
half of a head of cauliflower, cut into large florets
large clove garlic, sliced
2 Tblsp curry powder
2 bay leaves
2 tsp soy sauce
1 C water
2 Tblsp A/P flour
2 tsp Beef Better Than Bouillon (can sub beef broth for water and Bouillon)
frozen peas, about 1/2 C
S&P to taste
Cooked rice for serving-optional
  1. My stew meat was frozen, I added it, S&P and 1 C water to vessel. Set to 48 minutes, manual release.
  2. Alternately: If your meat is not frozen you can use the saute function and brown it in oil before cooking for 48 minutes as above.
  3. Add vegetables (except peas), curry powder, bay leaves and soy sauce to pot.
  4. Stir flour into water (or beef broth) and add to vessel. If using water, add Better Than Bouillon.
  5. Set timer to 3 minutes (4 if you like soft vegetables), manual release.
  6. Remove lid, stir in peas, let sit for a couple minutes until thawed and heated through.
  7. Add S&P to taste, serve with rice if desired.
Eat well and have a happy day:@)


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