I created my mother's recipe for Beef Stew for the Instant Pot, but my stew, of course, is beefless. This is rich, hearty, and filled with warmth and comfort flavors!
- 1 large onion, sliced
- 6 medium garlic cloves, diced
- 4 good size carrots, peeled and sliced on diagonal
- 4 celery stalks, sliced
- 1 8 oz package mushrooms (white or cremini)
- 2 large portabello mushrooms, sliced
- 4 large potatoes, cut in 1 1/2 " cubes
- 1 10 oz package frozen cut green beans
- 1 8 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 1/2 cup red wine
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp oregano
- 1 tsp Italian seasoning
- 1 tsp sweet paprika
- 1 1/2 tsp ground rosemary
- 1/2 tsp salt
- ground pepper to taste
- 10 oz package frozen peas
Put Instant Pot on saute mode. Saute the sliced onion and garlic in a little bit of veggie broth for about 5 minutes till tender.
Turn off Saute mode and add all ingredients through the ground pepper to Instant Pot. Stir. Close Instant Pot, make sure arrow is pointed to 'sealing', press manual for 8 minutes.
When done, carefully vent instant pot, add the frozen peas, stir well. If stew needs thickening, add a little cornstarch to small amount of water, add to stew and stir to thicken.
Note: You can also use Gardein's Beefless Tips to stew instead of portabello mushrooms or use Soy Butler Curls. Your choices are endless. Add turnips, cauliflower, etc.
