Classic Beef Stew with Mushrooms and Peas

A classic stew beef recipe, adding Portobello mushrooms for an interesting twist. The mushrooms provide an exotic flavour and a meaty, chewy texture. Remove the gills with a spoon and slice the
outer edge so it can be sliced into small cubes.

Details

Prep Time: 20-30 minutes
Cooking Time: 30 minutes
Kcal per portion: 182

Serves: 6

Ingredients

• 200 grams of beef loin (7.0 oz), cut into 1 or 2 inch cubes
• 1 cup of Portobello mushroom, washed, gills and stems
removed, and cut into 1-inch cubes
• 1 cup of peeled and cubed potatoes (use hard potatoes)
• 1 cup of carrots, cut into 1-inch cubes
• 1 cup of onions, cut into 1-inch chunks
• 1 cup of cherry tomatoes, cut in half
• 1 cup of tomato puree
1 cup of peas
• 2 cups of beef stock
• 2 tbsps. all-purpose flour
• 2 bay leaves
• 1 tsp. dried rosemary
• 1 tsp. of cayenne pepper powder
• salt and ground black pepper
• 2 tbsps. chopped parsley leaves

• 2 tbsp. olive oil

Preparation

1. Season the beef loin with salt and pepper, then dredge in flour.
2. Set the Instant Pot to sauté and heat olive oil.
3. Add the beef and sear until brown on all sides.
4. Add the carrots and onions and the peas. Sweat until onions are translucent.
5. Add tomato puree and roast for 1-2 minutes.
6. Add the cherry tomatoes and roast briefly in the pot.
7. Add the stock, bay leaves, rosemary, and cayenne pepper.
8. Close the lid and cook on high pressure for 30 minutes.
9. Let the pressure release naturally.
10. Season with salt and pepper if needed.

11. Garnish with fresh parsley before serving.