Craig Massey - Adaped from Michelle Tam, Nom Nom Paleo
Ingredients
1.5kg beef chuck roast cut into 1½- to 2-inch cubes
1 tablespoon ghee or butter
2 medium onions, thinly sliced
500g mushrooms cleaned, stemmed, and quartered
2 tablespoons tomato paste
6 garlic cloves, peeled and smashed
2 tablespoons soy sauce
1 teaspoon Fish Sauce
1 teaspoon dried thyme (or 2 fresh thyme sprigs)
1 dried bay leaf
Freshly ground black pepper
Optional; 3 large carrots, cut into 1-inch pieces
Optional; 500g potatoes, cut into 1-inch cubes
Instructions
In a large bowl, toss the cubed beef with 1½ teaspoons of cooking salt.
Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add the butter.
Once the butter is melted, add the onions and mushrooms.
Sauté until the onions are softened, about 5 minutes.
Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
Toss in the salted beef, soy sauce, fish sauce, thyme, and bay leaf. Give everything a good stir to combine all the ingredients. (You don’t need to add any extra liquid to the Instant Pot because the onions and beef will release sufficient liquid.
Cook on High pressure for 30 minutes
Wait 15 minutes and if the pressure hasn't released naturally, release it.
Fish out the thyme and bay leaf, and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure. Season to taste with salt and freshly ground black pepper.
You can reheat the stew in an Instant Pot or stovetop pressure cooker. Just take it out of the fridge and scoop off the hardened fat layer on top. If you want to add root veggies in your beef stew, stir in diced carrots and cubed potatoes. Pressure-cook everything for 5 minutes under high pressure. Manually release the pressure right away, stir, and adjust for seasoning before serving.
