Instant Pot Beef Stew And Dumplings
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
551 kcal
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Course
Main Course
Instant Pot Beef Stew And Dumplings
Description
This recipe uses an Instant Pot to combine beef chuck roast cubes, onions, rutabaga (swede), and potatoes with red wine, beef stock, and mixed herbs such as thyme and parsley. The beef is browned in the pot to develop flavor before pressure cooking the stew components together. This method tenderizes the meat while melding the vegetables and herbs for a rich broth.
The dumplings are made from suet dough rolled into balls and added after the initial pressure cooking phase, then steamed atop the stew with quick pressure to cook. This technique infuses the dumplings with savory juices and completes the dish with soft, dense, and moist dumplings complementing the stew’s depth.
The stew can be served as a hearty meal especially suited for colder weather. Saving half the cooking liquid before adding dumplings gives you beef stock for future use and controls stew thickness. The recipe notes that the Instant Pot heats quickly between pressure cycles, allowing efficient cooking.
Ingredients
Kitchen Gadgets:
- Instant Pot
Instant Pot Beef Stew Ingredients:
- 500 g suet dumplings dough batches
- 500 g beef chuck roast cubes
- 1 onion large
- 1 rutabaga medium; aka swede
- 6 potato medium
- 240 ml red wine
- 1 Tbsp extra virgin olive oil
- 1 beef stock 1 litre
- 1 Tbsp mixed herbs
- 1 Tbsp thyme
- 1 Tbsp parsley
- salt
- black pepper
Instructions
- Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Sauté your onion until it starts to change colour. Add in your stewing steak and brown on all sides using the same oil. Then deglaze your instant pot with red wine.
- Whilst the instant pot is warming up for its sauté, peel and dice your swede and potatoes.
- Add in your swede, potato and seasoning and mix well.
- Pour in 1 litre (just over 4 cups) of water or stock until the beef is covered.
- Pressure cook for 45 minutes followed by a 15 minute natural pressure release. Whilst the stew is cooking make your dumplings and roll into balls.
- Once the pressure has finished releasing, half the liquid and put half aside to save for beef stock for future recipes. Then stir what is left.
- Place dumpling balls over and place the lid back on the instant pot. Set the valve to sealing again and cook for 0 minutes and then do a quick pressure release. Your dumplings will be cooked in the time it takes to go to pressure.
- Once you have released pressure, serve up your stew and dumplings!
Notes
- Doubling the liquid in the Instant Pot allows half to be reserved as beef stock for other recipes while ensuring tender beef.
- The dumplings can be made with various doughs, suet-based or alternatives like Bisquick, depending on preference.
- Because the Instant Pot retains heat, pressure recovery before cooking dumplings is rapid, shortening cook time.
- Leftovers can be repurposed for dishes like Cornish pasties using appropriate dough and fillings as noted in the original recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 864mg | 36% |
| Potassium | 762mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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