When I was a little girl, my parents frequently entertained, as we had a beautiful big house and they had lots of friends. This elegant beef stew was often on the menu. The house would smell amazing for the five hours that the stew bubbled away in the oven. Everybody raved about how delicious the dinner was, served over a bed of egg noodles, usually with a huge salad.
When I started cooking with the Instant Pot, this was one of the recipes I wondered about…how would it translate to pressure cooking, especially because that long slow cook seemed to magically transform the ingredients into more than the sum of its parts?
I discovered that one of my favorite bloggers and food writers had adapted the stew, and that it only took 35 minutes in an electric pressure cooker. Lindsay Ostrum, from Pinch of Yum, calls this Life Changing Beef Stew, and I would agree.
I do the recipe a little differently than Lindsay does, in that I brown some of the meat and deglaze the pan for a little dark gravy to build my flavors on…but that is the way I cook. You can just throw everything into the pot and set the timer and walk away and it would still be one of the most delicious things you have ever made!
Note: for an elegant presentation, and to finish the stew by thickening it up a little, put the cooked stew in a lovely oven-safe dish and bake it on 375 for 15-20 minutes.
Serve over egg noodles, like Mom did, or rice.
You will be so glad you made this, and so will your guests!