Description
Learn how to make a delicious Instant Pot stovetop venison stew with this easy recipe. Perfect for a hearty and comforting meal!
Ingredients
- 2 lb (907 g) s beef stew meat or moose, elk, bison, beef…any red meat really
- Salt and pepper
- 1 onion chopped up
- Beef fat, butter, vegetable oil
- 2 teaspoon (10 ml) s dried thyme
- 2 teaspoon (10 ml) s dried rosemary
- 1 bay leaf
- 2 cup (480 ml) s beef broth or water
- 1/2 cup (120 ml) fruit juice (white or red)
- 3-4 garlic cloves chopped (or sub 2 teaspoon (10 ml) dried garlic)
- 1 cup (240 ml) chopped celery
- 2 cup (480 ml) s chopped carrots
- 1-2 cup (360 ml) s chopped parsnips or beets optional , but adds a lovely sweetness
- 4 cup (960 ml) s chopped potatoes
- 2 tablespoon (30 ml) s flour
- 1/4 cup (60 ml) water
- 1-2 oz (43 g) frozen chopped kale, spinach, or other greens
- A couple cups frozen corn
- A couple cups frozen peas
Instructions
- Season the red meat generously with salt and pepper to ensure it flavors the entire dish.
- Turn on the sauté function on your Instant Pot, add your choice of cooking fat, and sear the meat in portions, avoiding overcrowding. Take out each batch as it browns.
- Toss in the chopped onion and cook it until it develops a nice color.
- Combine the thyme, rosemary, bay leaf, broth or water, fruit juice, garlic, and browned meat with the onions. Secure the lid, set the pressure to high, and cook for half an hour. Allow the pressure to release naturally for at least 20 minutes; avoid quick release to prevent toughening the meat.
- Once the time is up, test the meat for tenderness. If it still feels tough, consider cooking it a bit longer by itself.
- Introduce the celery, carrots, potatoes, and optional parsnips or beets to the pot.
- Pressure cook on high for another 15 minutes followed by a natural release.
- Check the vegetables to ensure they are soft enough to mash against the pot with a fork.
- Now, add the frozen greens, corn, and peas if desired, as doing so at this stage helps retain their texture.
- For a thicker stew, mix flour and water in a jar, shake well, and incorporate into the stew. Use the sauté function to reach the preferred thickness and serve.
- To cook on the stovetop, brown the meat in portions in a Dutch oven, allowing the onions to color as well.
- Add all ingredients including thyme, rosemary, bay leaf, broth or water, fruit juice, and garlic. Cover and bake at 300°F for 2-3 hours.
- After baking, ensure the meat is tender. If it remains tough, additional cooking time may be needed.
- Add celery, carrots, potatoes, and optional parsnips or beets.
- Return to the oven for 60-90 more minutes.
- Check the vegetables for tenderness; they should mash easily against the pot side with a fork.
- Introduce frozen vegetables now to keep their crispness.
- For a thick gravy, shake flour and water in a jar and mix into the stew. Cook over medium heat until the stew thickens to your liking before serving.
Notes
- Consider using beef fat for a richer flavor when searing the meat.
- Don’t skip parsnips or beets to enhance the stew’s sweetness.
- Maintain texture and color by adding frozen greens, corn, and peas towards the end.
