Instant Pot Spicy White Bean, Beef, and Potato Stew As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour Prep Time 15 minutes Cook Time 45 minutes Rating 4.31 out of 5 stars (209) Ingredients 6 servings 2 pounds beef chuck, fat trimmed and cubed1 sweet onion, diced2 cloves garlic, minced or grated4 carrots, chopped1/2 pound mixed baby potatoes, halved3-4 jarred hot chili peppers in oil roughly, chopped (I buy Delallo Brand)2 tablespoons all-purpose flour or arrowroot powder (gf option)kosher salt and black pepper2 cups low sodium beef broth2 cups red wine1/3 cup tomato paste4 sprigs fresh thyme2 bay leaves1 can (14 ounce) white beans, drained2 cups winter greens, such as char kale or spinach Calories BakingDinnerIntermediateWinterQuick and EasyVegetablesLegumesPressure CookingSpicySavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 1. In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high. 2. Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy! Step 2 To make in Oven Step 3 1. Preheat the oven to 325 degrees F. 2. In a large oven safe dutch oven, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Transfer to the oven and cook 2 1/2-3 1/2 hours or until the meat is fork tender and falling apart. Preheat the broiler to high.3. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy!
