Beef Stew
This is just a classic. I would hesitate to call this a recipe and really more of a ‘method’. This is really about getting as much beef in your mouth as you can and extending that experience with potatoes and carrots. Ingredient Quantity Butter 4 Tablespoons Beef, Chuck 4lbs whole Baking Powder 1 Tablespoon, For Dusting Onion, White 1 Large Celery 3 Large Stalks Garlic 1 Head, All Cloves Carrots 2 Large Carrots 3 Large Little Potatoes 20 Small Bay Leaves 4 Fresh Soy Sauce 1/4 Cup Apple Cider Vinegar 2 Tablespoons Thyme Lots of sprigs Chipotle Chiles 2 Tomato Paste 2 Tablespoons Bone Broth 1 Quart Wine 1 Cup Fire Roasted Canned Diced Tomatoes 2 14oz Cans Instant Pot 1 Procedure Firstly, let your beef come to room temperature.