I’m excited to share one of my very favorite recipes with you!! AND – I am joining some super talented sites that are sharing their favorite soup recipe too. Be sure to see ALL of the soup recipes at the bottom of the post!

If you’ve been reading my blog for a while you might know that one of my most treasured possessions is the recipe book my mom made me about 20 years ago. It’s full of memories — amazing family recipes that have been passed down through generations, family traditions as well as some crafts we made over the years. I use it all the time! Some of our very favorite memories and traditions come from this recipe book.

Treasured Family Recipes

Some other recipe that I have shared from this treasured book are — Mom’s Amazing Breadsticks, Mom’s Texas Sheet Cake, Cay’s Firehouse Special, Hawaiian Haystacks, My Grandma’s Chicken and Noodles, Grandma’s Famous Polish Pierogi Recipe.

Mom’s Famous Beef Stew

One of our favorite recipes is my mom’s famous beef stew. I remember eating steaming bowls of her stew as we huddled around the kitchen table on snowy, cold Michigan winter nights. When I make her stew it brings back all of those memories. The stew is full of tender chunks of potato, carrots and parsnips in a thick tomato sauce with savory pieces of beef. It’s perfect to dip crusty sourdough baguettes. And one of the things I love most are the left-overs! Warm it up the next day and it’s even more flavorful and delicious!

Why Make Beef Stew in the Instant Pot

You can make her version of the recipe that cooks for 3 hours on your stove top. But if you are a busy mom like me, you might not have time to watch over a pot on your stove for 3 hours. Cue the Instant Pot! This recipe gives you all of the homemade taste and feel of Mom’s Famous Beef Stew, but instead of waiting 3 hours to eat, you only have to cook it for 35 minutes in your Instant Pot. Yay!

Saute Beef Stew Meat and Onions in the Instant Pot

One of the things I love most about my Instant Pot is the saute feature. I put a little olive oil in the bottom of my inner pot, added my beef and onions and browned them before adding the other ingredients. Then I just added those, locked the lid in place and set the pot to 35 minutes on the “pressure cook” setting which means high heat.

How to Manually Release the Pressure in Your Instant Pot

I warmed our baguette while the stew cooked. You can let the stew come back down to pressure naturally, or if you are in a hurry, you can turn the pressure value to “pressure release” and manually release the pressure. If you decide to do this, make sure to put a cloth over the pressure release and be careful turning the valve, it is hot! Putting a cloth over the valve will capture the steam that comes out and any spurting of hot liquid. Once the steam stops coming out, the pressure valve will drop and you can turn the lid and open the pot.

You can top Mom’s Famous Beef Stew with parsley, chives, sour cream and/or cheese. And it’s great with no toppings. It’s the perfect soup for a cold winter night!

How to Make Beef Stew in the Instant Pot

Print

Mom's Famous Beef Stew in the Instant Pot

Mom's Famous Beef Stew in the Instant Pot. My mom made a beef stew that was full of savory veggies and tender meat. I've taken her recipe and converted it for our Instant Pot. Instead of taking 3 hours, you can have Mom's Famous Beef Stew in 35 minutes! 

Course dinner

Cuisine American

Keyword dinner, easy dinner, beef stew, instant pot, instant pot stew, soup, comfort food, family recipe

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1.5 pounds stew meat or 1 chicken, cut up
• 3 full carrots, chopped
• 5 small potatoes, chopped
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 large rutabaga or parsnip, chopped
• 1 large can, 28 ounces tomatoes diced or pureed
• 1 can, 24 ounces beef or chicken broth
• 2 bay leaves
• 1 T. rosemary
• 1 T. oregano
• salt and pepper to taste
• 2 T. olive oil
• 2 T. cornstarch

Instructions

• Peel and cut up vegetables.
• Set Instant Pot to saute setting. Add cut up beef or chicken and onions. Cook for 5 minutes until meat is browned. 
• Add all other ingredients. Lock lid in place and set Instant Pot to high heat setting and set timer for 35 minutes. Make sure the valve is set to "pressure"
• After Instant Pot timer is done, let pot naturally release. Or you can manually release the pressure by turning the pressure value to "pressure release" and let steam come out. Be sure to put a cloth over the release valve to catch any hot liquid that can be released. 
• If you want stew thicker, put cornstarch in a small bowl with 1/2 cup water, mix together and add to pot. Stir until liquid is thicker. 
• Serve! You can serve your stew plain, or add toppings such as cheese, sour cream, parsley or chives. Serve with a warm baguette. 

Notes

I hope you enjoy my mom’s famous beef stew! Share it with your friends!!

And be sure to check out the other Favorite Soups my friends are sharing — I can’t wait to try these!! 

I can’t wait to make this easy Crockpot Chili Recipe from my cute friend Leslie @My 100 Year Old Home

This hamburger and potato soup looks amazing from Rhonda @Hallstrom Home 

My sister’s Red Lentil Vegan Soup is SO good! @Modern Glam Home 

I love a good Instant Pot recipe and this 8 Can Taco Soup recipe looks so good from my BFF Tauni @Tauni Everett

I’ve always wanted to try making Seafood Stew. This looks so good from Janine @Happy Happy Nester

This Healthy Lentil Soup looks amazing @Finding Lovely 

Have a Delicious Day!

xoxo

Pin this soup for later – you won’t regret it!! 

The post Mom’s Famous Beef Stew in the Instant Pot + 6 more amazing soup recipes! appeared first on Tatertots and Jello.

A few items that will make this clean up easy is some paper plates and wax paper. If you have time earlier in the day, you can go ahead and bread the chicken and place in the fridge. Just be sure to bring the chicken out of the fridge about 20 minutes or so…that way they will come up to room temp—makes the frying time less.

Here is what you will need:

3 boneless chicken cutlets (sliced into strips)

2 eggs beaten

2 C Italian bread crumbs

2 C canola oil (for frying…you’re right…technically 4 ingredients;)

Here is what you will do:

In a large skillet, heat oil on medium high heat. You can test when it is ready by dropping a speck of bread crumbs in….it will sizzle when it’s hot enough.

Place chicken strips into beaten eggs and stir to coat.

Place bread crumbs on paper plate.

Using tongs or rubber gloves, dredge chicken into bread crumbs. Place on wax paper.

When oil is hot, place a few tenders in the oil (placing too many will cause the oil to cool)

Turn the chicken over when the sides start to brown. (each side cooks for about 3-4 minutes) You can test for doneness by cutting in center.

Continue with remaining chicken.

These are great serve hot, warm or cold!

Enjoy!!

I hope you can come over and see me at CleverlyInspired.com:)

************

Thanks Tracie! I just love all of her recipes. She’s such an awesome contributor. Here are a few more recipes and projects of hers I think you’ll love:

She a designed two beautiful playhouses for charity. They are amazing!!

And, this Hearty Pasta Soup looks perfect for a cold winter day!

I love a good knock off recipe, and this Mini Coffee Cake Recipe looks perfect!

Visit Cleverly Inspired and

xoxo

The post Three Ingredient Chicken Tenders appeared first on Tatertots and Jello.

Take your whole meal and cook it outside….perfect for the hottest month of the year right?!? While vacationing these last few weeks…we made many meals on the grill. All you need is some foil, a few seasonings….and you are set for a quick meal and no clean up! Win win!

Easy Cheesy Grilled Potatoes

Super simple ingredients….it almost isn’t a recipe:)

2 large potatoes sliced thin

1/2 onion sliced

foil pan (I like the lasagna size pan….makes stirring easy)

2 tsp old bay seasoning

pepper to taste

4 T butter cubed

1.5 C shredded Monterey jack cheese

2 T olive oil

foil

Place olive oil in foil pan.

Place onions and potatoes. Toss to combine.

Sprinkle seasonings. Top with butter cubes.

Top with foil and poke holes for steam.

Place on medium heat grill for 20 minutes.

Stir and mix in cheese. Replace foil for 15-20 minutes more until potatoes are tender and fabulous:)

Wow your friends and impress your family with the easiest cheesiest potatoes ever:)

PS…the mushrooms are just as simple. Place 1 package of cleaned sliced mushrooms in a foil pan. Top with olive oil an sprinkle of salt, pepper and garlic powder. Cover and cook 25 minutes….love them!

Great….now I’m hungry:)

xo

Tracie

I hope you can stop by and see me at CleverlyInspired

**********

Thanks Tracie!! I love the idea of cooking a whole meal out on the grill. So smart, and so much easier for clean up too. I can’t wait to try those potatoes. They look amazing.

Tracie is such a great contributor, I love all her ideas! Here are a few things she’s been working on:

This recipe for Cool Cucumber Bites looks so yummy and fun. It would be a perfect appetizer to serve at your next party.

And these Bomb Pop Cupcakes are so fun. Inspired by her kids’ favorite popsicles. I think they look so cute for summertime!!

And if you’re itching for pumpkin recipes for fall, I think this Cinnamon Pumpkin Cream Cheese looks so good! I can’t wait to try it.

Visit Cleverly Inspired and

xoxo

The post Easy Cheesy Grilled Potatoes appeared first on Tatertots and Jello.

The post Creamy Green Chile Chicken Enchiladas (cooking tutorial) appeared first on Tatertots and Jello.