Hi mom, welcome to Cooktophia. Now we will make Spring delicious Vegetable Broth with Instant Beef Recipe. Tender pressure cooker stews, with spring vegetables, added at the end for fresh season flavor. I have a sale on the roasted chuck, a package of late-season asparagus, and a pile of radishes. Spring beef stew time!
(Or, at least, it’s about a time when I wrote this recipe. It’s been on the shelf for about a month, and I’m finally posting it. Sorry for the delay, and if you have to substitute early summer green asparagus beans, go for it.)
This recipe follows the style of pressure-cooked beef stew, which I’ve used many times before. That’s the great thing about the basic techniques – once you learn them, you can mix and match flavor profiles to make them into a landscape of recipes.
Why Spring Vegetable Broth with Instant Beef Recipe has brown on one side
There’s a lot of flavor in browned beef – it adds depth and texture to the stew. So I don’t want to skip the browning step. But, the old-fashioned approach of browning all sides of the beef cubes forever especially with a narrow pressure vessel width. I mean, it would take three batches of beef to not crowd the pot, and to really brown it, not just steam. If every batch needs to be burnt on multiple sides…yes. Like I said, forever. So, I shortened the process by browning only one side of the beef cubes. This gives me what the French call Fond, the browned bits at the bottom of the pot that we scrape into the soup to build flavor.
Why not pressed asparagus and peas?
Asparagus and shredded radishes don’t take long to cook—five minutes of simmering—and pressure cooking will kill them. I press down on the beef, let the pressure drop, then set my Instant Pot to stir-fry mode and add the tender spring vegetables. They cooked through in about five minutes and retained plenty of spring crunch.
Spring Vegetable Broth with Instant Beef Recipe
Spring vegetable broth with instant beef. Tender pressure cooker stews, with spring vegetables, added at the end for fresh season flavor.
- 1 tablespoon Vegetable oil
- 3 Pound roast beef, cut into strips 1inch cubes
- 1 teaspoon fine sea salt
- 1 large onion, diced
- 1 large carrot, peeled and sliced ½inch thick rounds
- 8 ounces small portobello mushrooms, cleaned and quartered (or use white mushrooms)
- 2 Garlic cloves peeled and crushed
- Half a teaspoon fine sea salt
- Half a cup Red wine
- 15th-1 ounce diced tomatoes
- 1 cup Beef broth (or chicken broth, preferably homemade, or use store-bought low-sodium broth)
- Half a teaspoon Salt (if using homemade broth)
- 8 ounces Asparagus, end hard, sliced 2inch lengths
- Half a cup frozen peas
- 8 ounces radishes, sliced (plus some for garnish)
- Chopped parsley for garnish
Spring Vegetable Broth with Instant Beef Recipe Instructions
- Burn the meat in batches: Heat vegetable oil in an Instant Pot and set to sauté setting on high until oil shimmers. (Use medium to high heat with a cooking surface computer). While the pot is heating, sprinkle the beef cubes with 1 teaspoon each of the salt, chili powder, and black pepper. Add half of the beef to the saucepan in a single loose layer and stir until well browned on one side, about 3 minutes. (Do not overcrowd the pot or the meat will evaporate, not brown.) Transfer the browned beef to a pot, add the remaining half of the beef to the pot, and sauté until browned on one side, another 3 minutes. Again, transfer the browned beef to the pot.
- Fry the aromatics and dissolve the bowl with wine: Add the onions, carrots, mushrooms, and garlic to the pot and sprinkle ½ teaspoon salt. Sauté onions until softened and mushrooms begin to brown slightly, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to break up any browned bits of beef or onions. Stir in the wine and bring to a simmer and simmer for 1 minute until some of the alcohol boils. Scrape the bottom of the pot again to release any brown bits.
- Everything is in the pot: Add the beef and any remaining juices in the pot. Add the tomatoes, then add the beef broth, and sprinkle ½ teaspoon salt if you’re using homemade broth.
- Pressure cook soup for 15 minutes with natural release: Close the pressure cooker lid. Cook on high pressure for 15 minutes in an electric pressure cooker (“manual” or “pressure cooking” setting in the Instant Pot), or for 12 minutes on a PC burner. Let the pressure drop naturally, about another 20 minutes. (If you’re in a hurry, you can quickly get rid of any remaining pressure after 15 minutes.) Remove the cap and tilt it away from you to avoid the hot steam.
- Ripe and Serve: Add the asparagus, peas, and chopped radish to the pot, and set it to the adjusted sauté setting to low. Simmer, over low heat, until asparagus is tender, about five minutes. Put them in a bowl and sprinkle with a few slices of fresh radish and some chopped parsley, serve and enjoy this Vegetable Broth with Instant Beef Recipe!
Don’t want to brown the meat? If you insist, you can skip it. It really does add a lot of flavor to the soup, so don’t skip it unless you’re under a lot of time pressure.
- Pressure cooker 6 quarts or larger (I like the 6-quart instant pressure cooker)
- Flat-edged wooden spoon