Instant Pot Curry Beef Stew
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Omnivore's Cookbook · by Maggie Zhu★ 4.9 (14)

Instant Pot Curry Beef Stew

NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 54%
CARBS 17G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 24G54% OF CAL
8G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef stew made in the Instant Pot with curry spices, tomato sauce, and aromatics. Rich, thick sauce and melt-in-mouth beef.

mainchinesesoupbeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 can (14.5 oz / 411g) tomatoes (, diced)
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 1 tablespoon minced ginger
  • 3 cloves garlic (, minced)
  • 1 bay leaf
  • 2 dried chili peppers
  • 1/2 medium-sized yellow onion (, sliced)
  • 1 to 1.5 lbs (450 to 600 g) beef chuck roast (, cut into 1” (2 cm) cubes (*Footnote 1))
  • 2 tablespoons tomato paste
  • 3 tablespoons curry powder ((I used S&B curry powder))
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 cup frozen green peas ((or chopped green beans) (Optional))
  • Cilantro (, Chopped (or green onion for garnish (Optional))
PREP
10M
SODIUM
1494MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.