- 1 1/2 lbs beef stew meat
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 1/2 onion, diced
- 2 medium carrots, peeled and large diced
- 3–4 medium Yukon gold potaotes, large diced (no need to peel!)
- 1 poblano pepper, seeds removed, diced
- 1 jalapeño pepper, seeds removed, minced
- 2 garlic cloves, minced
- 1/2 cup medium salsa (I used La Victoria)
- 14 ounce can fired roasted corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground Mexican oregano
- 2 1/2 cups chicken broth*
- Pinch ground cayenne pepper
- Fresh cilantro roughly chopped, and sliced jalapeño for garnish
Instant Pot Method
- Turn instant pot on sauté and add olive oil. Pat beef dry with a paper towel. Add beef, salt pepper, flour, and tomato paste to instant pot and stir to coat. Cook until beef is browned on all sides, about 5 minutes.
- Pour wine into pan and cook another 2 minutes, stirring and scraping any browned bits off the bottom of the pot.
- Add the rest of the ingredients, except the corn(this will be added when the stew is done cooking).
- Turn instant pot on meat/stew, secure lid and turn vent to sealing (cooks about 35 minutes).
- Optional: When meat/stew option is done cooking, you can leave everything as is for another 10 minutes or so for everything to calm down before quick releasing the pot (the instant pot will depressurize on its own in 20 minutes).
- Quick release the instant pot by turning the steam valve from seal to vent.*
- When the seal is finished venting, open the lid to the pot and stir in the corn. Add salt and pepper to taste. Serve with fresh cilantro and sliced jalapeño.
Traditional Stovetop/Oven Method (No Instant Pot? No worries!)
- In a dutch oven or heavy bottomed pan, heat olive oil over medium high heat. Add beef, salt, pepper, and flour to the pot, stirring to coat. Cook until beef is browned on all sides, about 10 minutes.
- Add tomato paste, stirring to coat. Cook until tomato paste is somewhat browned, about 2 minutes.
- Pour in wine and cook another 2 minutes, scraping up any browned bits on the bottom of the pot.
- Add the rest of the ingredients to the pot, except for the corn. Add 4 cups of chicken broth instead of 2 1/2.*
- Bring to a boil. Reduce heat to a simmer, cover, and cook for at least 1 1/2 to 2 hours, until beef falls apart when pierced with a fork. The lower the heat and the longer the cook the better! Alternatively, if using an oven safe pot or dutch oven, you can place the stew, covered, in a 350°F preheated oven and cook for 3 1/2 to 4 hours.
- Remove the stew from heat, and stir in corn. Add salt and pepper to taste. Serve with fresh cilantro and sliced jalapeño.
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
- Quite a bit less liquid is required for an instant pot. Very little will escape as an instant pot cooks using the steam. If doing this recipe on a stove top, make sure to use 4 cups of broth instead of 2 1/2!