Beef Stew with Muffin Top
A hearty pressure-cooked beef and vegetable stew finished with a cheesy baking-powder muffin topping browned right in the pot.
🍳 Cook: 45 min
Nutrition
per per serving404
Calories
34.4g
Protein
31.1g
Carbs
15.5g
Fat
Ingredients
| 1.5 pound | 680 g | beef steak, thinly sliced |
| 1 | bay leaf | |
| 4 cup | 960 ml | water |
| 4 | bouillon cubes | |
| 2 | garlic cloves, crushed | |
| 1 cup | 240 ml | parsnip, chopped |
| 2 | bell peppers, chopped | |
| 1 cup | 240 ml | celery with leaves |
| 1 cup | 240 ml | carrots, chopped |
| 1 | canned diced tomatoes (14-ounce) | |
| 1 | large leek, chopped | |
| 1 tbsp | 15 ml | lard, at room temperature (heaping) |
| 1 cup | 240 ml | Swiss cheese, grated (topping) |
| 1 tsp | 5 ml | baking powder (topping) |
| 0.5 cup | 120 ml | full-fat milk (topping) |
| 1 cup | 240 ml | plain flour (topping) |
Instructions
376. Beef Stew with Muffin Top (Ready in about 45 minutes / Servings 6)
Per serving: 404 Calories; 15.5g Fat; 31.1g Carbs; 34.4g Protein; 7g Sugars.
- Press the "Saute" button to preheat your Instant Pot. Melt the lard and brown the beef for 3 to 4 minutes, stirring occasionally.
- Then, add the leeks and cook an additional 2 minutes or until it has softened. Add the garlic, celery, carrot, parsnip, peppers, tomatoes, water, bouillon cubes, and bay leaf.
- Secure the lid. Choose the "Meat/Stew" mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- In a mixing bowl, thoroughly combine all of the topping ingredients. Spread the topping over the top of your stew. Seal the lid and press the "Saute" button.
- Let it simmer for 15 minutes longer or until golden. Serve immediately.