Jackson's Favorite Stew 5.04 Tippecanoe and Taylor Too
“And I'm gonna make stew for Jackson. When he loses, he'll get stew. He likes stew.” “He's not gonna lose.” “But if he does, then he'll get stew.”
1 lb chuck roast, cut into one inch cubes
1 small yellow or white onion, diced
3 cloves of garlic, minced
1 cup carrot, diced
2 small sweet potatoes, peeled and diced
8 oz sliced baby bella mushrooms
¼ cup worcestershire sauce
½ cup red wine
4 cups beef stock
3 tbsp tomato paste
½ tsp salt
½ tsp pepper
½ tsp ground sage
½ tsp ground thyme
½ tsp ground cardamom
2 bay leaves
2 tsp brown sugar
2 tbsp cornstarch
Set your instant pot to sauté. Drizzle with olive oil. Add the roast and season with salt and pepper to your liking. Allow to brown on all sides.
Add onion and garlic and allow to simmer for about 2 minutes or until translucent.
Turn off your instant pot.
Add carrots, sweet potatoes, mushrooms, worcestershire sauce, red wine, beef stock, tomato paste, seasonings, and brown sugar.
Cover instant pot and turn valve to sealing.
Set to manual and set the timer for 30 minutes.
Once the timer beeps, turn the valve to venting and quick release.
Once you are able to remove the lid, carefully remove the bay leaves.
Then remove about 1 cup of the liquid. Stir in the cornstarch to the reserved broth until it becomes thick.
Pour the thickened broth back into the stew and stir to combine.
Note: If you don’t have an instant pot, you will follow the same steps above. You’ll want to sauté the carrots and potatoes for about 10 minutes before adding the remaining ingredients. Then just allow your stew to simmer for about an hour instead of 30 minutes.
Happy cooking from the Hollow!
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