German style stew meat recipe
We love finding different ways to enjoy stew meat and post roasts. This German style stew meat recipe is perfect to cook in the Instant Pot. I have made it in the slow cooker before, but this cooks in just an hour. Perfect for my house because I tend to be a last minute meal maker.
You will want to make sure your meat is thawed (it it was previously frozen) before you start making this recipe. This allows the meat to become tender while cooker.
2-3 pound stew meat
1 tablespoon extra virgin olive oil
3 large carrots,cut into 1/4″ round chunks or 1 pound baby carrots.
1 large onion, cut into 1 inch chunks
2 stalks celery, cut into 1 inch pieces
1 15 oz can beef broth/stock
1/3 cup brown mustard
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons flour
1 cup water
Start out by combing the pepper and flour in a bowl to dredge the stew meat in. Stir the flour and pepper together.
Add the oil into the instant pot and turn it on to warm up the oil.
Dredge the meat in the flour mix and put into the Instant Pot.
Mix the mustard, broth and cloves together, pour into the mix.
Add the veggies and into the pot.
Add the water into the pot and close the pot.
Press the meat/stew button on the instant pot or cook for 55 minutes.
Allow pressure to natural release.
Serve with noodles if desired or over potatoes.
As an alternative to this recipe, you could use a beef roast. I would recommend you cut it into 2 -3 pieces so that it cooks quicker and evenly. My personal opinion is that it will be more tender this way too.
You can also make a rue and make a gravy with the juices, and turn it into a pot pie recipe!