German Style Stew Meat in the Instant Pot | Simple Comfort Food

Instant Pot German Stew Meat

Stew meat is one of those ingredients that works for busy homestead cooking. It is affordable, easy to keep on hand, and perfect for quick meals. This German style stew meat cooks in the Instant Pot in about an hour, which is ideal for last minute dinners at my house. The flavor is warm, rich and a little tangy from the mustard.

Make sure your meat is fully thawed if it was frozen. This helps it cook evenly and become tender.

Why You’ll Love This Recipe

• Fast weeknight dinner This German style stew meat cooks in about an hour in the Instant Pot, which makes it great for last minute meals.
• Warm German flavors The brown mustard and cloves give the beef a cozy, rich flavor that tastes like it simmered all day.
• Budget friendly Stew meat is affordable and easy to keep stocked in the freezer, which fits everyday homestead cooking.
• Hands off cooking Once everything is in the pot, the Instant Pot does the work. No babysitting the stove.
• Flexible serving options Serve it over noodles, potatoes or biscuits. You can even turn the leftovers into a pot pie.
• Great for meal prep The flavors get even better the next day, so it’s perfect for lunches or make ahead dinners.

Ingredients:

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

Serve with homemade cheddar biscuits or over noodles or potatoes.

Instructions

Prep the Meat

Combine the flour and pepper in a bowl. Dredge the stew meat in the mixture until lightly coated.

Brown the Meat

Turn the Instant Pot to sauté and warm the oil. Add the dredged meat and let it brown slightly.

Add the Sauce and Vegetables

Mix the mustard, broth and cloves together. Pour over the meat. Add the carrots, onion and celery. Pour in the water and add the bay leaves.

Pressure Cook

Close the lid and press the meat or stew button. Cook for 55 minutes. Allow the pressure to naturally release.

Serve

Serve over noodles, mashed potatoes or enjoy as a stew.

Frequently Asked Questions

Can I use a slow cooker

Yes. Cook on low for 6 to 8 hours. The Instant Pot is faster and gives the same tender result.

Can I use Dijon mustard

You can. Brown mustard gives a deeper flavor, but Dijon works fine.

Can I thicken the sauce

Yes. Make a roux or whisk in a cornstarch slurry after cooking.

Can I add potatoes

You can add potatoes directly to the pot. Cut them into large chunks so they do not overcook.

Does stew meat need to be thawed

Yes. Thawed meat cooks more evenly and becomes tender.

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Instant Pot German Stew

Tender German style stew meat cooked in the Instant Pot with carrots, onions and a warm mustard broth. This is a simple weeknight beef dinner that comes together fast and tastes like it simmered all day. Serve over noodles, potatoes or with homemade biscuits for a hearty meal your family will love.

Course: Main Course

Cuisine: American

Author: Regina Sober

Equipment

• Instant Pot
• Measuring Cups
• Measuring Spoons
• Cutting board
• Knife

Ingredients

• 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
• ⅓ cup brown mustard
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• 2 bay leaves
• 2 tablespoons flour
• 1 cup water

Instructions

• 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!