Beef Shank Stew
A comforting and hearty beef shank stew, perfect for family dinners, infused with rich flavors and spices, and made easy using an Instant Pot.
Ingredients
Main Ingredients
- 2 TBS Olive oil
- 900 g Beef shank without bone (about 2 lbs)
- 250 g Chopped onion (about 1 large or 1 cup)
- 3 Garlic cloves, crushed
- 250 g Mushrooms, quartered (about 2 cups or 8.8 oz)
- 100 g Tomato passata (about ⅓ cup)
- 600 g Beef broth (about 2 cups)
- 1 tsp Curry powder
- 1 TBS Paprika
- 1 tsp Salt (be careful if your broth is salty)
- Fresh pepper to taste when serving
Instructions
Cooking Instructions
- Set your Instant Pot to the sauté mode. Add the olive oil, and when hot, place the beef shank in the pot. Brown both sides to a nice golden color, then set aside.
- In the remaining oil, add the chopped onion. Sauté until golden and caramelized. If needed, add a bit of water to deglaze the pot.
- Introduce the garlic and mushrooms, cooking until they are golden.
- Stir in the paprika, curry powder, and salt, ensuring the mushrooms and onions are well coated. Pour in the beef broth and tomato passata, mixing well.
- Return the beef shank to the pot, securing it amidst the liquid and veggies. Close the lid, set the Instant Pot to high pressure, and cook for 45 minutes.
- When cooked, remove the beef shank, shred it, and return the meat to the pot.
- Set the Instant Pot to sauté mode and cook uncovered until the stew thickens to your liking.
- Serve hot in deep bowls, topped with fresh pepper and a dollop of sour cream or Greek yogurt, if desired.
Notes
Allow leftover stew to cool completely before transferring to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, ensure it is heated thoroughly.
Per serving: 6g net carbs, 35g protein, 15g fat, 307 calories. Calculated from the ingredient list.