Rosemary Espresso Beef Stew Instructions – Presto Eats

Rosemary Espresso Beef Stew Instructions

If your Presto Eats meal kit is frozen, we recommend thawing your meal the night before cooking for fastest cooking times.

Contents

Package #1:   Beef Chuck Roast, Ground Rosemary, Espresso Powder

Package #2:   Onions, Garlic

Package #3:   Carrots, Beets, Dried Thyme, Bay Leaf

Package #4:   Beef Stock, Crushed Tomatoes

Package #5:   Green Peas

Package #6:   Cornstarch

Recommended Instant Pot Instructions

What You Will Need:

  • Instant Pot
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • ¼ Cup of Tap Water (60mL)
  • 2 Tbsp Vegetable Oil
  • Small Side Bowl & Small Whisk (or Fork)

Total Preparation Time:

40 Minutes

PART 1

1)  With the inner pot inserted in the Instant Pot, turn the unit on to Sauté.

2)  Once the unit has reached the correct temperature and the display says “HOT”, add your Vegetable Oil. Then open Package #1 and dump the beef into the instant pot.  Season with some Salt & Pepper.

3)  Don’t stir too often, once a minute or so, and continue to brown for about 5 minutes.

4)  Open Package #2 and add the Onions and Garlic in with the beef, stir and cook just until the garlic is fragrant, about 1 minute.

5)  Open Package #3 and #4 and add them to the instant pot.  Stir and scrape the bottom of the instant pot to release any bits of beef stuck to the bottom.  Cancel the program, put on the lid and set the valve to sealing. Set to Pressure Cook, adjust to High Pressure, and set the timer for 25 Minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

6) Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.  Set the instant pot to Sauté again.

7)  Open Package #5 and stir in the peas to the stew.

8)  Open Package # 6 and put the Cornstarch into your side bowl, add the tap water and whisk to make a slurry.  Pour the slurry into the pot and stir the stew continuously for 30 seconds.

9)  Cancel the Program, serve the stew.  Enjoy!

Express Instant Pot Instructions

What you will need:

  • Instant Pot
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • ¼ Cup of Tap Water (60mL)
  • Small Side Bowl & Small Whisk (or Fork)

Total Preparation Time:

30 minutes from thawed, 40 minutes from Frozen

PART 1

1)  Open Packages #1, #2, #3 and #4 and empty their contents into your Instant Pot.  Put the lid on, and set the valve to sealing.

2)  Set to Pressure Cook, adjust to High Pressure, and set the timer for 25 Minutes / 35 Minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

3) Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.  Set the instant pot to Sauté again.

4)  Open Package #5 and stir in the peas to the stew.

5)  Open Package # 6 and put the Cornstarch into your side bowl, add the tap water and whisk to make a slurry.  Pour the slurry into the pot and stir the stew continuously for 30 seconds.

6)  Cancel the Program, serve the stew.  Enjoy!

Slow Cooker Instructions

What you will need:

  • Slow Cooker
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • ½ Cup of Water  & ¼ Cup of Tap Water (60mL)
  • Small Side Bowl & Small Whisk (or Fork)

Total Preparation Time:

4-8 hours, additional 1-2 hours from frozen

PART 1

1)  Open Packages #1, #2, #3 and #4 and empty their contents into your Slow Cooker, also add the ½ Cup of Water.  Stir to Combine all ingredients and put the lid on your slow cooker.

2)  Set your slow cooker to High Heat (set timer for 3.5 hrs) or Low Heat (set timer for 7.5 hrs).

PART 2

3)  Once your timer finishes, open Package #5 and stir in the peas to the stew.

4)  Open Package # 6 and put the Cornstarch into your side bowl, add the tap water and whisk to make a slurry.  Pour the slurry into the pot and stir the stew continuously for 30 seconds.

5)  Put the lid back onto your slow cooker and let it cook for another 30 minutes, then serve!

Conventional Cooking Instructions

What You Will Need:

  • Medium Sized Pot, with Lid
  • Wooden Spoon
  • Salt & Pepper
  • ½ Cup of Water, & ¼ Cup of Water
  • 2 Tbsp Vegetable Oil
  • Small Side Bowl & Small Whisk (or Fork)

Total Preparation Time:

130 minutes

PART 1

1)  Place the pot on your stovetop and adjust the heat to Medium-High.  Add the Vegetable oil to the pot.

2)  Let the oil heat up, then open Package #1 and add the beef to the pot.  The beef should sizzle and start to brown.  If it looks as though it is starting to burn, remove from heat and turn the heat down to medium.

3)  Don’t stir too often, once a minute or so, and continue to brown for about 5 minutes.

4)  Open Package #2 and add the Onions and Garlic in with the beef, stir and cook just until the garlic is fragrant, about 1 minute.

5)  Open Package #3 and add the contents and the ½ Cup of Water to the pot.  Stir and scrape the bottom of the pot to release any bits of beef stuck to the bottom.  Continue stirring every minute or so, until the liquid comes to a boil.

6)  Reduce the heat on your stove to very low.  Put the lid on your pot, and simmer for 1.5 hours.  Check on the stew throughout the hour to make sure that it is not boiling too rapidly, the liquid should only be bubbling periodically.

PART 2

7)  Remove the lid from your pot, open Package #4 and add the vegetables to the pot.

8)  Replace the lid simmer for 30 minutes.

PART 3

9)  Open Package #5 and stir in the peas to the stew.

10)  Open Package # 6 and put the Cornstarch into your side bowl, add the tap water and whisk to make a slurry.  Pour the slurry into the pot and stir the stew continuously for 30 seconds.

11)  Cancel the Program, serve the stew.  Enjoy!