Black Pepper Beef Stew

By Tiffy Cooks

5 from 1 vote

If you are looking for an EASY weeknight Instant Pot recipe, you need to try my Black Pepper Beef Stew. Super TENDER and delicious Black Pepper Beef Stew is one of my favorite easy weeknight recipes. The beef is cooked till fork-tender, and the potato and carrots soak up all the delicious gravy. Make extra rice and thank me later!

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Prep Time:10

Cook Time:40

Total Time:50

Course: Dinner, Main Course, Side Dish

Cuisine: Asian, Chinese, Taiwanese

Keyword: Asian Food, Asian Recipe Easy, Asian Recipes for Dinner, Authentic asian recipes, Chinese Food, dinner Ideas, Easy, Easy Recipes, Instant Pot, One Pot Dinner, Taiwanese Food, Taiwanese Recipes

Servings: People

Calories: 781kcal

Ingredients

2 lb Beef Finger Meat
1 onion medium, peeled and sliced
3 carrots medium, peeled and cut into bite-size pieces
1 lb baby potatoes halved
3 stalks Celery cut into bite-size pieces
3.5 tbsp Oyster Sauce or Vegetarian Oyster Sauce
2 tbsp Black Pepper
2.5 tbsp Ketchup
2 tbsp Worcestershire Sauce
1.5 tsp Sugar
3 Bay Leaf
2.5 tbsp Garlic minced
4 cups Beef Stock
Kosher salt
Freshly ground black pepper

Instructions

Cut beef finger meat into bite-size pieces and season with black pepper and salt.
Brown the beef for 2-3 minutes and add the meat into the instant pot.
Next, using the same pan, saute onion and celery for 3-4 minutes, and add it to the instant pot.
Add carrots and potatoes to the instant pot and mix everything.
Season with 3.5 tbsp of oyster sauce, 2 tbsp of black pepper, 2.5 tbsp of ketchup, 2 tbsp of Worcestershire sauce, 1.5 tsp of sugar, three bay leaves, 2.5 tbsp of minced garlic, and 4 cups of beef stock.
Put the lid on, pressure cook for 30 minutes, and naturally release.

Video

Notes

I am using an instant pot to save time to make Black Pepper Beef Stew. I prefer to sauce and brown the beef on the stove in a pan to speed up the process, but if you want a one-pot dinner, you can also use the saute function in the instant pot. If you don’t have an instant pot, don’t worry, you can also prepare everything on the stove. Add an extra 1.5 cup of beef stock and bring it to a simmer. Once the stew is simmering, turn the heat down to medium-low, put the lid on, and let it cook for 1.5 hours. Make sure to stir occasionally to prevent it from sticking to the bottom.

Nutrition

Calories: 781kcalCarbohydrates: 43gProtein: 48gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 161mgSodium: 1318mgPotassium: 1993mgFiber: 6gSugar: 10gVitamin A: 7910IUVitamin C: 31mgCalcium: 160mgIron: 8mg