I don't mean to brag but I happen to have on hand some amazing local beef from Sugar Hill Farmstead. I ordered a cow share online and it was delivered perfectly butchered (steaks, short ribs, ground, boneless stew, etc.) and vacuum-sealed, frozen...and we're going through them and enjoying every bit. So now that we're having lots of rainy, cold weather for Hawai'i (I'm wearing socks in the house, it's just madness), of course we're gonna make a hearty and warming beef stew.
This beef stew recipe is a bit different because I was out of bouillon so I improvised with whiskey and threw in herbs and lots of veggies from the garden.
2-3 pounds boneless beef stew meat
Salt and pepper
¼ cup flour
2-3 shots whiskey (I used Jameson's)
1 round onion, sliced
4-6 cuttings of lovage, stems and leaves (or celery), sliced
4-6 carrots, sliced
1 bell pepper, sliced
3 tomatoes, diced (or a can of stewed tomatoes)
6 cloves garlic, sliced
1-2 bunches kale, chopped
1 tablespoon fresh thyme (½ tablespoon dried thyme)
2 bay leaves
3 potatoes, peeled and quartered
½ cup shoyu
2 tablespoons white or brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire
Turn on the Instant Pot at Saute setting. Salt and pepper the beef and dredge in flour, dusting off any excess. Brown the meat in oil in batches to avoid overcrowding, and set the meat aside.
Add whiskey to the pot, scraping the pot to loosen up the yummy brown fried meat residues on the bottom of the pot. Bring the meats back in, add the veggies (I like to add the potatoes last) and herbs and a good dash of salt and pepper. Add the sugar, tomato paste, shoyu, Worcestershire and 2 cups of water.
Set the Instant Pot to high pressure, 35 minutes. Ten minute natural release.
Stir up the stew and add salt and pepper (or even shoyu and sugar) to taste. Serve with rice (and if you're me, with kimchi, too).