I don’t know about you, but I have certain types of cuisines I gravitate towards when cooking. I’m comfortable with soups and sauces. Michael and I love anything Greek flavored. Thai food is pretty accessible. You get the picture.
I love trying different cuisines when eating out, but when I cook I tend to do what I know. With this recipe I tried to stretch myself a bit.
I had beef stew meat that I wanted to use up. My normal inclination would have been to do a variation on a classic -- Chasseur, or Hunter’s Stew. This involves tomatoes, carrots, and mushrooms, often with red wine.
I love that dish, but I decided to try something a little different.
African cooking is something out of my comfort zone. I love the flavors that are so often used as well as the traditional cooking techniques, but I have a lot I want to learn when it comes to cooking anything myself.
I decided to start small with a beef stew. I knew putting it in the Instant Pot would help to ensure the meat is fall apart tender. And I actually had all the ingredients I needed right in my cabinet and fridge! Smoked paprika and curry paste really set this dish apart from a regular stew. I had paprika already, and use curry paste quite often, but putting these ingredients together with tomatoes and beef was a new combination.
But let me tell you-- I loved it! Everything worked so beautifully together, and it had a subtle heat-- not spicy, just warming. I would generally serve stew with mashed potatoes, but I served this with rice instead and it was wonderful.
Instant Pot African Beef Stew
- ¼ cup grapeseed oil
- 1 ½ lbs. stew meat in bite sized cubes
- 1 medium onion diced
- 5 garlic cloves minced
- 1 large carrot diced
- 1 celery stick diced
- 1 dried chili optional
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- 1 ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon curry paste
- 1 15 oz. can of tomato sauce
- 1 15 oz. can of diced tomatoes
- Begin by adding in grapeseed oil to your Instant Pot and turning it on to saute mode.
- Once the oil is hot, add your chunks of stew meat and let brown, turning every few minutes for even cooking.
- Once the meat starts to brown, add onions, garlic, carrot, and celery.
- Saute for 5 minutes, or until the onions start to become translucent. Turn off the Instant Pot.
- Add in remaining ingredients, and secure the lid. Turn on Instant Pot to High Pressure for 32 minutes.
- The Instant Pot will take a few minutes to come up to pressure, as well as come down from pressure when it is finished.
- Serve over rice.