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Nick Massie: Instant Pot Beef Stew


All right, guys. Here we are. I’ve got Carlene Mathews in the house.
Boom!
Big smile. She’s got her big guns out.
[laughs]
Have you been working out or what?
Up next, stick around for our Instant Pot beef stew.
Carlene’s gonna man the bowl. I’m just gonna throw the ingredients in. She’s gonna mix like a maniac.
Hopefully it’ll all turn out nice.
First we’ve got beef,
some beef-stew beef.
Have you ever seen those at Costco or Sam’s? It’s all cut up.
Yeah. It’s super simple.
I love it. It’s the easiest thing in the world.
Okay. Then with that, I want to get our seasonings in here:
salt,
some coarse ground black pepper.
Putting these guys in first because we want to get that meat seasoned.
– Season that meat.
And then once the veggies cook, it’ll all kind of…
– Poof!
Garlic. Okay, how about some balsamic vinegar?
Tamari,
a gluten-free soy sauce.
What do you, think? Onions next?
– Yeah.
Do you have an Instant Pot?
– Yes.
Do you ever use it?
– Uh… I don’t know how to use it very well.
Kind of tricky, right?
– Yeah. My husband tried it one time and we just didn’t have success.
But I really want to start using it more, so this is perfect.
[Massie]: Hopefully this’ll help out.
Green peas. Good.
What do you want next? Carrots?
Some carrots,
celery,
mushrooms…
– Shroomis!
Are these yams or sweet potatoes?
– Yams. Yams. They’re yams.
Okay, yams.
– Don’t get ’em mixed up.
Then we’ll go tomato puree.
And then tomato paste.
Do you make beef stew a lot at home?
– No.
Not too much?
– Not very much.
Growing up, how about growing up?
– Growing up, no we never–
We didn’t eat any beef.
Oh, really?
– Nope. Yeah, my mom never ate any beef.
So once I got to college, then we ate more– or I ate more, as I was on my own. Yeah.
Well let me do– I’m gonna hold this up now.
If you can kind of scoop or—what would you call this, like a slide?
– Funnel. Funnel it in.
Now what we’re looking at is kind of thick
but the moisture is gonna come out of the meat and the veggies
and kind of mix with that thick tomato paste and give us a nice
nappe consistency.
You know what nappe is, right?
– No, I have no idea.
Okay. Nappe is like when you dip a spoon in some soup—
on the back side of the spoon you can run your finger–
– Okay.
And your finger mark will stay there.
We’re going for nappe.
We’re gonna throw the lid on.
We’re going 35 minutes on the “meat stew” setting.
Then we’ll show you what it looks like. Good job, Carly.
– Thank you.
Thank you.
All right, guys. Here we are. Carlene, what do you think?
– It smells good.
Should we crack it open and take a look?
– Yep.
There we go. A little steam. Let me take this for you.
Go ahead and stir that up.
– Yeah.
Looks good. Nice and chunky, is that too thick or about right? You like it like that?
– No, that looks– Yep. What was that word again?
Nappe.
– Nappe.
Yeah. So let’s test it.
We’ve gotta get… Let’s go on the front.
Like this. If I put my finger—look.
– Okay, yep.
Did the line stay?
– Yep.
Perfect. Nappe.
Nappe pro over here.
Okay. What I’m doing–
I got some Italian parsley going, a couple of sprigs, I’m gonna chop this up.
Don’t you think a little fresh color?
– Yeah that would be really good
just to add that bright green in there.
Then what we’re gonna do…
What’s going on over here? You wanna explain that situation?
– Yeah. We’re gonna put half of it over some rice, a cup of cooked rice.
And then half, we’ll portion out without the rice.
The rice is just gonna add you some extra carbs.
Well it’s good for you, right? You were saying… We measured it out and this is gonna be a 50-30-20, carbs-protein-fat.
– Yep, so 50 percent of that is gonna be carbs.
And then you’re gonna go 30 protein and 20 fats.
This one’s gonna be more Zoned out, so 40-40-20.
40-40-20, so still off a little bit, but good.
Okay, so let’s do this.
– Yeah!
Go ahead and fold that in.
[Mathews]: Now that’s beautiful.
Isn’t that crazy, how it changes everything?
-Yeah, it just brightens it up.
My husband’s gonna be so proud that I learned how to cook.
Does he do most of the cooking or what?
– He does it all.
Okay. The thing about slow cookers is that they’re…
– Slow.
Oh! There ya go.
There’s slow, right? So I encourage you guys to get the Instant Pot.
We’re gonna do our best to keep turning these videos out so that you know how to use it.
We’re gonna find great ways and great recipes and share them with ya.
It just saves time, right? Took 35 minutes instead of four to eight hours.
– Yeah.
Then breaking it down like this—I loved Carlene’s idea:
If you need the carbs, here; if you don’t, have this one.
Seal these babies up, throw them in your freezer and they’re ready when you are.
– Easy. Yeah.
This has been our Instant Pot beef stew with Carlene Mathews.
Thank you so much.
You guys, give it a shot.
It’s super simple
and as Jacques Pépin always says,
“Happy cooking!”

Randall Smitham

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16 COMMENTS

  1. Petar Markovic Posted on June 27, 2018 at 10:07 pm

    Nice😀😁

    Reply
  2. mike 87stanger Posted on June 27, 2018 at 11:07 pm

    Love these video's

    Reply
  3. shabblabbat wababbalat Posted on June 27, 2018 at 11:34 pm

    Perfect for this weekend’s prep for next week!

    Reply
  4. Larry Lawrence Posted on June 28, 2018 at 12:13 am

    after eating that nice beef stew i would need to take a NAP-PAE (i will show myself out)

    Reply
  5. PTE Posted on June 28, 2018 at 2:57 am

    Rad, two of my favorite things: Crossfit and Instantpot!

    Reply
  6. RRoosseetta Posted on June 28, 2018 at 3:52 am

    Hey Nick. The stu looks delicous, do you have any recomendation for buying a that pot online? I'm from Portugal and isn't easy to buy something like that were.. Thanks for your channel, its been a great help to folow my paleo life 🙂 hug from Portugal

    Reply
  7. Barbara Hafner Posted on June 28, 2018 at 5:08 am

    Yup, will try this one 🙂

    Reply
  8. Cy Young Posted on June 28, 2018 at 6:04 pm

    So how long in the traditional slower cooker?

    Reply
  9. Whiteboy Jiggytit Posted on June 28, 2018 at 10:40 pm

    Carleen looks like a freak in the sheets 👀

    Reply
  10. charlie Posted on June 29, 2018 at 4:05 am

    Hello friends !! 🙂
    I love my Instant Pot ❤️, I just got the sweetest gift – thank you so much! 🎁:) , but I am posting to show you an option to direct the steam in the direction you choose, directs the steam to wherever you need it to go, PROTECT your WOOD CABINET away from moisture, you’ll prevent condensation that damages wood and causes mold. – do NOT put anything over the vent – it can void your warranty as steam needs to come out – not be blocked. Stop using PVC or plastic!
    This is a FOOD GRADE silicone steam release accessory for all sizes, DUO models, SMART and MINI and COSORI with FREE GIFT (oven mitt) 🎁:).I recommend this gadget👌. I am happy. 🙂 These go very quickly..
    @
    https://www.amazon.com/Diverter-Silicone-Pressure-Accessory-Electric/dp/B07CF85WVF

    Reply
  11. Becky Garmany Posted on August 7, 2018 at 2:47 pm

    Looks Great! Can't wait to try this. I have a question, in the video you didn't add water. In the recipe listed is 2 cups of water. Do we need to add the water? Also, love my Instant Pot!

    Reply
  12. Sophia Mendes Posted on November 1, 2018 at 9:56 pm

    We absolutely LOOOOOVE our Instant Pot.>>>ur2.pl/1046 We got it on Prime day and have used it every day since. Like most people, we fell into a rut of making the same meals over and over. The Instant Pot has opened up a whole new world for us. We are still discovering new recipes and having a lot of fun. If you are considering one of these, don't hesitate. I HIGHLY recommend it.

    Reply
  13. Curtis Mitchell Posted on December 26, 2018 at 6:03 pm

    Who would wife a woman who can’t cook? Beta.

    Reply
  14. Dani Morrow Posted on April 5, 2019 at 4:51 am

    dude is giving off some weird vibes

    Reply
  15. HashBandicoot Posted on June 26, 2019 at 1:20 pm

    What is the weight portion of one serving w/o rice?

    Reply
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