All right, guys. Here we are. I’ve got Carlene Mathews in the house.
Big smile. She’s got her big guns out.
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:
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…
Garlic. Okay, how about some balsamic vinegar?
a gluten-free soy sauce.
What do you, think? Onions next?
Do you have an Instant Pot?
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?
Are these yams or sweet potatoes?
– Yams. Yams. They’re 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?
Not too much?
– Not very much.
Growing up, how about growing up?
– Growing up, no we never–
We didn’t eat any beef.
– 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
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–
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.
All right, guys. Here we are. Carlene, what do you think?
– It smells good.
Should we crack it open and take a look?
There we go. A little steam. Let me take this for you.
Go ahead and stir that up.
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?
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?
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.
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…
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.
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,