Fall in Love with this 30-Minute Beef Satay Stew!
Forget everything you thought you knew about long, slow-simmering stews! This Instant Pot Beef Satay Stew delivers all the deep, comforting flavor of a classic stew in a fraction of the time. We’re talking incredibly tender beef bathed in a rich, savory, and slightly spicy peanut-coconut sauce that is absolutely irresistible. The aromatics of ginger, cumin, and chili paste come together to create a Southeast Asian-inspired masterpiece that’s perfect for a busy weeknight. Get ready to make this your new go-to comfort food!
Ingredients
• 1 lb (450g) cubed stewing beef
• 3 medium carrots, chopped
• 3 medium onions, chopped
• 7 oz (200g) creamy peanut butter
• 6 oz (170g) full-fat coconut cream
• 2 tbsp (30ml) fresh lemon juice
• 2 tbsp (30g) freshly grated ginger
• 1 tbsp (15g) chili paste (like Sambal Oelek)
• 1 tbsp (15g) ground cumin
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add a tablespoon of oil and, working in batches, brown the stewing beef on all sides. Remove the beef and set it aside.
3. Add the chopped onions and carrots to the pot, sautéing for 3-4 minutes until they begin to soften. Add the grated ginger and cook for one more minute until fragrant.
4. Turn off the ‘Sauté’ function. Pour in the coconut cream and add the peanut butter, stirring until the peanut butter melts and a smooth sauce forms. Stir in the lemon juice, chili paste, and cumin.
5. Return the browned beef to the pot. Stir everything together until the beef and vegetables are fully coated in the satay sauce. Season generously with salt and pepper.
6. Secure the lid, ensure the steam valve is set to ‘Sealing’, and cook on the ‘Stew/Meat’ setting for 20 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining steam. Stir the stew well and serve immediately.
Nutritional Information
• Per Serving (Calories 380 | Total Fats 30g | Net Carbs: 6g | Protein 27g | Fiber: 1g)
Pro Tips
• Don’t skip browning the beef! This step is crucial for developing a deep, savory flavor base for the entire stew.
• If the sauce is too thick after cooking, stir in a splash of beef broth or hot water until it reaches your desired consistency.
• Brighten the finished dish by garnishing with fresh cilantro, chopped roasted peanuts, and a final squeeze of fresh lime juice before serving.
• For a creamier texture, use smooth peanut butter. For more texture, chunky peanut butter works wonderfully.
FAQ
Q: Can I make this beef satay stew without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Brown the beef and sauté the vegetables in a large pot or Dutch oven. Add the remaining ingredients, bring to a simmer, then cover and cook on low for 1.5 to 2 hours, or until the beef is tender.
Q: What can I serve with this beef stew
A: This stew pairs wonderfully with steamed jasmine rice, rice noodles, or quinoa to soak up the delicious satay sauce. For a low-carb option, serve it with cauliflower rice or steamed green beans.
Q: How can I adjust the spice level of this stew
A: The spice comes from the chili paste, like Sambal Oelek. To make it milder, simply reduce the amount of chili paste or omit it entirely. For more heat, feel free to add extra to suit your taste.
Q: Is it necessary to brown the beef first
A: Yes, we highly recommend it. Browning the beef before pressure cooking is a crucial step that creates a deep, savory flavor through the Maillard reaction, which significantly enhances the overall taste of the stew.
