Spicy Beef Stew

Are you having a little trouble trying to figure out what you want to eat for dinner? Is it really cold outside and you want some nice warm food to warm you up? This spicy beef stew can be the perfect meal for you! This recipe isn't too hard to make and it isn't very long either. I can help guide you to making one really good meal!

1 1/2 lbs of beef stew meat

2 tablespoons of olive oil

2 tablespoons of flour

1 teaspoon of coarse salt

1 teaspoon of ground black pepper

1 tablespoon of tomato paste

2 tablespoons of red wine

1/2 onion and diced

2 medium carrots peeled and cut into bigger parts

3–4 medium gold potatoes cut into bigger parts (you don't need to peel

1 poblano pepper with the seeds removed and diced

1 jalapeno pepper with the seeds removed and minced

2 garlic cloves minced

1/2 cup medium salsa

14 ounce can roasted corn with all liquid drained

1 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of ground Mexican oregano

2 1/2 cups of chicken broth

Pinch ground of cayenne pepper

Fresh cilantro roughly chopped, and sliced jalapeño for garnish

When you are just getting started, the first thing you need to do is turn on the instant pot on saute. After you turn it on saute you add olive oil to it. Next you want to get your beef and pat it with a paper towel. Then you add beef, salt, pepper, flour and tomato paste into the instant pot. You stir all of those together in the pot. Let the beef cook until all sides of it are browned. This should only take 5 minutes for the beef to be browned.

Now you will need your red wine or grape juice and you're going to pour the wine into the pan and have it cook for 2 more minutes. You will need to stir and scrape any browned parts off the bottom of the instant pot.

This is the fun step of this meal! Add the rest of the ingredients that you have. DO NOT ADD THE FIRE ROASTED CORN! The following items will need to be added: 1 1/2 tablespoons of flour, 1/2 of an onion cut up into little bits, 2 medium sized carrots cut into bigger pieces, 3 Yukon gold potatoes cut into bigger pieces, 1 poblano pepper with the seeds removed and cut up, 1 jalapeno pepper with seeds removed and cut up, 2 garlic cloves minced, 1/2 cup of salsa, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of ground Mexican oregano, 2 1/2 cups of chicken broth, a pinch of cayenne pepper, a fresh cilantro roughly chopped and lastly a sliced jalapeno for garnish.

Turn the instant pot setting to beef/stew. You need to make sure the lid is on and turn the vent to sealing. This should take 35 minutes to cook.

When the 35 minutes are over, you can wait another 10 minutes for everything to cool down. The instant pot needs some time to cool down and it needs to let stuff release out.