Ich koche diesen Eintopf an Tagen mit grauem Himmel und kalten Fingern. Wir schneiden das Fleisch, wir bräunen es, wir hören das leise Singen vom Drucktopf. Der Duft macht mich weich, wie ein Schal nach einem Spaziergang im Regen. Eintopf Rezepte Fleisch gehört hier ganz oben auf meiner Wohlfühl Liste. Ich nenne es mein Feierabend Rettungsboot, denn alles landet im Topf und ruht dann. Ich habe es nach einem langen Arbeitstag gelernt, als ich nur noch Wärme wollte und ein Teller, der satt macht. Wer neugierig ist, findet darin Ideen für Instant Nudeln Rezept, Fleisch Rezepte und sogar Eintopf Rezepte, die sich leicht anpassen lassen. Kuchen Einfach Und Schnell passt danach gut, aber erst mal schöpfen wir aus dem Topf. Die Sauce trägt Tomatenmark und Rinderbrühe. Kartoffeln geben Biss, Karotten bringen Süße, Sellerie hält alles zusammen. Ein Spritzer Worcestershire zaubert Tiefe. Wenn Gäste kommen, erzähle ich gern von meinem ersten Pulled Beef Rezept, das hier Pate stand. Rezepte Mit Fleisch fühlen sich oft schwer an, doch dieser Teller bleibt klar, ehrlich und sehr gemütlich.
Table of Contents
- 1 Key Takeaways
- 2 Easy Instant Pot Rindereintopf Recipe
- 3 Ingredients for Instant Pot Rindereintopf
- 4 How to Make Instant Pot Rindereintopf
- 5 Tips for Making Instant Pot Rindereintopf
- 6 Making Instant Pot Rindereintopf Ahead of Time
- 7 Storing Leftover Instant Pot Rindereintopf
- 8 Try these Eintopf next
- 9 Instant Pot Rindereintopf
- 10 Nutrition
1 Key Takeaways
I cook for comfort and for calm. This beef stew loves a busy weeknight and a lazy Sunday. The Instant Pot handles the heavy lifting, we handle the tasting. The method keeps the meat tender and the veggies bright. The broth tastes rich without feeling heavy. I tested this batch at Emilia Rezepte which you can visit at https://www.emiliarezepte.com and I wrote down everything that helped. You get a clear path, simple steps, and room to riff. Eintopf Rezepte Fleisch sits at the heart of this bowl and guides our choices from cut to spice.
We brown the beef, we lift the browned bits with stock, we set the timer and breathe. I like how the steam greets me when I open the lid. It smells like cold evenings turning warm. The stew hugs potatoes and carrots, then a little Worcestershire adds depth. I keep the salt patient and the pepper fresh. Your kitchen will feel ready for guests or a quiet movie night.
Leftovers reheat like a charm and may even taste better on day two. The texture stays friendly when you cut the veggies in even chunks. The recipe scales up without stress which makes it smart for a crowd. The Instant Pot reduces time without cutting flavor. You get a steady plan and a forgiving dish which suits new cooks and old pros.
2 Easy Instant Pot Rindereintopf Recipe
Eintopf Rezepte Fleisch brings me back to winters where soup bowls fogged the windows and mittens hung on chairs. Eintopf Rezepte Fleisch also reminds me that simple steps can produce big flavor. I use one pot, a little patience, and the scent of onions and garlic that tells everyone dinner is close. The Instant Pot hums, the house relaxes, and I sneak a spoon of broth to check the salt. You will taste beef that feels tender, not mushy. You will taste carrot sweetness and potato comfort. You will see a glossy surface that invites bread for dipping.
On hectic nights I want dinner that behaves. This recipe behaves. We brown in batches for better crust. We let the pot warm well before the oil. We keep each step short which keeps cleanup light. If you love Instant Pot stew, this one sits in that sweet spot where timing stays friendly and flavor lands deep. I write with a grin here, since my kid called it gravy soup which made me laugh and then reach for another ladle.
I publish this on Emilia Rezepte with all notes tested in my own small kitchen. That link again lives here https://www.emiliarezepte.com so you can find more cozy bowls and calm recipes. This stew fits weeknight cooking and weekend gatherings. It works with chuck, it works with shoulder, and it holds up to a gentle reheat. For folks who search hearty meat stew recipes, this bowl checks the boxes and gives you room to add peas or mushrooms without fuss.
3 Ingredients for Instant Pot Rindereintopf
Beef chuck I pick well marbled chunks for tender bites and steady flavor. The fat melts into the broth and leaves the meat soft. If you wonder about the best cut of beef for Instant Pot stew, chuck wins most days and does not break the bank.
Olive oil A small slick helps browning and carries aroma. Use a neutral oil if that is what you have. The key is heat that stays hot so the meat sears fast and does not steam.
Onion and garlic These two start the party. They soften, they sweeten, they set the base. I chop them small so they melt into the broth and do not hog attention.
Tomato paste A spoon or two adds body and a gentle tang. I toast it for a minute so the flavor turns deep and the color glows.
Worcestershire Just a splash brings savory notes. It keeps the broth lively and makes people guess the secret. That small hit wakes up the whole pot.
Beef stock Warm stock lifts the browned bits and forms the core of the stew. I keep some extra if I want a looser bowl. If you prefer low sodium, adjust the salt later.
Potatoes Starchy cubes add comfort and soak up flavor. Cut them the same size so they cook together. I reach for gold potatoes since they hold shape.
Carrots Sweet rounds balance the beef. They give color and a gentle bite. I peel if the skins look tough, otherwise I just scrub and slice.
Celery Thin slices add lift and a clean note. They soften into the stew and support the broth without shouting.
Thyme and bay Dry thyme and a couple of bay leaves keep the aroma steady and warm. They play well with beef and make the kitchen smell like dinner time.
Salt and black pepper Season to taste near the end so the stew does not turn too salty as it reduces. Fresh pepper makes the finish bright.
Cornstarch and water This quick slurry helps when you want a thicker broth. Stir it in at the finish and let the pot bubble for a minute. For one pot beef dinners, thickness matters and this trick keeps it simple.
4 How to Make Instant Pot Rindereintopf
Step one brown the beef Pat the beef dry, heat the pot on sauté, add oil, and sear in batches. Brown all sides, then move the pieces to a plate. This step sets deep flavor and builds the base for Eintopf Rezepte Fleisch goals.
Step two soften the aromatics Add onion and garlic. Stir and scrape the fond with a splash of stock. Cook until the onions look translucent and the garlic smells sweet.
Step three toast tomato paste Stir in the paste and cook for about a minute. The color turns brick red and the taste rounds out. Add Worcestershire and the rest of the stock.
Step four load the veggies Return the beef to the pot. Add potatoes, carrots, celery, thyme, bay, salt, and pepper. Give it a gentle stir so the liquid reaches the top.
Step five pressure cook Lock the lid and set high pressure for thirty five minutes. Let the pressure drop naturally for ten minutes. Vent any remaining steam and open the lid.
Step six adjust and thicken Taste and add salt if needed. For a thicker broth, stir in the cornstarch slurry and simmer on sauté for a couple of minutes. For Instant Pot stew lovers, this gives that cozy spoon cling.
5 Tips for Making Instant Pot Rindereintopf
Dry the beef before searing and keep the pot hot. Crowding cools the surface and steals color. Work in batches and give each piece space. That crust carries flavor into the broth and makes the stew taste slow cooked.
Cut the vegetables in even sizes so they cook in the same window. Gold potatoes hold shape, carrots bring sweetness, celery brings freshness. If you crave mushrooms, add them after pressure cooking and simmer a few minutes. That keeps them tender and not soggy.
Season with restraint at the start then finish with confidence. A small splash of Worcestershire wakes up the bowl. For those exploring comforting meat stew ideas, this approach keeps the flavor balanced and friendly to kids and guests.
6 Making Instant Pot Rindereintopf Ahead of Time
This stew rests well and often improves on day two. I cool it fast, store it shallow, and reheat gently. The flavors settle, the broth thickens a touch, and dinner feels done before the clock hits six. If serving guests, make the stew the day before and focus on a salad and bread when they arrive.
For make ahead beef stew for crowds, keep the potatoes just firm. They hold shape after reheating and feel pleasant on the fork. Add a splash of stock when you reheat to keep the texture loose and spoon friendly. Keep chopped parsley ready for a fresh finish at the table.
I like to label the container with the date and a quick note about any tweaks I tried. Feedback guides the next pot and keeps the routine fun. Eintopf Rezepte Fleisch belongs here as a tag in my notes so I can find the method fast when winter returns and the house needs a warm bowl.
7 Storing Leftover Instant Pot Rindereintopf
Cool leftovers to room temp then move them into airtight boxes. Store in the fridge for three to four days. For longer storage, freeze flat in freezer bags then stack to save space. Thaw in the fridge and reheat on the stove until hot and steamy.
If the stew thickens more than you like, stir in stock or water during reheat. Taste and add a pinch of salt to bring it back to life. I sometimes add a squeeze of lemon to brighten the broth. That tiny lift wakes the meat and veggies right up.
For folks searching for Instant Pot pressure cooker tips, label portions in single meal sizes. This helps late lunches and quick solo dinners. For Eintopf Rezepte Fleisch fans, small bowls make smart desk meals that heat fast and comfort well.
8 Try these Eintopf next
[yarpp]9 Instant Pot Rindereintopf
Instant Pot Rindereintopf Eintopf Rezepte Fleisch
Zutaten
Für den Eintopf
- 800 g Rinderschulter in Würfeln
- 1 EL Olivenöl
- 1 Zwiebel gewürfelt
- 3 Knoblauchzehen fein gehackt
- 2 EL Tomatenmark
- 1 EL Worcestershire Sauce
- 750 ml Rinderbrühe
- 4 Karotten in Stücken
- 600 g Kartoffeln in Stücken
- 3 Stangen Sellerie in Scheiben
- 1 TL getrockneter Thymian
- 2 Lorbeerblätter
- Salz
- Schwarzer Pfeffer
Zum Andicken optional
- 2 EL Maisstärke
- 3 EL kaltes Wasser
- Frische Petersilie gehackt zum Servieren
Anleitung
- Instant Pot auf Anbraten stellen. Öl erhitzen. Fleisch in zwei Runden bräunen. Herausnehmen.
- Zwiebel und Knoblauch in den Topf geben und rühren. Tomatenmark kurz rösten.
- Fleisch zurücklegen. Worcestershire und Brühe zugießen. Mit Thymian, Lorbeer, Salz und Pfeffer würzen. Gut rühren und Reste vom Boden lösen.
- Kartoffeln, Karotten und Sellerie hinzufügen. Deckel schließen. Hoher Druck 35 Minuten.
- Druck natürlich 10 Minuten abfallen lassen. Restdruck vorsichtig lösen und Deckel öffnen.
- Für eine dickere Sauce Stärke mit Wasser glattrühren und in den heißen Eintopf rühren. Ein paar Minuten köcheln lassen.
- Lorbeer entfernen. Mit Petersilie bestreuen und abschmecken. Heiß servieren.
10 Nutrition
Serving size one hearty bowl. Estimated values per serving Calories about four hundred eighty. Protein about thirty four grams. Carbs about forty five grams. Fiber about six grams. Fat about eighteen grams. Saturated fat about six grams. Sodium about seven hundred eighty milligrams. Numbers vary with stock brand and salt level and with the cut of beef you choose. If you track macros, weigh your cooked portion and log what you add. For those who ask how to thicken beef stew without flour, the cornstarch slurry keeps gluten out and gives body without clouding the broth.
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