Instant Pot Spicy Mexican Adobo Beef Stew - Better Than Bouillon Culinary Collection Adobo Base

I’ve been having such fun trying out Better Than Bouillon’s new “Culinary Collection” flavors. This spicy Mexican adobo beef stew is amazingly delicious and Steve really enjoyed having it for lunch almost everyday this week. I didn’t go all-in on the spiciness, but those jalapeños and the chipotles in adobo were very noticeable! You could increase the heat even more by using spicier chilies or adding some red pepper flakes. Of course, you can use mild bell peppers if you don’t want too much spice.
NOTE:
• Where to find the BTB adobo base? I admit I had to hunt around for it as my common stores (Publix, Winn-Dixie, Walmart, etc.) only have a couple of the Culinary Collection flavors available at this time. So far, the only store near me that sells the adobo is Sprouts Farmer’s Market (selling for about $6-$7). I’m including an Amazon link here for your information only, but I highly encourage you to shop around as they are much more expensive online ($12-$15). Let people know in the comments if you find it in another store near you for a decent price.
◦ Amazon Link: amzn.to/481CQiE
BTB’s Link to the Adobo (check here for some of their recipe ideas!):
www.betterthan...
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
Instant Pot Duo 6qt: amzn.to/43bDS9Q
Today’s Ingredients:
3 lbs beef chuck roast, cut into 2”-3” pieces and patted dry
¼ cup vegetable oil (any high heat, neutral oil: using grapeseed in the video)
salt and black pepper, to season to your tastes
1 large onion, chopped
6 large jalapeños, seeded and chopped (more or less to your liking)
3 celery ribs, chopped
6 cloves garlic, sliced
3 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1 cup dry red wine
2 TB tomato paste
2 TB chopped chipotles in adobo
1 TB Mexican adobo flavor base (Better-than-Bouillon Adobo in the video)
¼ cup lime juice
14.5 oz can diced tomatoes (fire-roasted!)
3 cups water
24 oz baby potatoes, washed and left whole
4 large carrots, ½”-1” slices/chunks
3 TB corn starch + 4 TB water - whisked together for a thickener, more or less to your liking
Optional Toppings: shredded cheese, cilantro, scallions, tortilla chips
Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Working in batches, brown the beef well on each side, seasoning with salt and black pepper as you go. Move the browned pieces to a holding tray/bowl as you continue with remaining batches. This is the longest active step in the recipe and should take 4-6 minutes per side to achieve a deep brown crust. Be patient as this step will create flavorful browning which will greatly improve the finished stew. [Note: Wait to season the beef until just before adding to the pot to avoid the salt drawing out moisture to the surface of the meat.]
2. Make sure you have at least 2 tablespoons of fat still in the pot (add some if needed) and add the onions, jalapeños, and celery. Cook until just softened, stirring once or twice. This step should take about 6-8 minutes.
3. Add the garlic, bay leaves, oregano, and thyme and cook, stirring constantly, for just another minute.
4. Add the red wine and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom to avoid a “BURN” warning later.
5. Add the tomato paste, chipotles in adobo, and adobo flavor base and stir just to dissolve the pastes.
6. Add the lime juice, diced tomatoes, and water and stir to combine.
7. Return the browned meats and any accumulated juices back into the pot and stir just to spread everything evenly. Then layer the potatoes first, and the carrots last on the top, spreading everything out evenly.
8. Lock and seal the lid and cook on high for 35 minutes followed by a natural pressure release (or at least 15 minutes).
9. Discard the bay leaves and taste the stew to check for seasoning. Add salt, pepper, or lime juice as needed.
10. To thicken the stew: Bring the pot back up to a bubble on saute (less or normal settings). Whisk the corn starch and water slurry together and stir into the bubbling stew. Stir until thickened, adding more slurry if needed until thickened to your liking. [Note: The gravy will thicken more as it sits and cools, especially overnight as leftovers.]
11. Serve with optional toppings and ENJOY!

[@IndianHemlock]

Omgosh , this looks so amazingly delicious!! You do a fantastic job on your cooking video !! And the close up shots at the end are beautiful !! Well done 👍🏼 😊

[@NosieBee]

Thanks, Hempster! I try. Really appreciate your feedback! 💖🐝

[@Heidishereandthere]

This looks so good! Thanks for sharing❤ hugs

[@NosieBee]

Haha! Thanks, Heidi!!! 💖🐝

[@sassy17]

It's an adobo kind of day huh? We were making pork belly adobo for dinner lol. Will try this this week! 😊

[@NosieBee]

Awwwww, man! I could really go for some pork belly right about now! Thanks, JEN! 💖🐝

[@Knards]

Looks delicious! My Korean wife would love this. She loves spicy! Ms Bee, I am going to dive into Bone Broth. Should I use the city water I have or buy some distilled or purified water?

[@NosieBee]

Hi, Mr. Wilson! I always use city water that's filtered through my fridge, but I suspect that you can use any water that tastes and smells good to you plain. We filter ours because we have lots of minerals, but maybe it's not a problem where you are? I've been to places where the water has an odor or something sulfuric or chloric going on that could make things weird. Might be a fun test to see if there's any taste/quality difference between waters in a bone broth. Interesting! Thanks so much for watching! 💖🐝

[@Knards]

@@NosieBee We have a ton of stuff in our water. Minerals and stuff. I think I will go with Distilled. Thanks!

[@Heidishereandthere]

#11👍 Watching😊❤