Black Pepper Beef Stew – Tiffy Cooks

If you are looking for an EASY weeknight Instant Pot recipe, you need to try my Black Pepper Beef Stew.

Super TENDER and delicious Black Pepper Beef Stew is one of my favorite easy weeknight recipes.

The beef is cooked till fork-tender, and the potato and carrots soak up all the delicious gravy.

Make extra rice and thank me later! 

Black Pepper Beef Stew is hands down one of my favorite recipes.

The gravy is inspired by my Taiwanese night market black pepper sauce that is tangy, peppery, savory, and delicious.

The two secret ingredients that make the gravy special are ketchup and Worcestershire sauce.

Ketchup provides a subtle sweetness, while the Worcestershire sauce gives body and tanginess to the gravy.

Depending on your spice tolerance, adjust the amount of black pepper added. 

I am using an instant pot to save time to make Black Pepper Beef Stew.

I prefer to sauce and brown the beef on the stove in a pan to speed up the process, but if you want a one-pot dinner, you can also use the saute function in the instant pot.

If you don’t have an instant pot, don’t worry, you can also prepare everything on the stove.

Add an extra 1.5 cup of beef stock and bring it to a simmer. Once the stew is simmering, turn the heat down to medium-low, put the lid on, and let it cook for 1.5 hours.

Make sure to stir occasionally to prevent it from sticking to the bottom. 

Beef Finger meat is my faovirte affordable and tender cut of beef I love using when making Black Pepper Beef Stew.

It is a popular cut of meat used for stews in Taiwan because it is super tender and flavourful.

You can get beef finger meat at most butcher shops and Asian grocery stores.

If you can’t find beef finger meat, you can substitute it with beef chuck or oxtail.

The cooking time in an instant pot will be increased to 45 minutes. 

Do you want more INSTANT POT recipes? Here are some of my go-to recipes that you will LOVE! 

Ingredients 

• 2 lb of Beef Finger Meat 
• 1 medium onion, peeled and sliced 
• 3 medium carrots, peeled and cut into bite-size pieces 
• 1 lb baby potatoes, halved
• Three stalks of Celery, cut into bite-size pieces 
• 3.5 tbsp of Oyster Sauce or Vegetarian Oyster Sauce 
• 2 tbsp of Black Pepper 
• 2.5 tbsp of Ketchup 
• 2 tbsp of Worcestershire Sauce 
• 1.5 tsp of Sugar 
• 3 Bay Leaf 
• 2.5 tbsp Garlic, minced 
• 4 cups of Beef Stock 
• Kosher salt
• Freshly ground black pepper

SHOP THE INGREDIENTS & TOOLS 

1. Cut beef finger meat into bite-size pieces and season with black pepper and salt. 
2. Brown the beef for 2-3 minutes and add the meat into the instant pot. 
3. Next, using the same pan, saute onion and celery for 3-4 minutes, and add it to the instant pot. 
4. Add carrots and potatoes to the instant pot and mix everything.
5. Season with 3.5 tbsp of oyster sauce, 2 tbsp of black pepper, 2.5 tbsp of ketchup, 2 tbsp of Worcestershire sauce, 1.5 tsp of sugar, three bay leaves, 2.5 tbsp of minced garlic, and 4 cups of beef stock. 
6. Put the lid on, pressure cook for 30 minutes, and naturally release.