Over-the-Top Beef Stew

   Stop the presses!!! I prepared, reviewed and posted Annie’s beef stew before, telling you that I’ve learned things over the years to improve it, and I’ve discovered even MORE improvements that I feel is imperative I share . 

    In my original post I was all over using London Broil, too round roast to stew, and now I’ve discovered flank steak is even better!  You use the same tenderizing method of rubbing with bicarbonate of soda, and allowing ti sur, covered, in fridge for 15 minutes to 3 hours.

    Next change is rendering 2ounces of pancetta diced real small, before the beef. Brown the beef in the pancetta drippings, oh! And we!re using an InstaPot@, on the sauté setting. This method does work best to pre-cut the beef into stew-sized pieces, mainly because the flank steak did not fit whole in the InstaPot.