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Make Instant Pot stew for supper around evening time. This Original Tommy’s stew formula has no beans or tomatoes. Accordingly, it’s thick and good – the ideal bean stew for franks!

Right now Pot bean stew is a top pick of Dave’s, as he experienced childhood in the LA region where Original Tommy’s Hamburgers began. Los Angeles locals have been gobbling this up for quite a long time and in the event that you lived there and moved away, this is one of those dinners you’d miss.

Thomas James “Tommy” Koulax opened the main area in 1946, at the intersection of Beverly and Rampart streets, and it developed from that point.

Known as the best spot to go for a bean stew canine or burger toward the end a late evening of merriments, it is likewise an extraordinary lunch spot.

Coming from San Francisco I had never known about it until I was taken to one café in San Diego. I needed to have everything, as well, as educated; a burger with stew and a stew cheddar canine with pickles.

I make an incredible Tex Mex Chili con Carne that is stout and scrumptious, however it’s a direct inverse of this stew formula.


Tommy’s stew sauce, as it’s known, is a smooth, thick stew formula, no beans or tomatoes. I think this copycat formula comes pretty darn near the first. Besides, it’s made in an Instant Pot for a fast feast in a matter of seconds.


  • 4 garlic cloves
  • 2 jalapeños
  • 1 carrot
  • 1 medium onion
  • 3 cups water
  • 1 lb ground beef (See Note 1)
  • 3 tbsp chili powder
  • 2 tbsp Chimayo chili powder (See Note 2)
  • 1 tbsp Ancho chili powder
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 3 tsp salt
  • 2 tsp brown sugar
  • 1 tsp Mexican oregano
  • 1 tsp black pepper
  • 2/3 cup flour
  • 1/3 cup Masa Harina
  • 2 cups water
  • 1 tbsp cider apple vinegar (or white vinegar)


  1. Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
  2. To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
  3. Close lid and vent. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
  4. In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
  5. Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.
  6. Slow Cooker Method
  7. Follow Steps 1 and 2 above. Add ingredients to a slow cooker EXCEPT the flour, masa harina, 2 cups of water and vinegar. Cook 8 hours on low or 4 hours on high in the slow cooker.
  8. In a small bowl whisk together the flour, masa harina and remaining 2 cups of water. Pour this in the chili mixture in last 30 minutes of cooking, stir to mix thoroughly and cover. This will thicken and sputter. Stir in the vinegar and let rest 5 minutes before serving.


  • I get a 80/20 ground beef, If you can find it at your market, or ask the butcher, use a “chili grind” ground beef, it’s finer consistency than regular ground beef and perfect for this.
  • Feel free to substitute Chimayo chile powder with any New Mexico red chile powder if you can’t find it. I order online.
  • By adding the ground beef to the liquid and NOT browning it allows it to break down easier and the result is a smooth chili.


Calories: 257kcal | Carbohydrates: 23g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 1025mg | Potassium: 393mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3660IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 4.3mg

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