Beef Stew Instant Pot
Ingredients
- 2 1/2 pounds boneless beef chuck, trimmed and cut into 1-inch cubes, (you can also get beef stew meat)
- 2 tablespoons flour
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 pound red or yellow potatoes, peeled and quartered
- 4 carrots peeled, cut into 1-inch pieces
- 4 sprigs fresh thyme, (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 cup frozen peas
- 1 tablespoon chopped parsley
Instructions
- In a mixing bowl, toss the beef with the flour and season with salt and pepper to taste.
- Turn the Instant Pot to Saute and add 1 tablespoon of oil.
- When the oil starts to sizzle, add half of the beef and cook for 3-4 minutes on each side or until golden brown. Transfer the beef to a plate and add the remaining oil into the pot. Cook the remaining meat. Remove the beef from the pot.
- Add the onion and cook for about 2-3 minutes stirring constantly. Stir in the garlic and tomato paste and cook for about one minute.
- Pour in the beef broth and with a wooden spoon scrape the brown bits from the bottom of the pan. Press cancel to turn off the sauté function.
- Return the beef to the pot, add the Worcestershire sauce, potatoes, carrots, thyme and bay leaf. Stir to combine.
- Seal the Instant Pot and cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Open the lid.
- Turn the Instant Pot to sauté and stir in the peas. Simmer for 2 minutes. Remove the bay leaf.
- Season to taste and sprinkle with parsley, then serve.
Notes
- To thicken the stew, make a slurry by combining equal parts of cornstarch with water. Turn the Instant pot to sauté and slowly pour in the cornstarch mixture while stirring the stew. Allow the stew to simmer for a couple of minutes or until it thickens. Instead of a slurry, you can also mash some of the veggies and stir them into the broth.
- Cut the vegetables in larger pieces to prevent them from overcooking.
- This recipe can be stored in the refrigerator for 3 days and in the freezer for 2 months.
Nutrition
Calories: 504 kcal, Carbohydrates: 26 g, Protein: 41 g, Fat: 27 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 130 mg, Sodium: 518 mg, Potassium: 1338 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 7184 IU, Vitamin C: 24 mg, Calcium: 83 mg, Iron: 6 mg
