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Instant Pot Beef Stew

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INGREDIENTS

2 ½ lb. boneless beef chuck roast trimmed and cut in bite-size 1-inch pieces

Kosher salt and fresh ground black pepper

2–3 tablespoons olive oil

1 large yellow onion diced

3 cloves garlic minced

2 tablespoons tomato paste

2 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 tablespoon chopped fresh thyme ( plus more for garnish)

4 medium carrots peel and cut into 1 ½ inch pieces

3 medium Yukon gold potatoes chunked

1 cup low sodium beef broth

1 ½ tablespoons cornstarch

1 ½ tablespoons cold water

DIRECTIONS

Season the beef cubes generously with salt and fresh ground black pepper.

Press the saute button on the instant pot.  Once the pot reaches temperature add just enough oil to coat the bottom of the pot.

Once the oil is real hot. Add the beef chunks and cook until seared and browned. Flip and cook until the other side is seared and browned. Work in batches removing the beef to a plate as it browns.

Add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.

If needed add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.

Add the cooked beef back to the pot along with the carrots, potatoes, and beef broth. Seal the instant pot and pressure cook on high pressure for about 24 minutes.  Let the instant pot naturally release pressure for just 10 minutes before pressing the quick release button and removing the lid.

See also  Homemade Beef Empanadas

Whisk together the cornstarch and cold water. Stir the cornstarch slurry into the instant pot and continue gently stirring for a couple of minutes or until thickened.  Season with kosher salt and fresh ground black pepper to taste.

NOTES

I like to use chuck roast for this recipe. I trim it up and cut it into bite-size pieces. You can also purchase pre-cut stew meat. It might be chuck roast or it might be a hodge podge of pieces and ends from different cuts. Read here on why stew meat may not be the best choice for your stew.

Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.

Don’t add the oil to the instant pot until the pot is hot. Don’t add the beef until the oil is hot.

When browning the beef work in batches and don’t crowd the instant pot.

If the beef and the vegetables are not tender when you finish cooking then simply lock the lid and cook for 3-4 more minutes followed by a quick release.

Only let the pot naturally release pressure for 10 minutes as going too long may cause the carrots and potatoes to be too soft.

Each instant pot cooks slightly different and you may know enough about yours to increase or decrease certain times

Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at a reduced power.

See also  BAKED MEATBALLS
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