Instant Pot Beef Stew
Robust beef stew ready to serve with your favorite cornbread, fresh bread or cracker.
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 lbs beef chuck roast cut into 1 ½" x 1 ½" cubes
- 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
- 1 lb carrots peeled & cut into 1" long
- 3 cups unsalted or low sodium beef broth/stock
- 4 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 2 tbsp olive oil
- 2 tbsp water
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 large onion chopped
- 5 garlic cloves minced
- 4 dried bay leaves
Cornstarch Mixture
- 2 tbsp cornstarch
- 4 tbsp cold water
Instructions
- In a large bowl: place beef, salt, pepper and mix.
- Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.
- Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Then add carrots, potatoes, seared beef, Italian seasoning, beef broth, Worcestershire sauce and mix. Place bay leaves on top.
- Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure.Remove the lid. Discard the bay leaves.
- In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved.
- Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.