Description
This Instant Pot Beef Stew is a hearty and comforting meal that is easy to make. Tender chunks of beef, potatoes, carrots, and peas simmered in a flavorful broth create a delicious stew perfect for any occasion.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Vegetables:
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 cup frozen peas
Seasoning:
- Salt and pepper to taste
Thickening (optional):
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Beef: Season beef cubes with salt and pepper. Sear beef in batches in Instant Pot on sauté mode until browned. Set aside.
- Sauté Onion and Garlic: Add olive oil to Instant Pot, sauté onion until softened, then add garlic and cook briefly.
- Cook the Stew: Return beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, herbs, vegetables. Pressure cook on high for 35 minutes.
- Thicken (Optional): For thicker stew, add cornstarch slurry and sauté until thickened.
- Finish: Stir in frozen peas, adjust seasoning, and serve hot after removing bay leaves.
Notes
- This stew tastes even better the next day as the flavors develop.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg
