Beef Stew Recipe for Instant Pot
Ingredients:
- 3-4 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1/2 inch cubes
- 1 1/2 cups chopped onion
- 4 cloves minced garlic
- 2 tablespoons tomato paste
- 3 cups low sodium beef broth
- 1 tablespoon beef flavor Better Than Bouillon
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 1/4 teaspoons salt
- 1 teaspoon black pepper
- 2 cups peeled and diced russet potatoes (1/2 inch cubes)
- 2 cups peeled and diced carrots
- 1 cup frozen peas
- 3 tablespoons cornstarch mixed with 1/4 cup cold water
- 2 tablespoons chopped parsley
Instructions:
- Prepare the Meat:
- Set a 6.5-quart Instant Pot to the sauté setting and heat 2 tablespoons of vegetable oil. Once hot, brown the beef in batches to avoid overcrowding, achieving a golden color on all sides. Transfer each batch to a plate after browning.
- Cook Onions and Garlic:
- Add the chopped onions and minced garlic to the pot, sautéing until they soften, about 3 minutes. Stir in the tomato paste and cook for another minute, stirring continuously.
- Deglaze and Season:
- Pour in the beef broth, stirring well to loosen any browned bits from the pot’s bottom. This prevents the burn alert from activating.
- Stir in the Better Than Bouillon, Worcestershire sauce, Italian seasoning, thyme, bay leaf, salt, and black pepper.
- Pressure Cook:
- Return the browned beef to the pot along with the diced potatoes and carrots. Close the lid, set the valve to sealing, and cook on manual high pressure for 35 minutes.
- Release Pressure and Thicken:
- After cooking, turn the valve to venting for a quick release. Once the steam has fully escaped, open the lid carefully.
- Remove the bay leaf, stir in the frozen peas, and the cornstarch mixture. Turn off the heat and let the stew sit for 3-4 minutes to thicken.
- Serve:
- Sprinkle with chopped parsley before serving.
Enjoy your hearty Instant Pot beef stew, perfect for a comforting meal!