Instant Pot Beef Stew
Ingredients
The meat
-
2
pounds
boneless chuck roast
The vegetables
-
1
large
yellow onion
-
2
cloves
garlic
-
1
pound
carrots
-
1
large
russet potato
-
1.5
cups
fresh or frozen peas
The broth and sauces
-
1
can
low-sodium beef broth (14.5-ounces)
-
1
tablespoon
Worcestershire sauce
-
1
can
no salt added tomato sauce (8 ounces)
The seasonings
-
1
bay leaf
-
1
teaspoon
dried thyme
-
2
tablespoons
cornstarch
-
2
tablespoons
water
The oil and seasoning
-
3
tablespoons
extra-virgin olive oil
-
2
teaspoons
kosher salt
-
½
teaspoon
ground black pepper
For serving
-
Fresh parsley or fresh rosemary (optional)
Instructions
- Cut the chuck roast into 1½-inch cubes.
- Turn the Instant Pot to sauté and add 1 tablespoon of olive oil.
- Brown half of the beef cubes, seasoning with salt and pepper, then transfer to a plate.
- Repeat with the remaining beef cubes.
- Sauté the onion until softened, then add garlic and cook until fragrant.
- Add beef broth and scrape the bottom of the pot to deglaze.
- Stir in carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef.
- Pour tomato sauce on top without stirring.
- Seal the Instant Pot and cook on high pressure for 35 minutes.
- Allow pressure to release naturally for 10 minutes, then vent remaining pressure.
- Remove and discard the bay leaf.
- Mix cornstarch and water to create a slurry, then stir into the stew to thicken.
- Add peas and stir to warm through before serving.
Nutrition Facts (estimated)
Servings
7 cups
Calories
489
Total fat
22g
Total carbohydrates
36g
Total protein
44g
Sodium
20mg
Cholesterol
117mg
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