Beef Stew - Instant Pot (Edit)

Yield

4

Ingredients

  • 2 to 3 pounds boneless beef chuck

  • 2 tablespoons vegetable oil

  • 1 yellow onion

  • 2 cloves garlic

  • 3 large carrots

  • 1 lb Yukon Gold potatoes

  • 2 ribs celery (optional)

  • 8 oz sliced mushrooms (optional)

  • 2 tablespoon tomato paste

  • 1 teaspoon dried thyme

  • 1/2 cup beef broth

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon cornstarch

  • 3/4 cup frozen peas

  • Fresh parsley/celery leaves, for garnish (optional)

Directions

  • Dice onion and celery, mince garlic, chop carrots, mushrooms and potatoes

  • Trim beef chuck and cut into 1 1/2-inch pieces

  • Season beef with salt and pepper

  • Set instant pot to sauté and add 1 tablespoon of oil

  • Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes

  • Remove beef and set aside. Add more oil and repeat with the other half of the beef

  • Sauté onions until softened

  • Add garlic and tomato paste

  • Deglaze with beef stock and Worcestershire sauce

  • Add mushrooms, celery, carrots, and potatoes

  • Add thyme

  • Cook on HIGH pressure for 15 minutes

  • Natural release pressure for 10 minutes

  • Make a slurry of cornstarch and water

  • Add slurry and simmer to thicken

  • Add frozen peas