Instant Pot Beef Stew

Try this tender beef stew made in the Instant Pot in less than an hour. An easy and comforting beef stew that makes you want to grab a hunk of crusty bread, dig in and wash it down with a great wine!

Ingredients

  • Fresh parsley leaves, for garnish (optional)  ·   
  • Herbies Italian Seasoning  ·  2 teaspoons 
  • frozen peas  ·  1 cup 
  • Worcestershire sauce  ·  2 tablespoons 
  • beef broth  ·  1/2 cup 
  • tomato paste  ·  1 teaspoon 
  • medium Yukon Gold potatoes  ·  3 
  • medium carrots (about 12 ounces total)  ·  3 
  • vegetable oil  ·  2 tablespoons 
  • kosher salt  ·  2 teaspoons 
  • cloves garlic  ·  2 
  • boneless beef chuck  ·  2 pounds 
  • medium yellow onion  ·  1 
  • Herbies Pepper Black Asta  ·  1/2 teaspoon 
  • For the Slurry  ·   
  • cornstarch  ·  1 tablespoon 
  • water  ·  1 tablespoon 

Instructions

Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim the beef chuck and cut into 1 1/2-inch pieces. Season and sear the beef. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Heat the vegetable oil in an Instant Pot on the Sauté setting until shimmering.

Add the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes.

Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes.

Meanwhile, cut the vegetables. Peel 3 medium carrots and cut on a diagonal into 1 inch pieces. Quarter the medium Yukon Gold potatoes (you want about 1 inch chunks).

Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute.

Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.

Add the carrots and potatoes with the seared beef and stir to combine.

Lock the lid on and check that the valve is set to seal. Set to cook for 30 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.

Natural release pressure for 10 minutes and make the cornstarch slurry.

When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

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