Step 1

Turn Instant Pot on "Sauté" setting and add the olive oil or melt the butter in the pot. Optional for additional beef caramelization: Add the beef and sauté until browned on all sides (if quicker method is desired, just add the beef in with the carrots & potatoes).

Step 2

Add onions and garlic. Sauté for 3-5 minutes or until tender and slightly browned.

Step 3

Add the carrots, potatoes, celery, beef broth, tomato sauce, soy sauce/Worcestershire, dried basil, sugar, salt and black pepper. Gently stir everything to combine well

Step 4

Close the lid, close the lid vent, and pressure cook on high pressure for 45 minutes. (These are the steps we did for our Instant Pot- Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 45 minutes.)

Step 5

After the cooking time is complete, press "Cancel" and carefully release the pressure.  Whisk together the cornstarch and water until smooth.

Step 6

Once pressure completely releases, open lid and add the corn starch/water mixture. Gently stir the beef stew and close the lid for about 5 minutes for the gravy to thicken. Once stew thickens, enjoy!

Step 7

Combine all ingredient except water & cornstarch in slow cooker (beef, olive oil, onion, garlic, carrots, potatoes, broth, tomato sauce, soy/Worcestershire sauce, herbs, sugar, salt, and pepper).

Step 8

Cover and cook the stew on low for 7 hours or about 4 hours on high.

Step 9

Whisk together the cornstarch and water until smooth. Stir into the beef stew, cover with the lid, and cook for about 5 minutes or until it slightly thickens the stew. Enjoy!