Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Ingredients: 2 pounds stewing beef (trimmed and cubed); ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon pepper; 1 large onion (diced); 3 tablespoons olive oil; 3 cups beef broth; 1 cup red wine (or 1 more cup beef broth); ¼ cup tomato paste; 1 teaspoon fresh rosemary (chopped); 2 sprigs thyme; 3 cups baby potatoes (cubed); 4 large carrots (chopped); 2 ribs celery (chopped, about 1 cup); 3 tablespoons cornstarch; 3 tablespoons water; ¾ cup peas (defrosted)

4.8

(35)

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Prep Time: 15 minutes

Cook Time: 105 minutes

Total: 120 minutes

Servings: 8

Cost: $7.37 /serving

Author : Holly Nilsson

Instructions

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Step 1

Toss beef with garlic powder, salt and pepper.

Step 2

Turn a 6-quart Instant Pot to sauté and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef.

Step 3

Add broth, wine, tomato paste, rosemary, thyme, and vegetables except peas (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.

Step 4

Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.

Step 5

Remove lid and turn to sauté bringing broth to a boil.

Step 6

Create a slurry by combining cornstarch and water in a small bowl or cup.

Step 7

Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly.

Step 8

Stir in peas and serve.

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