Instant Pot Beef Stew
This filling and flavorful beef stew is made in the Instant Pot.
Servings: 6 servings
Calories: 718kcal
Ingredients
- 4 lb. chuck roast cut into chunks
- 2 tablespoon oil
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup celery chopped
- 1 onion diced
- 3 potatoes cubed
- 1 cup carrots sliced lengthwise
- 2 cloves garlic
- 1 teaspoon thyme
- 2 tablespoon Worchestershire sauce
- 4 cups beef broth
- 2 tablespoon tomato paste
Slurry
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Set Instant Pot to SAUTE and add in the 2 tablespoon of oil.
- Saute the chuck roast chunks until browned on all sides. Brown the meat in batches so that you don't overload the pot.
- Deglaze pot by scraping the inside for any beef bits that may have stuck during the saute.
- Add in the chopped veggies, followed by the seasonings.
- Add in the Worcestershire sauce, beef broth, and tomato paste.
- Close the lid on the Instant Pot and set to MANUAL for 35 minutes.
- Once the Instant Pot is done, allow to NR (Natural Release) for 10 minutes before removing the lid.
- In a small bowl, add together the 2 tablespoon of cornstarch and the 2 tablespoon of water to create a slurry.
- Add to the beef stew after the NR has been done and combine well. The sauce will thicken.
- Serve.
Notes
Add Salt and Pepper to taste when serving.
Nutrition
Serving: 1serving | Calories: 718kcal | Carbohydrates: 28g | Protein: 63g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1573mg | Potassium: 1785mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3784IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 8mg
