instant pot beef stew

Ingredients

• 1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1 cup Dry Red Wine (optional)
• 1 tbsp Tomato Paste
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1 lb Yukon Gold Potatoes, peeled and cubed
• 1 cup Carrots, peeled and chopped
• 1 cup Frozen Peas
• 1 tbsp Worcestershire Sauce
• Salt and Pepper to taste

Instructions

1. Step 1: Sear the Beef: Place beef cubes in the Instant Pot. Add olive oil. Sauté on Sauté mode for 3-4 minutes, until browned on all sides.
2. Step 2: Add Aromatics: Add chopped onion and minced garlic. Sauté for 2-3 minutes, until softened.
3. Step 3: Deglaze and Add Liquid: Pour in beef broth and red wine (if using). Scrape the bottom of the pot to release any browned bits.
4. Step 4: Add Seasonings: Stir in tomato paste, thyme, and rosemary. Season with salt and pepper.
5. Step 5: Pressure Cook: Secure the lid and set the Instant Pot to High Pressure for 18 minutes.
6. Step 6: Add Vegetables: Add cubed potatoes and carrots. Stir in Worcestershire sauce.
7. Step 7: Quick Release: After 18 minutes, perform a Quick Pressure Release to release any remaining pressure.
8. Step 8: Finish: Stir in frozen peas. Let it sit for 5 minutes before serving.

Notes

• For a richer stew, sear the beef for longer, browning it well.
• Using bone-in beef chuck will add more flavor to the stew.
• To thicken the stew, you can remove a cup of broth and whisk in a tablespoon of cornstarch before returning it to the pot and simmering for a few minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with crusty bread for soaking up the delicious broth.