Description
A comforting and hearty dish perfect for chilly days, this Instant Pot Beef Stew features tender beef and delicious veggies with deep, rich flavors.
Ingredients
- 2 pounds chuck roast (cut into 1½ to 2 inch chunks)
- 1 large yellow onion (cut into 1 inch pieces)
- 3 stalks celery (cut into 1 inch pieces)
- 3 large carrots (peeled and cut at a diagonal into 1 inch pieces)
- 2 tablespoons garlic (minced)
- 2 tablespoons tomato paste
- 1½ pounds baby gold potatoes (washed and cut in half)
- 6 ounces mushrooms (cut in half or quartered)
- 3 cups unsalted beef stock
- 3 dry bay leaves
- 3 teaspoons kosher salt (or to taste)
- ½ teaspoons cracked black pepper (or to taste)
- 3½ tablespoons cornstarch (mixed with water to make a slurry)
- 1 cup frozen peas (optional)
- Parsley (finely chopped for garnish, optional)
- Oil (as needed for cooking)
Instructions
- With the lid off, select the ‘Saute’ option and add oil to coat the bottom. Sear the chuck roast pieces until brown, about 1 minute per side, in batches if necessary. Remove the beef and set aside.
- Add onion, celery, and carrots to the pot and sauté until the onion becomes translucent. Add garlic and sauté until fragrant, about 30 seconds. Stir in the tomato paste.
- Return the roast to the pot along with the potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Mix everything together.
- Lock the lid, turn the pressure release knob to ‘Sealing’, and select ‘Pressure Cook’ for 30 minutes. After cooking, naturally release pressure for 15 minutes before venting any remaining steam and opening the lid.
- Stir in peas and select ‘Saute’ again to simmer.
- Make a cornstarch slurry with water and slowly pour it into the simmering stew while stirring. Let it thicken slightly while stirring occasionally.
- Serve hot, garnished with parsley if desired.
Notes
For a thicker stew, allow it to simmer longer after adding the cornstarch slurry. Adjust seasoning to taste.