Ingredients
Scale
- 2 lbs beef stew meat (chuck roast cut into 1-inch chunks)
- 1 lb baby gold potatoes, halved
- 3 large carrots, sliced into thick rounds
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 1 cup frozen peas (optional, for a pop of color)
Instructions
- Turn your Instant Pot to the “Sauté” setting and add the olive oil. Once the display reads “Hot,” add the beef chunks in a single layer. Season the meat generously with salt and pepper. Sear the beef for 3 to 4 minutes until browned on all sides. Remove the beef and set it aside on a plate. Add the diced onion to the pot and sauté for 2 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in about half a cup of the beef broth and use a wooden spoon to scrape the brown bits (fond) off the bottom of the pot. This step is crucial to prevent the “Burn” notice and adds incredible flavor. Add the browned beef back into the pot along with the potatoes, carrots, remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Close the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high for 20 minutes. Once the timer beeps, allow the pressure to release naturally for 10 minutes before turning the valve to “Venting” for a quick release.
- Open the lid carefully and remove the bay leaves. Turn the Instant Pot back to the “Sauté” setting. Stir in the cornstarch slurry and the frozen peas. Let the stew simmer for 2 to 3 minutes until the sauce thickens into a rich gravy. Taste and add more salt or pepper if needed. Ladle the hot stew into deep bowls and serve immediately. This dish pairs perfectly with crusty bread or a simple side salad.
- Cook Time: 30 minutes