This instant pot beef stew is unbelievably mouthwatering. Tender beef chunks are pressure cooked with other delicious ingredients like peas, potatoes, carrots, and onions.
Ingredients :
2 pounds stewing beef trimmed and cubed
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black 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 fresh 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
Directions :
Toss beef with garlic powder, salt and pepper.
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 and set aside.
Add onions (and a bit more oil if needed) to the Instant Pot and cook 2-3 minutes or just until slightly softened.
Add beef, 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.
Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
Remove lid and turn to sauté bringing broth to a boil.
Create a slurry by combining cornstarch and water in a small bowl or cup.
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.
