Description
Indulge in the comforting warmth of this Instant Pot Beef Stew, a perfect dish for family dinners or gatherings. With tender beef, hearty vegetables, and a rich broth, this meal brings satisfaction in every bowl. Ready in under 90 minutes, it’s an ideal choice for busy weeknights or cozy weekends. Pair it with crusty bread to soak up the savory flavors, ensuring everyone at the table leaves happy.
Ingredients
Scale
- 2 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups unsalted beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 carrots, cut into pieces
- 1½ pounds Yukon gold potatoes, cut into chunks
Instructions
- Cut the beef into 1½-inch cubes if not already done.
- Sauté half of the beef in olive oil until browned on both sides; remove and repeat with remaining beef.
- Sauté onion for a few minutes until soft, then add garlic and cook briefly.
- Deglaze the pot with broth while scraping up browned bits.
- Add remaining broth, tomato paste, Worcestershire sauce, and seasonings; stir well.
- Return beef to the pot along with any juices and layer carrots and potatoes on top.
- Seal lid and pressure cook on high for 35 minutes; allow for natural release before quick releasing remaining pressure.
- Remove bay leaf; thicken stew with cornstarch mixed with water while simmering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg