This hearty and flavorful beef stew is made using an Instant Pot, ensuring tender meat and perfectly cooked vegetables in a fraction of the time.
Preparation time
20min
Cooking time
35min
Ingredients
6 Servings
- 2 bay leaves
- 480 ml beef broth
- 680 grams beef chuck roast
- 1 teaspoon black pepper
- 4 carrots
- 2 celery stalks
- 30 grams flour
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 2 teaspoons salt
- 1 teaspoon thyme
- 60 grams tomato paste
- 30 ml Worcestershire sauce
- 4 yellow potatoes
Directions
Step 1
Set your Instant Pot to 'Saute' mode and heat the olive oil.
Step 2
Add the beef chunks and sear on all sides until browned. Remove and set aside.
Step 3
In the same pot, add the onions and garlic, saute until softened.
Step 4
Sprinkle in the flour and stir well until the flour is lightly browned.
Step 5
Pour in the beef broth, scraping the bottom of the pot to deglaze.
Step 6
Stir in the tomato paste, Worcestershire sauce, salt, pepper, thyme, and bay leaves.
Step 7
Add the seared beef back into the pot along with the potatoes, carrots, and celery.
Step 8
Close the lid, set the valve to 'Sealing,' and cook on high pressure for 35 minutes.
Step 9
Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 10
Open the lid, remove the bay leaves, and stir the stew. Adjust seasoning if necessary before serving.