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Instant Pot Beef Stew
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Brief Description
Beef stew with carrots, onion, celery, and seasonings.
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Main Ingredient
beef stew meat
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Category: Beef
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
You can add any other cooked, leftover vegetables, rice, or potatoes before adding the cornstarch slurry. Leftover green beans and peas are especially delicious!
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Posted By: deniserf
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Posted On: Dec 07, 2019
Number of Servings:
Ingredients:
- 1 pounds - beef stew meat
- 1 tablespoons - to 2 Tbsp. olive oil
- 4 cups - beef stock
- 1/2 - white onion
- 2 stalks - celery
- 2 - large carrots
- 2 cloves - garlic minced
- 2 tablespoons - tomato paste
- 4 - to 6
- 1/4 cups - soy sauce
- - salt and pepper to taste
- 3 tablespoons - corn starch
- 3 tablespoons - cold water
- - cooked mashed potatoes optional, for serving with
Directions:
1. Turn instant pot to saute, and add oil. When oil is heated, add stew meat into pot in an even layer. Don’t stir, let meat sear for 5 minutes, and then brown on all sides, cooking about 5 more minutes. When browned, remove meat from pot and set aside.
2. While waiting for meat to sear, roughly chop celery, carrots, and onion. Pour a small amount of beef stock into the pot, to de glaze. Add chopped vegetables into de glazed pot with garlic, salt, and pepper. Cook vegetables for 5-7 minutes, until onions are slightly translucent.
3. Add tomato paste, Worcestershire sauce, and soy sauce to vegetable mixture. Add remaining beef broth, and stir in the meat.
4. Place lid on pot, making sure valve is set to “seal”, and cook on high pressure for 20 minutes. When cooking is finished, let pot naturally release for 5 minutes, then quick release, opening the lid once the steam is fully released.
5. In a small bowl, combine cornstarch and water, creating a slurry. Add slurry to the stew and stir until thickened. Serve over mashed potatoes, if desired.
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