Instant Pot Beef Stew
Directions
- 1Toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder in a large bowl and set aside.
- 2Turn the instant pot to saute mode and heat the olive oil.
- 3Add the onions and cook until softened, then add garlic and cook for 30 seconds.
- 4Stir in the tomato paste and cook for one minute.
- 5Pour in the wine, beef broth, and Worcestershire sauce, scraping any browned bits off the bottom of the pot.
- 6Add the beef to the pot, cover, and set the valve to seal.
- 7Cook on high pressure for 20 minutes, then let the pressure release naturally for 10 minutes before releasing any remaining pressure manually.
- 8Add the carrots and potatoes, cover, and set the valve to seal.
- 9Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before releasing any remaining pressure manually.
- 10If you would like a thicker stew, whisk together 1 tablespoon cornstarch and 1 tablespoon water, add to the stew, and use the saute function to cook for 2-3 minutes until thickened.
- 11Add the lemon juice, season with additional salt and pepper if needed, and sprinkle with fresh parsley.
Ingredients
- 3 pounds beef chuck roast, excess fat trimmed, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 Tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 Tablespoon olive oil
- 1 medium onion, thinly sliced
- 6 cloves garlic, minced
- 2 Tablespoons tomato paste
- 2 1/2 cups beef broth
- 1/2 cup dry red wine
- 2 Tablespoons Worcestershire sauce
- 1 12-oz. bag baby carrots
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon cornstarch (optional)
- 1 Tablespoon water (optional)
- for garnish fresh parsley, minced
