Instant Pot Beef Stew
This family pleasing beef stew is ready in less than one hour! Your Instant Pot is the secret.
Servings: 6
Calories: 295kcal
Ingredients
- 1 lb cut up stew meat chuck, top round, shoulder
- 1/2 cup flour
- 2 tbsp butter
- 2 cups beef stock
- 4 large potatoes cut in 1-inch chunks
- 1 bag 14 oz frozen pearl onions (don’t defrost)
- 1 cup carrots cut in 1-inch chunks
- 3 turnips cut in 1-inch chunks
- 8 oz fresh mushrooms quartered
- 2 cloves garlic minced
- 1 sprig about 3-inches rosemary -OR- 1 tsp dried
- 3 sprigs fresh thyme -OR- 1 tsp dried
- 2 tsp salt
- 2 tbsp tomato paste
- 1 tbsp worcesteshire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1/2 cup peas
Instructions
- Place flour in a large bowl, add meat and toss to coat.
- Set Instant Pot on Saute (medium heat setting). Add the butter. When butter sizzles, place the meat in the pot to brown on all sides.
- Pour the stock in the pot and scrape up the browned bits at the bottom.
- Add the vegetables, onions, herbs, salt, garlic, tomato paste, worcestershire sauce, soy sauce & brown sugar. Stir well.
- Cover, seal and set on Meat/Stew, Reduce pressure naturally (takes about 15 min). For other branded pots, see the post above for guidelines.
- Stir in the peas (they will cook from residual heat)
- You can thicken by mixing 3 tbs cornstarch in 1/2 cup water—stir in and bring to a boil.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 30g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 1399mg | Potassium: 852mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3880IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 4mg