Instant Pot Beef Stew
This beef stew is the epitome of comfort food for those cold fall and winter days. Typically a stew like this takes all day to tenderize the beef and meld the flavors together, but with an Instant Pot, you can now have this soul-warming stew in an hour or less!
Servings 8 people
Ingredients
- 2-3 lbs Beef Stew Meat
- 4-5 Red Potatoes cubed, skin on
- 1 Red Onion chopped
- 4 Carrots chopped
- 4 Celery
- 1 tbsp Garlic minced
- 2 tbsp Butter
- 1/2 cup Red Wine can use beef broth if you don't want to use wine
- 4 tbsp Tomato Paste
- 2 cups Beef Broth
- salt & pepper to taste
- 2 tbsp cornstarch
Instructions
- Turn instant pot on to Saute mode, melt butter in the pot.
- Add 1/2 the meat (do not crowd pot) and sear all sides of beef, remove & set to the side. Sear the remaining half of the beef, remove & set to the side.
- Add Onions, Carrots & Celery. Saute 3 min. Add Red Wine and deglaze the pan by scraping the bottom with wooden spoon.
- Add garlic and saute another couple of minutes. Then add the tomato paste & stir. Add the Beef Broth and turn the Instant pot off. Make sure to scrap the bottom of the pot and get all stuck on particles.
- Add the beef stew meat back in and add the red potatoes. Stir.
- Put Instant Pot lid on and seal. Set for HIGH Pressure and for 35 minutes. When cooking is complete, do a manual release on the pressure and turn to low Saute mode.
- Add 2 drops of Thyme and 2 drops of Oregano Vitality Essential Oils. Stir. Mix cornstarch with a couple tablespoons of the beef stew liquid. Add to pot and stir well. Allow stew to thicken.
- Serve in a bowl or my favorite a sourdough bread bowl.