Amazing Beef Stew Prepared in Instant Pot

Ingredients

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Meat

• 2½ to 2¾ pounds beef chuck roast, cut into 1–2 inch cubes

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Vegetables

• 1 pound baby gold potatoes, halved or quartered if large
• 2 cups carrots, thinly sliced (3–4 large carrots)
• 1¾ cups celery, thinly sliced (4–5 stalks)
• 1 cup frozen peas
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

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Aromatics

• 1 cup yellow onion, diced (about 1 small onion)
• 2 teaspoons minced garlic (about 2 cloves)

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Liquids

• 4 cups beef stock or broth, divided (see note 2)
• 1 tablespoon Worcestershire sauce

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Seasonings & Herbs

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 beef bouillon cube (see note 2)
• ½ teaspoon paprika
• 1 teaspoon dried parsley
• 4 sprigs fresh thyme or ½ teaspoon dried thyme
• 2 bay leaves

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Fats

• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter

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Thickener

• ⅓ cup all-purpose flour
• 2 tablespoons tomato paste

Instructions

1. Start by pouring 1 cup of beef stock into the Instant Pot. Add in the sliced carrots, celery, fire-roasted diced tomatoes, halved potatoes, and tomato paste.
2. Cut the chuck roast into 1–2-inch cubes, trimming away any tough fat or gristle. Season the beef cubes generously with salt and pepper (about 1 teaspoon of each).
3. Heat a large cast-iron skillet over high heat (see note 1). Add 1 tablespoon of olive oil. Once the pan is hot and shimmering, add the beef cubes—be sure they sizzle immediately. Sear the meat for 2 minutes on each side, leaving it undisturbed to get a good sear. Use tongs to flip the pieces after about 2 minutes. Work in 2–3 batches to avoid crowding the pan. Once seared, transfer the beef to the Instant Pot with a slotted spoon. If needed, add another tablespoon of oil to the pan before searing the next batch.
4. Do not wash the skillet. Let it cool slightly before adding the remaining tablespoon of olive oil. Reduce the heat to medium-low and add the diced onions. Sauté for 3–4 minutes, scraping up any flavorful browned bits from the bottom of the pan as you stir. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the butter and let it melt, reducing the heat to low if things get too hot. Stir in the flour and whisk constantly, cooking for 1 minute to eliminate the raw flour taste.
5. Gradually pour in 1 cup of beef stock, whisking the entire time. Let this simmer over low heat until a thick paste forms, about 1–3 minutes. Be sure to scrape up any remaining bits from the pan. Slowly add the remaining 1 ½ cups of beef stock, bringing it to a simmer and whisking until the sauce thickens and becomes smooth—this should take another 2–4 minutes. (Optional: If you prefer, you can swap some of the beef stock with red wine—see note 2.)
6. Transfer the gravy into the Instant Pot along with the seared beef and any juices that have accumulated. Add the beef bouillon cube (crumbled), paprika, dried parsley, thyme, bay leaves, and Worcestershire sauce. Stir everything together to combine. Make sure the beef is fully submerged, pressing it down as necessary. Pour the remaining ½ cup of beef stock into the pot.
7. Close and seal the Instant Pot. Set it to cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 minutes. After 15 minutes, vent the remaining pressure and carefully open the lid. Discard the bay leaves and stir in the frozen peas.
8. Taste the stew and adjust the seasoning as needed, adding more salt, pepper, or a pinch of sugar to enhance the flavor. Serve hot in bowls, with some crusty bread on the side and fresh herbs if desired.

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