Ingredients (~8 servings)
- 2 Tbsp olive oil
- ~2 lbs stew meat, cut into 1-inch pieces
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 lbs potatoes, peeled and cut into 1-inch pieces
- 12 medium carrots, peeled and cut into 1-inch pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1/3 cup Worcestershire sauce
- 1/4 cup tomato paste
- 1 1/2 tsp chopped fresh rosemary
- 1 1/2 tsp fresh thyme leaves
- 3 bay leaves
- 1/4 cup cornstarch
Brown the Meat in the Instant Pot
Add the olive oil to your Instant Pot and hit the saute button.
Season the stew meat with the salt and pepper; toss to coat evenly.
Once the oil is hot, brown the meat on all sides – this takes ~8-10 minutes total.
You want good color on the meat; don’t rush this step as it builds the foundation of flavor for the whole stew.
Deglaze and Add the Base
Pour 1 cup of the beef broth into the pot and scrape up all those browned bits from the bottom with a wooden spoon.
Add the remaining beef broth and tomato paste; stir until the tomato paste dissolves.
Press cancel to turn off the saute function.
The tomato paste will clump at first but breaks down as you stir.
Add Everything Else and Pressure Cook
Add the potatoes, carrots, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves to the pot.
Give everything a good stir to combine.
Put the lid on, make sure the vent is sealed, and press manual for 35 minutes at high pressure.
The potatoes and carrots should be completely submerged; if not, push them down with a spoon.
Natural Release and Thicken
After 35 minutes, let the pressure release naturally for 15 minutes, then turn the valve to venting to release any remaining pressure.
Remove the bay leaves and pull out about 1 cup of the cooking liquid; let it cool for ~2-3 minutes.
Whisk the cornstarch into the cooled liquid until completely smooth – no lumps.
Pour the cornstarch mixture back into the pot and stir; the stew will thicken as it sits.
The meat should be fork-tender and the vegetables should hold their shape but pierce easily with a fork.
Instant Pot Beef Stew
Ingredients
~8 servings
- 2 Tbsp olive oil
- ~2 lbs stew meat cut into 1-inch pieces
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 lbs potatoes peeled and cut into 1-inch pieces
- 12 medium carrots peeled and cut into 1-inch pieces
- 1 large onion diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1/3 cup Worcestershire sauce
- 1/4 cup tomato paste
- 1 1/2 tsp chopped fresh rosemary
- 1 1/2 tsp fresh thyme leaves
- 3 bay leaves
- 1/4 cup cornstarch
Instructions
- Heat olive oil in Instant Pot on saute mode.
- Season meat with salt and pepper; brown for 8-10 minutes.
- Pour 1 cup broth to deglaze pot, scraping bottom.
- Add remaining broth, tomato paste, potatoes, carrots, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Stir ingredients together and seal lid.
- Pressure cook on high for 35 minutes.
- Allow natural pressure release for 15 minutes, then vent remaining pressure.
- Remove bay leaves.
- Mix cornstarch with 1 cup cooled cooking liquid until smooth.
- Stir cornstarch mixture back into stew to thicken.
