Instant Pot Beef Stew

 

Beef stew is a classic dish perfect for a cold day. It is also a great way to use up leftover beef. This Instant Pot beef stew recipe is easy to make and can be customized to your taste.

 

Ingredients

 

1 pound beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups beef broth

1 cup red wine

1 tablespoon Worcestershire sauce

1 bay leaf

1 tablespoon cornstarch

2 tablespoons water

Instructions

 

Season the beef with salt and pepper.

Heat the olive oil in the Instant Pot on high pressure for 1 minute.

Add the beef and brown on all sides.

Add the onion, carrots, celery, garlic, thyme, rosemary, oregano, salt, and pepper. Cook for 2 minutes, or until the vegetables are softened.

Add the beef broth, red wine, Worcestershire sauce, and bay leaf.

Lock the lid and set the valve to sealing.

Cook on high pressure for 1 hour, or until the beef is tender.

Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

In a small bowl, whisk together the cornstarch and water until smooth.

Add the cornstarch mixture to the stew and stir to combine.

Bring the stew to a simmer and cook for 2 minutes, or until the sauce has thickened.

Remove the bay leaf and serve.

Tips

 

You can use any type of beef you like for this recipe.

If you don't have red wine, you can use beef broth instead.

You can add other vegetables to this stew, such as potatoes, mushrooms, or peas.

This stew is best served the next day.

I hope you enjoy this recipe for Instant Pot beef stew!