Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb beef chuck, chopped into cubes; 3 tbsp flour; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp fresh ground pepper; 3 tbsp olive oil; 1 onion, chopped; 1/2 cup pinot noir; 4 cups beef broth; 4 carrots, chopped; 4 stalks celery, chopped; 1 large potato, peeled and chopped; 1 bay leaf; 6 oz tomato paste; 1 tsp dried rosemary; 1 tsp dried parsley; 1 tsp basil; 1 tsp oregano; 1/2 tsp celery seed; 1 tsp Worcester sauce; 2 tbsp cornstarch; 2 tbsp water

kairynel @kairynel

Instant Pot Beef Stew

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Ingredients

6 servings

1.5 lbbeef chuck, chopped into cubes
3 tbspflour
1/2 tspsalt
1/2 tspgarlic powder
1/2 tspfresh ground pepper
3 tbspolive oil
1onion, chopped
1/2 cuppinot noir
4 cupsbeef broth
4carrots, chopped
4 stalkscelery, chopped
1large potato, peeled and chopped
1bay leaf
6 oztomato paste
1 tspdried rosemary
1 tspdried parsley
1 tspbasil
1 tsporegano
1/2 tspcelery seed
1 tspWorcester sauce
2 tbspcornstarch
2 tbspwater

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Steps

1

Combine flour, powdered garlic, salt and pepper in a gallon plastic bag and shake vigorously. Add cubed beef and toss to coat.
2

Heat olive oil in a instant pot on saute mode, then add onions and beef. Cook until browned.
3

Deglaze pot with red wine. After all the brown bits are scraped off the bottom, stir in all the other ingredients except the cornstarch and water. Close the pot and cook on stew setting.
4

After pot is depressurized, create a slurry with cornstarch and water. Add slowly to pot and thicken to desired consistency. Salt and pepper to taste.