Instant Pot OR Crockpot Beef Stew
A hearty, veggie-packed beef stew that cooks in less than 1 hour in your Instant Pot
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
- 2 tablespoons olive oil
- 1 pound stew beef cut into 1 inch cubes
- 1 onion chopped
- 2 cloves garlic chopped
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 sprig fresh rosemary optional
- 1/2 teaspoon dried thyme
- 3 carrots
- 3 small Russet potatoes
- 3/4 cup frozen peas
- 2 teaspoons corn starch + 1 tablespoon cold water
- salt and pepper to taste
INSTANT POT DIRECTIONS
Push the "Saute" button on your Instant Pot, and add the olive oil. When hot, add the stew beef to the Instant Pot and sear for five minutes. Turn the cubes and sear the remaining sides, a few minutes per side.
Add the chopped onion and garlic and toss until they begin to soften and turn brown. (It'll happen in just 2-3 minutes because your pot is already so hot!)
Add the beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir briefly to combine, then cancel the "Saute" mode on your Instant Pot and lock the lid.
Push the "Manual" or "High Pressure" button on your Instant Pot, and set the timer for 20 minutes.
When the timer beeps, let the pot depressurize naturally for about ten minutes while you prep the carrots and potatoes. Peel the veggies (you can leave the skin on your potatoes if you like) and chop into pieces about 3/4 inch thick.
Flip the switch to release the remaining pressure, then open the lid and add the carrots and potatoes. Lock the lid again and push the "Manual" (or "High Pressure") button again, set for 5 minutes.
While the veggies are cooking, mix the corn starch with a tablespoon of water in a small dish.
When the timer beeps, flip the valve to release the pressure manually. Then open the lid and pour in the corn starch slurry. Stir for a minute or two until the stew thickens. Then add the frozen peas and stir until heated through. Enjoy!
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer meat to a slow cooker.
Peel and chop the carrots and potatoes into 3/4-inch thick pieces, and add them to the slow cooker along with the garlic, onion, tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary.
Cover and set the Crockpot to Low, and cook for 8 hours, or high for 5 hours. Meat should be fork tender.
In a small bowl, mix the corn starch with 1 tablespoon of cold water to make a slurry. Pour it into the hot stew and stir until thickened.
Stir in frozen peas until heated through. Serve and enjoy!