Instant Pot Beef Stew
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 tbsp. olive oil
  • 2 lb. beef stew meat (or a 2 lb. chuck roast, cubed)
  • 3 tbsp. all-purpose flour
  • 2 russet potatoes, peeled and chopped
  • 4 carrots, peeled and sliced
  • ½ yellow onion, chopped
  • 1½ tsp. salt
  • 6 oz. tomato paste
  • 1 tsp. ground dried thyme
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • ½ tsp. freshly ground black pepper
  • 4 cups beef broth
  • 1 cup frozen peas
Instructions
  1. Set your instant pot to sauté and heat olive oil. Add beef stew meat and brown.
  2. Add flour and stir to combine.
  3. Add potatoes, carrots, onion, salt, tomato paste, thyme, oregano, garlic powder, black pepper, and beef broth.
  4. Place the lid on the instant pot and set to high pressure for 20 minutes.
  5. Manually release. Stir in peas and cook until thawed.
  6. Serve immediately.
  7. Enjoy!
  8. Slow cooker instructions: heat the olive oil in a large pot on the stove. Add beef stew meat and cook until browned. Add flour and stir to combine. Transfer meat to the slow cooker. Add potatoes, carrots, onion, salt, tomato paste, thyme, oregano, garlic powder, black pepper, and beef broth. Cook on low for 6-8 hours until vegetables are tender. Add peas and cook for an additional 10 minutes until thawed. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/instant-pot-beef-stew/