This easy Instant Pot Beef Stew is loaded with fall-apart tender beef in a rich, flavorful sauce! Packed with veggies, comforting, and ultra satisfying! Leftovers also taste great reheated!
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Ingredients:
• 1 Onion (210g)
• 3 Carrots (430g)
• 1 lb. Yellow Potatoes
• 1 tbsp / 15 ml Olive Oil
• 2 ½ lb. / 1130g Beef Stew Meat
• 2 cloves Garlic, minced
• 3 tbsp / 50g Tomato Paste
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 4 cups / 960 ml Beef Broth
• Salt & pepper to taste
• 2 tbsp Corn flour
• 1 cup / 130g Frozen Peas
• 2 tbsp Chopped Parsley
Preparation:
1. Prep vegetables: dice the onion, slice the carrot, and halve the yellow potato. Set aside.
2. Add the olive oil into a pan, when the pan is hot, add the stew meat into the pan, season with salt and pepper, then cook it until golden brown on each side then take meat out from the pan.
3. Place all the meat in the pot along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, dried thyme, bay leaf, and salt and pepper to taste. Stir to combine. Seal the instant pot and set it to high pressure for 30 minutes or 90 minutes if using regular pot.
4. Carefully vent the pressure valve. Remove 1/3 cup of stew liquid from the pot. Add into the flour in a bowl and whisk until smooth.
5. Pour the flour mixture back into the pot, and add the peas to the pot. Simmer for 3-5 minutes or until stew has started to thicken.
6. Sprinkle with parsley, then serve.