Instant Pot Beef Stew

Helga Glaesel de BlandingJanuary 20, 2025

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In the cold months I love to prepare a meat stew like this classic one that has potatoes, carrots, onion and peas. For the vegetables to cook evenly, they should be cut about the same size, into medium pieces. If we cut them too small, they will fall apart in the Instant Pot. I cooked the peas in boiling water before adding them to the stew, as a final step.

The cut of meat we used was top sirloin, I ask the butcher to cut it into large pieces and I cut them at home to the ideal size, into 1 ½ inch cubes. The meat is soft, and the stew with all its ingredients has a delicious and comforting flavor. You can serve it with a little chopped fresh parsley and toasted bread. Also, with white rice.

Helga

Instant Pot Beef Stew

Makes 6 servings

Ingredients
1 medium onion, diced
2 cloves garlic, minced
2 1/2 pounds beef chuck
1 1/2 teaspoons salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons vegetable oil, divided
3 medium carrots, sliced
3 medium potatoes,
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon water
3/4 cup frozen peas
Fresh parsley leaves, for garnish (optional)

Directions:

Dice the onion, mince garlic cloves, and place both in a medium bowl. Cut the carrot and potatoes into medium sized pieces. These vegetables should be cut more or less in the same size.
Trim beef and cut into 1 1/2-inch pieces and season with salt and pepper.
Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting Using the sauté function, add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef. Place all the beef on the plate and set aside.
Add the onion and garlic to the cooker and season with salt and black pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomato paste and dried thyme and cook until the tomato paste is darkened in color, about 1 minute. Add beef broth and Worcestershire sauce and stir to combine, scraping up any browned bits.
Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.
Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take some minutes to come up to pressure.
When the cooking time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 the cornstarch and water together.
Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup cooked peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
Season and serve. Taste and season with salt and pepper as needed. Serve garnished with parsley if desired.

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