I love my Instant pot and I use it for so many things. This Beef Stew is so simple and easy that you throw everything in the Instant pot and you’ll have dinner on the table in no time. I love bringing out my instant pot all year to help me on busy days to get dinner done super quick.
So let’s get started.
2 tbsp olive oil
1 1/2 lbs stew meat
Salt and pepper
2 lbs potatoes – peeled and cut into 1-inch pieces
8 med carrots – cut into 1-inch pieces
1 onion – cubed
2-3 cloves garlic – minced
4 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 pkg Lipton soup mix (any flavor)
1 pkg brown gravy mix
1 sprig of rosemary – chopped ( or 1 tsp dried)
1/2 tsp dried thyme
2 bay leaves
3 tbsp cornstarch mixed with 3 tbsp water
- Turn the instant pot on to the sautee function and let it heat up. Add the oil. Season the meat with salt and pepper, add half to the instant pot, and cook until browned on both sides. You may have to cook in two batches so the meat browns evenly. Remove to a plate and set aside.
- Add a little of the broth and scrape up any of the brown bits on the bottom of the pan. Turn the sautee function off.
- Add all the ingredients (including the meat) except for the cornstarch mixture. Stir to combine.
- Place the lid on the instant pot and set it to seal. Set manual mode to 35 minutes at high pressure. Let naturally release the pressure for 15 minutes and remove the lid carefully.
- Stir the soup and if the soup is not as thick as you would like it then you can add the cornstarch mixture and stir to thicken. You can return to the sautee function to help it thicken up. Check the seasonings and adjust to taste.
- Serve and enjoy!
- If you don’t have an instant pot don’t worry… I got you. Add oil to a large dutch oven over medium-low heat and add the beef in batches and cook until golden brown on both sides. remove to a plate. Add your veggies and cook for about 5 to 8 minutes or until the veggies are slightly tender. Add the remaining ingredients (including the meat) except for the cornstarch mixture. Bring to a boil and reduce to a simmer. Cover with a lid and cook for 2 hours. Add more broth if needed. When the meat is tender add the cornstarch mixture and stir to combine. Cook for about 5 to 10 minutes to thicken. Check the seasoning and adjust to taste. Serve. Be sure to keep an eye on it while it cooks so the liquid level doesn’t drop too much and you don’t scorch your stew.