INSTANT POT BEEF STEW

Name: INSTANT POT BEEF STEW
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: European
Ingredients: 2 lb Beef Stew Meat (2 to 2 1/2 lbs stew beef or beef chuck roast, Cut into 1 1/2 inch pieces. — up to 2.5); 3 tbsp Olive Oil (3 tbsp olive oil, Can use another cooking fat of choice.); 2 tbsp Garlic (2 tbsp garlic, minced); 1 piece White Onion (1 large white or yellow onion, diced); 1 ½ cup Celery (1 1/2 cups celery, chopped); ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar); 3 cup Beef Stock (3 cups beef stock); 3 tbsp Tomato Paste (3 tbsp tomato paste); 1 ½ lb Baby Potato (1 1/2 lb baby potatoes, halved, about 4 cups); 1 ½ cup Carrot (1 1/2 cups carrots, cut into circles); 2 tsp Table Salt (2 tsp salt); 2 tsp Black Pepper (2 tsp pepper); 1 tsp Dried Thyme (1 tsp dried thyme); 1 tsp Dried Rosemary (1 tsp dried rosemary); 1 tsp Dried Oregano (1 tsp dried oregano); 0 pieces Herbs (fresh herbs to garnish when serving, (optional)) — optional

INSTANT POT BEEF STEW - Soups And Stews (European)

45 minEuropean

Servings12

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Dairy Free
Egg Free

Ingredients

For 12 servings

Beef Stew Meat2 lb · 2 to 2 1/2 lbs stew beef or beef chuck roast, Cut into 1 1/2 inch pieces. — up to 2.5
Olive Oil3 tbsp · 3 tbsp olive oil, Can use another cooking fat of choice.
Garlic2 tbsp · 2 tbsp garlic, minced
White Onion1 piece · 1 large white or yellow onion, diced
Celery1 ½ cup · 1 1/2 cups celery, chopped
Balsamic Vinegar of Modena¼ cup · 1/4 cup balsamic vinegar
Beef Stock3 cup · 3 cups beef stock
Tomato Paste3 tbsp · 3 tbsp tomato paste
Baby Potato1 ½ lb · 1 1/2 lb baby potatoes, halved, about 4 cups
Carrot1 ½ cup · 1 1/2 cups carrots, cut into circles
Table Salt2 tsp · 2 tsp salt
Black Pepper2 tsp · 2 tsp pepper
Dried Thyme1 tsp · 1 tsp dried thyme
Dried Rosemary1 tsp · 1 tsp dried rosemary
Dried Oregano1 tsp · 1 tsp dried oregano
Herbs0 pieces · fresh herbs to garnish when serving, (optional) · optional

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Steps

1Turn your Instant Pot to the sauté setting. When it’s hot, add your olive oil (or another cooking fat of choice) and then your stew meat. Sauté your beef until you get some nice browning, stirring constantly. This only takes about 2 minutes if your pot is hot when you start.
2Add onion, celery, and minced garlic to the Instant Pot. Stir and let the onion get a bit translucent, about 2 to 3 minutes. Once done press the cancel button to stop sautéing.
3Pour the balsamic vinegar in the Instant Pot first to deglaze the bottom. Use a spatula and scrape up any of those amazing bits that caramelized and may be stuck after sautéing. There’s so much flavor in there and we don’t waste it, friend.
4Now add the rest of the ingredients. Everything goes in!
5Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 30 minutes.
6Once cooking is complete, natural release pressure for at least 10 minutes. (That means don’t release the steam. Just let it do it’s thing on it’s own.) This will result in more tender meat and it’s totally worth it! (But yes, you can do a quick release if you don’t have the time to wait.) Ladle into bowls and top with chopped fresh herbs if you’re wanting it to look extra gorgeous. Enjoy!