Instant Pot® Beef and Veg Stew recipe

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Ingredients

1 pound extra lean stewing beef, cut into bite-sized pieces
2 tablespoons olive oil, or more to taste
1 large onion, diced
3 cloves garlic, finely chopped
1 splash red wine
3 cups chopped carrots
2 cups chopped celery
1 ½ cups canned diced tomatoes
1 ½ cups chicken broth
1 sprig chopped fresh thyme
1 bay leaf
salt and ground black pepper to taste
⅓ cup chicken broth
2 tablespoons cornstarch

Nutrition Info

464.8 calories
carbohydrate: 24.4 g
cholesterol: 78.8 mg
fat: 29.4 g
fiber: 6 g
protein: 24.3 g
saturatedFat: 9.9 g
servingSize: -
sodium: 975.8 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef, cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic, cook until fragrant, about 1 minute.

  2. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes, stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.

  3. Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Mix 1/3 cup broth with cornstarch to make the slurry.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is not your typical Instant Pot® stew. It has no potatoes, but it does have tons of flavor. Serve with lots of crusty bread and enjoy!

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