Instant Pot® Beef Stew with Frozen Meat recipe

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Ingredients

2 tablespoons avocado oil
1 large onion, finely diced
3 cloves garlic, finely chopped
¼ cup dry red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon tomato paste
2 (1 pound) packages cubed beef stew meat, frozen
6 medium carrots, sliced
5 large potatoes, peeled and cut into large cubes
3 stalks celery, sliced
2 tablespoons water
1 tablespoon cornstarch

Nutrition Info

586.3 calories
carbohydrate: 49.1 g
cholesterol: 98.6 mg
fat: 26.4 g
fiber: 7.2 g
protein: 36.3 g
saturatedFat: 9.4 g
servingSize: -
sodium: 634.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.

  2. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper, stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.

  4. Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.

Recipe Yield

8 servings

Recipe Note

Did you plan on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time, so I developed this recipe using frozen meat.

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