Instant Pot Beef Stew

The Instant Pot is one of my favorite kitchen tools…it’s smaller than a slow cooker, can be a pressure cooker/slow cooker…so now if I decide last minute that I want a “crockpot” recipe, I can do it when I get home and not wonder, “Why didn’t I think of this recipe earlier?” Today, I want to share a quick beef stew recipe.

Recipe Name

 

 

Ingredients

  • 1.5 – 2 pounds beef stew meat, (cut into bite-sized pieces), you can usually find “stew meat” in the meat section in grocery stores
  • Salt and pepper to taste
  • 1 medium onion,  chopped
  • 4-5 cloves of garlic, crushed
  • 6 oz can tomato paste
  • 32 oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups carrots, chopped
  • 1-2 large potatoes, cut into bite-sized pieces
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1/4 cup flour
  • 1/4 cup water
  • Optional:
    • Frozen peas
    • Frozen carrots

Directions

  1. Add all ingredients into the Instant Pot, except for frozen veggies. Make sure it is well combined.
  2. Seal Instant Pot to “Sealing”
  3. Select the “Meat/Stew” option
  4. After the cooking is done, release the seal and wait for the pressure to be released
  5. Open the pot and add the frozen veggies and stir that in, cook it on low for about 10 minutes
  6. Optional: If it is not thick enough, add more flour/water mixture

Notes

  • Add whatever other spices you like, I also added garlic powder and tarragon
  • Serve with a side salad and some crusty bread. I got served it with an olive loaf from Trader Joe’s

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