Instant Pot Beef Stew

Ingredients

• 2 lb Beef chuck roast (cut into 1‑inch cubes)
• 0.25 cup All‑purpose flour (for coating the beef)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black pepper (freshly ground)
• 3.5 Tbsp Grapeseed oil (for browning; any high‑smoke‑point oil works)
• 1 Celery stalk (chopped)
• 1 medium‑large Onion (cut into large chunks)
• 1 Tbsp Tomato paste
• 3 cloves Garlic (minced)
• 3.5 cup Water (can substitute beef broth for richer flavor)
• 2.5 Tbsp Beef bouillon powder (or 2 bouillon cubes)
• 2 tsp Worcestershire sauce
• 1.25 lb Potatoes (peeled if desired, cut into large chunks)
• 2 Carrots (cut into chunks)
• 2 Bay leaves
• 1.5 Tbsp Cornstarch (for slurry)
• 1.5 Tbsp Cold water (for slurry)
• 8 slices French loaf (French bread) (toasted and buttered)
• 2 Tbsp Butter (for spreading on bread)

Instructions

1. Prepare ingredients

   Trim the beef chuck roast and cut into 1‑inch cubes. In a small bowl combine salt, pepper and 1/4 cup flour; toss the beef pieces until coated. Chop celery, onion, potatoes and carrots; mince garlic.

   Time: PT15M

2. Preheat Instant Pot

   Select the Sauté function on the Instant Pot and allow it to heat for about 5 minutes until the display indicates it is hot.

   Time: PT5M

3. Brown the beef

   Add 3‑4 Tbsp grapeseed oil to the pot. Working in batches, add the coated beef and brown on all sides, about 3‑4 minutes per batch, until a deep crust (fond) forms.

   Time: PT10M

4. Set beef aside

   Transfer the browned beef to a plate and set aside.

   Time: PT2M

5. Sauté vegetables

   Add the chopped celery and onion to the pot. Sauté, stirring frequently, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

6. Add tomato paste

   Stir in 1 Tbsp tomato paste and cook for just 15 seconds to develop color.

   Time: PT15S

7. Add garlic

   Add the minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT30S

8. Turn off sauté

   Cancel the Sauté function.

   Time: PT0M

9. Add liquids and seasonings

   Pour in 3½ cups water, stir in 2½ Tbsp beef bouillon powder and 2 tsp Worcestershire sauce. Mix well to dissolve the bouillon.

   Time: PT2M

10. Return meat and add root vegetables

    Add the browned beef back to the pot along with the potato and carrot chunks. Drop in 2 bay leaves. Stir to combine.

    Time: PT3M

11. Pressure cook

    Secure the lid, set the valve to Sealing, and select Pressure Cook (High) for 35 minutes.

    Time: PT35M

12. Release pressure

    Allow a natural pressure release for 6 minutes, then carefully turn the valve to Venting for a quick release. Wait until all steam has escaped before opening the lid.

    Time: PT8M

13. Finish the stew

    Remove and discard the bay leaves.

    Time: PT1M

14. Make cornstarch slurry

    In a small bowl combine 1½ Tbsp cornstarch with 1½ Tbsp cold water, whisk until smooth.

    Time: PT2M

15. Thicken the stew

    Select Sauté again, bring the stew to a gentle simmer, then stir in the slurry. Cook for 1‑2 minutes, stirring constantly, until the broth thickens to a gravy‑like consistency.

    Time: PT2M

16. Turn off heat

    Cancel the Sauté function.

    Time: PT0M

17. Toast French bread

    Preheat the oven to 350°F. Arrange buttered French loaf slices on a baking sheet and bake for 15‑20 minutes, until golden and crisp.

    Time: PT18M

    Temperature: 350°F

18. Serve

    Ladle the thickened beef stew over the toasted French bread slices and enjoy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g