Ingredients
Units
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
- Fresh parsley for garnish
Instructions
- Sauté the Beef: Turn the Instant Pot to the ‘Sauté’ mode. Add olive oil, then brown the beef in batches. Remove and set aside.
- Cook Aromatics: Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant.
- Add Ingredients: Return the beef to the pot along with carrots, potatoes, beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
- Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and cook on ‘Manual’ for 35 minutes.
- Release Pressure: Allow for a natural pressure release for 10 minutes, then switch to quick release.
- Thicken Stew (Optional): If desired, stir in the cornstarch mixture and select ‘Sauté’ mode again. Let it simmer for a few minutes until thickened.
- Serve: Ladle the beef stew into bowls and garnish with fresh parsley. Enjoy hot with crusty bread or over rice.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Serving Size: 6
- Calories: 350kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g