Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-inch (2.5cm) cubes, patted dry
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 2 carrots, peeled and chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 bay leaf
- 4 cups (950ml) beef broth, low sodium preferred
- 1 cup (240ml) dry red wine (optional)
- 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
- 1 lb (450g) frozen peas
- 2 tablespoons cornstarch (or arrowroot powder)
- 2 tablespoons cold water
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season beef with salt and pepper. Heat olive oil in the Instant Pot using the sauté function. Sear the beef in batches until browned on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the Instant Pot and sauté until softened, about 5-7 minutes. Add garlic, tomato paste, thyme, rosemary, and pepper. Cook for 1 minute, stirring constantly.
- Pour in red wine (if using) and scrape the bottom of the pot to loosen any browned bits.
- Add beef broth and bay leaf to the Instant Pot. Return the seared beef to the pot.
- Close the lid and set the Instant Pot to cook on high pressure for 35 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.
- Open the lid and add potatoes to the pot. Close the lid again and cook on high pressure for 5 minutes. Quick release the pressure.
- Stir together cornstarch and cold water to create a slurry. Stir the slurry into the stew. Turn on the sauté function and cook, stirring constantly, until the stew thickens, about 2-3 minutes.
- Stir in the frozen peas. Cook until heated through, about 1 minute. Remove bay leaf. Season with salt to taste.
- Garnish with fresh parsley and serve hot. This instant pot beef stew is now ready!