Instant Pot Beef Stew
Loaded with flavorful chunks of meat + potatoes that come out amazingly tender. Truly the BEST beef stew recipe ever!
Ingredients
- 1 ½ pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 4 cups low sodium beef broth
- 1 pound baby Dutch yellow potatoes, cut into 1-inch chunks
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 4 ribs celery, cut into 1/2-inch-thick slices
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¾ teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- 4 tablespoons all-purpose flour
- 1 cup frozen petite peas
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season beef with salt and pepper, to taste.
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
- Stir in beef broth, scraping any browned bits from the bottom of the Instant Pot.
- Stir in potatoes, carrots, celery, garlic, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together flour and 1/2 cup stew broth.
- Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
- Stir in peas until heated through, about 30 seconds.
- Serve immediately, garnished with parsley, if desired.