Keyword: best instant pot beef stew, pressure cooker beef stew recipe
Prep Time: 20minutes
Cook Time: 50minutes
Total Time: 1hour10minutes
Author: Sandy Clifton
2lbsStew Meatcubed (such as chuck roast)
1lg Yellow Onionchopped
6clovesGarlicpressed or minced
8ozMushroomscut in half
2ribs Celerychopped in large pieces
3lg Carrotscut in large pieces
2tspBeef Bouillonsuch as Better Than Bouillon®
2 1/2cupsBeef Brothlow sodium
1can Diced Tomatoes
Fresh chopped Parsley or Chives
Turn on the Sauté setting. When hot, add the oil.
Add the beef cubes and start browning them.
Add the oregano, basil, thyme, tarragon, marjoram, and the bay leaf. Stir.
Add the onion and garlic. Stir.
Add the mushrooms, celery, and carrots. Stir.
Add the Worcestershire sauce and red wine, if using. Stir.
Dissolve the beef bouillon in the beef broth and pour into the pot. Stir.
Add the can of diced tomatoes and tomato paste, but do not stir.
Add the potatoes, do not stir, just gently press them into the broth. Turn off the sauté function.
Close the lid and set the steam vent knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops down, open the lid.
Stir the stew. Then turn on the sauté setting and mix up the corn starch slurry.
When the stew starts to simmer, stir in the slurry (be sure to stir it while adding it). Keep stirring until the stew starts to thicken. Then turn off the pot.
Serve garnished with fresh parsley or chives, and have some soft buttered biscuits to go along with it.
*You can use 2-3 tsp of Italian seasoning in place of the oregano, basil, thyme, rosemary, and tarragon.