Instant Pot Beef Stew Recipe

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  1 lbs Beef Stew Meat
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  salt and pepper ($0.10)
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  2 tbsp Flour, All-Purpose, White
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  2 tbsp Unsalted Butter
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  2 cup Low Sodium Beef Broth
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Soy Sauce, Low Sodium
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  0.5 tbsp Brown sugar
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  2 Garlic(6g)
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  2 tbsp Tomato Paste
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  1 tsp Rosemary, Fresh
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  1 tsp Thyme, Dried
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  14 oz Onions, Pearl, Frozen
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  8 oz Mushrooms, White, Sliced
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  1 lbs Carrots
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  0.8 lbs Potato, Yukon Gold

Instructions

1. 1Pat the beef dry with paper towels, then toss with the flour, salt, and pepper in a bowl until evenly coated.
2. 2Melt the butter in a large pot over medium-high heat until sizzling (about 2 minutes). Working in batches to avoid crowding, add the beef and cook 4–6 minutes per batch, turning occasionally, until browned on all sides. Set the browned beef aside on a plate.
3. 3Pour the beef broth into the pot and scrape up all the browned bits from the bottom with a wooden spoon. Stir in the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. Return the beef to the pot.
4. 4While the liquid comes to a simmer, prepare the vegetables: quarter the mushrooms, slice the carrots into 1-inch pieces, and cut the potatoes into 1-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the pot and stir well.
5. 5Reduce heat to medium-low, cover, and simmer for 45–50 minutes, stirring occasionally, until the beef is fork-tender and the vegetables are soft.
6. 6Taste the stew and adjust salt and pepper as needed. Stir in any additional seasonings if desired.
7. 7Divide the stew evenly into 6 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a pot over medium heat or in the microwave until warmed through.