Instant Pot Beef Stew Recipe

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  Beef Stew Meat(454g)
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  salt and pepper ($0.10)
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  Flour, All-Purpose, White(30g)
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  Unsalted Butter(30g)
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  Low Sodium Beef Broth(480g)
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  Worcestershire Sauce(15g)

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

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  Soy Sauce, Low Sodium(15g)
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  Brown sugar(8g)
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  Garlic(120g)
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  Tomato Paste(30g)
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  Rosemary, Fresh(5g)
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  Thyme, Dried(5g)
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  Onions, Pearl, Frozen(397g)
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  Mushrooms, White, Sliced(227g)
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  Carrots(454g)
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  Potato, Yukon Gold(340g)

Instructions

1. 1Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
2. 2Place the butter*** in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
3. 3Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
4. 4Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
5. 5Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
6. 6Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.