Instant Pot · Autumn and winter
Instant Pot Beef Stew
Cubes of chuck, carrot, and potato in a tomato broth. A shorter cook than the whole roast, because the pieces are small.
About 1 hour 15 minutes · Serves 6 · About 8 cups
“For he has satisfied the thirsty and filled the hungry with good things.”
Ingredients
- 2 lb beef chuck, cut into 1 ½-inch cubes
- 1 tsp fine salt, plus more to finish
- ½ tsp black pepper
- 1 tbsp avocado oil or beef tallow
- 1 onion, chopped
- 3 carrots, cut into coins
- 1 ½ lb potatoes, cut into large chunks
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tbsp Worcestershire sauce, optional
- 2 sprigs of thyme
- 1 bay leaf
Method
- 1
Pat the beef dry and season it. Set the pot to sauté. Brown the beef in the avocado oil or tallow in two batches so it sears instead of steaming. Set it aside.
- 2
Cook the onion 3 minutes. Stir in the garlic and tomato paste for 30 seconds. Add the broth and Worcestershire and scrape the bottom clean.
- 3
Return the beef. Add the carrots, potatoes, thyme, and bay. The potato chunks should be large, about the size of a small egg, or they dissolve.
- 4
High pressure for 25 minutes. Natural release for 10 minutes, then release the rest. Discard the bay and thyme. The beef should be tender and the potatoes still in pieces. Salt at the end.
From the kitchen
- If the only beef you can find is already cut as small stew meat from the round, it will cook through and still be a little firm. Chuck is the cut that goes soft.
- This is a full supper. Bread is welcome. A second starch on the plate is not required.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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