21 Day Fix Instant Pot Beef Stew
Ingredients
| 2 lb | 905 g | beef chuck roast, well trimmed and cut into 1-inch cubes |
| 3 cup | 720 ml | carrots, peeled and cut into 1-inch pieces |
| 8 oz | 225 g | whole mushrooms |
| 2 cup | 480 ml | celery, cut into 1-inch pieces |
| 1 | large onion, halved then sliced | |
| 0.5 cup | 120 ml | tomato juice |
| 0.5 tsp | 2.5 ml | salt |
| 0.25 tsp | 1.3 ml | black pepper |
| 0.5 cup | 120 ml | tomato puree (or canned tomato sauce) |
| 1 tbsp | 15 ml | cornstarch |
Instructions
- Put all of the stew ingredients into the pot, put the lid on and set on manual for 35 minutes. When the time is up, let the pressure naturally release for 10 minutes, then turn the pressure knob to quick release.
- When you release the pressure (if it hasn't already released) stir together the tomato puree and the cornstarch and add them to the pot, turn on the sauté function and heat through until thickened. Check the seasoning (I almost always end up adding more black pepper) and serve!
Stew ingredients are combined first; the tomato puree and cornstarch make up the thickening step at the end.