Beef Stew
A hearty American beef stew with carrots and potatoes made in the Instant Pot. Prep Time 15 mins, Cook Time 35 mins, Total Time 50 mins. Course: Main Course. Cuisine: American. Servings: 4. Calories: 384kcal. Author: Nichole.
⏱️ Prep: 15 min🍳 Cook: 35 min
Nutrition
per per serving384
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1.5 lb | 680 g | beef stew meat |
| 1 tbsp | 15 ml | olive oil |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | pepper |
| 1 tsp | 5 ml | Italian seasoning |
| 2 tbsp | 30 ml | Worcestershire sauce |
| 3 cloves | garlic, minced | |
| 1 | large onion, chopped | |
| 1 16 ounce | bag baby carrots, cut into slices | |
| 1 lb | 455 g | potatoes, cubed |
| 2.5 cups | 600 ml | beef broth |
| 1 10 ounce | can tomato sauce | |
| 2 tbsp | 30 ml | cornstarch |
| 2 tbsp | 30 ml | water |
Instructions
Prep Time 15 mins | Cook Time 35 mins | Total Time 50 mins | Course: Main Course | Cuisine: American | Servings: 4 | Calories: 384kcal | Author: Nichole
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.