Beef Instant Pot Stew (Printable Version)

Tender beef cubes simmered with veggies and herbs for a rich, comforting one-pot meal.

# Ingredients Required:

→ Meat

01 - 1.13 kg boneless beef chuck, trimmed and cut into 2.5 cm cubes

→ Dry Ingredients

02 - 2 tablespoons all-purpose flour
03 - Salt and freshly ground black pepper, to taste

→ Oils and Sauces

04 - 2 tablespoons olive oil
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons tomato paste

→ Vegetables

07 - 1 medium onion, diced
08 - 4 cloves garlic, minced
09 - 450 g red or yellow potatoes, peeled and quartered
10 - 4 carrots, peeled and cut into 2.5 cm pieces
11 - 1 cup (150 g) frozen peas

→ Herbs and Spices

12 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 1 bay leaf
14 - 1 tablespoon chopped fresh parsley

→ Liquids

15 - 360 ml beef broth

# Guide to Cooking:

01 - Toss beef cubes with flour and season generously with salt and pepper in a mixing bowl.
02 - Set the Instant Pot to 'Sauté' mode and heat 1 tablespoon olive oil until shimmering. Add half of the beef and sear 3-4 minutes per side until deeply browned. Transfer to a plate and repeat with remaining beef and oil. Remove all beef from the pot.
03 - Add diced onion to the pot and cook 2-3 minutes, stirring constantly until softened. Stir in minced garlic and tomato paste, cooking for 1 minute to release flavors.
04 - Pour in beef broth and scrape bottom with a wooden spoon to lift browned bits. Turn off 'Sauté' mode.
05 - Return browned beef to the pot. Add Worcestershire sauce, quartered potatoes, carrot pieces, thyme sprigs, and bay leaf. Stir thoroughly to combine.
06 - Seal the Instant Pot and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then perform quick release. Open lid carefully.
07 - Switch Instant Pot back to 'Sauté', stir in frozen peas, and simmer for 2 minutes. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.

# Extra Suggestions:

01 - For richer flavor, marinate beef with Worcestershire sauce for 30 minutes before browning.

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