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Irresistible Instant Pot Beef Stew
10 minutes
35 minutes
Yield: 5-6 servings
Steps
- OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove it to a plate.
- COMBINE: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves.
- PRESSURE COOK: Place all the ingredients in the pressure cooker and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before venting and releasing the remaining steam. This gives the meat a chance to really soak up all those flavors.
- SLURRY: If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the instant pot on the saute setting. Adjust salt and pepper to preference. Serve with rice, mash
Notes
- RANCH: If you use homemade seasoning, you'll need 2 tablespoons.
- OVEN DIRECTIONS: Preheat the oven to 325ºF. You will need to up the amount of broth in the recipe to 2 full cups as more liquid is needed for the oven. Follow steps 1 and 2. Place all the ingredients in a 5-quart dutch oven and bake for 3½ - 4½ hours, stirring once every hour. You can uncover the stew during the last 10 minutes to give it a little color if you'd like, I usually don't. Keep extra broth on hand just in case the stew thickens too much!
Originally published at littlespicejar.com. Reproduced for personal collection.
