Instant Pot® Beef Stew by Tammy
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Description
Here is a basic Instant Pot® recipe for a thick and hearty beef stew you can have ready for a weeknight dinner.
Ingredients
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 1 pinch seasoned salt (such as LAWRY'S®), or to taste
- 3 pounds cubed beef stew meat
- 2 tablespoons butter, or as needed
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 3 cups beef broth
- ¾ cup red wine
- 1 ½ pounds potatoes, cut into chunks
- 3 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 3 parsnips, cut into chunks
- ½ teaspoon dried thyme
- 1 small bunch fresh parsley, chopped
Directions
- 1. Mix flour, salt, pepper, garlic powder, and seasoned salt together in a shallow bowl. Add beef and toss to coat.
- 2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add beef in small batches and cook until browned, about 5 minutes. Transfer beef to a plate.
- 3. Add onion to the pot and saute for 4 minutes. Add garlic and tomato paste and cook until melded together, about 30 seconds. Pour in broth and wine; bring to a simmer, about 5 minutes. Scrape cooked bits from the bottom of the pot. Add browned beef, potatoes, carrots, celery, and parsnips. Add thyme and adjust seasoning, if desired.
- 4. Close and lock the lid. Choose Manual and high pressure; set the timer for 20 minutes. Allow 10 minutes for pressure to build.
- 5. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
- 6. Transfer meat and vegetables to a serving plate. Select Saute function and simmer liquid in the pot until reduced by half, about 10 minutes. Serve alongside stewed meat and vegetables.
Nutrition Facts
serving: 12 servings
calories: 341 kcal
carbohydrates: 21.1 g
protein: 21.4 g
saturated fat: 7.4 g
cholesterol: 67.7 mg
sodium: 338.6 mg
fiber: 4 g
sugar: 3.8 g
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