The Best Ever Instant Pot Beef Stew

🧂 Ingredients

• 2 lbs boneless chuck roast

  cut into 1½ inch cubes
• 3 tbsp extra-virgin olive oil
• Salt & Pepper to taste
• 1 onion chopped
• 2 cloves garlic

  chopped
• 1 lb carrots

  cut into ½ inch pieces (no need to peel)
• 2 Turnips

  peeled and chopped
• 2 Parsnips

  peeled and chopped
• 1 14.5 oz can beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme
• 1 8oz can diced tomatoes
• 2 tbsp cornstarch
• 2 tbsp water
• 1 1/2 cups frozen peas
• Chopped parsley for garnish

Instructions

• 1 Turn the Instant Pot to SAUTE.
• 2 Add 1 tbsp of oil.
• 3 Once the oil is hot add half of the beef in a single layer, and season with salt
  & pepper
• 4 Let the beef cook untouched for 4 to 5 minutes. Turn and continue searing, about
  4 additional minutes.
• 5 Transfer the seared meat to a separate plate. Add 1 tbsp olive oil to the pot
  and sear the remaining beef and season with salt and pepper.
• 6 Remove the second batch of browned beef to the plate with the first batch of
  seared beef.
• 7 Add the remaining tablespoon olive oil and the onion to the Instant Pot.
• 8 Cook, stirring occasionally, until the onion begins to soften and browns, about
  6 minutes.
• 9 Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant,
  about 30 seconds.
• 10 Add the beef broth and use a spoon to scrape the brown bits from the bottom of
  the pan.
• 11 Stir in the carrots, turnips, parsnips, Worcestershire sauce, bay leaf, thyme,
  and the browned beef.
• 12 Pour the diced tomatoes and stir to combine.
• 13 Close and seal the Instant Pot. Cook on high pressure for 35 minutes,
• 14 When finished pressure cooking, allow the pressure to release naturally for 10
  minutes.
• 15 Vent to release any remaining pressure, then open the lid.
• 16 Remove and discard the bay leaf.
• 17 In a small bowl, whisk together the cornstarch and water to create a slurry.
• 18 Add to the Instant Pot and stir until the stew thickens.
• 19 Add the peas and stir to warm through.
• 20 Serve hot, sprinkled with fresh parsley.

Nutrition Info