Sheppard's Pie Beef Stew (Instant Pot friendly)

🧂 Ingredients

• 900 grams boneless beef chuck roast

  about 2 lbs, cubed
• 2 cups potatoes

  cubed
• 3 carrots

  cut into medallions
• 1 cup sweet corn kernels
• 1 cup frozen peas
• 0.5 cups shallot

  finely diced
• 3 cloves garlic
• 3 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 1 tablespoon no sodium buillon cube
• 3.5 teaspoons salt
• 1.5 teaspoons black pepper
• 2 teaspoons dried thyme
• 2 cups water

  500 ml, or more if not using Instant Pot - see recipe post.
• 2 teaspoons flour

  optional, to make a thicker sauce

Instructions

• 1 Heat the vegetable oil in your Instant Pot on the sauté function or in a pot
  over medium-high heat.
• 2 Sprinkle one teaspoon of the salt evenly all over the cubed beef.
• 3 Add the beef to the pot and sear, stirring often until lightly browned on all
  sides.
• 4 If you want a thicker sauce, then make a slurry with 2 teaspoons of flour and 1
  tablespoon of the water. Mix the slurry back into the rest of the water then
  continue the recipe as usual.
• 5 Dissolve the bouillon cube in 2 cups of water then mix in the rest of the salt
  and the black pepper, thyme, and tomato paste.
• 6 Add the potatoes, carrots, peas and corn to the pot along with the water.
• 7 Cover and cook under pressure in the Instant Pot for 1 hour or in the oven at
  175 C / 350 F for 2 to 2.5 hours or until the beef is fork tender.

Nutrition Info