A pressure cooker does all the work for this tasty beef stew. Chunks of beef are browned using the sauté function. Then onions, garlic, potatoes, carrots, beef broth, tomato paste and seasonings are added in. Next the pressure cooker is sealed and everything cooks for 30 minutes. Frozen peas are stirred in after the pressure is released and then a flour mixture is added to help thicken the stew.
Course
Entree
Prep Time10minutes
Cook Time40minutes
Servings6people
Ingredients
1tbspolive oil
2 ½lbbeef stew meat
Salt / pepper
1oniondiced
2tspminced garlic
1lbsmall yellow potatoesquartered or halved
4carrotspeeled, halved and cut into 1 inch pieces
3cupsbeef broth
3tbsptomato paste
1tspdried thyme leaves
1bay leaf
1cupfrozen peas
3tbspflour
2tbspchopped parsley
Instructions
Turn instant pot to sauté. Add the oil, and then add half of the stew meat to the pot and season with salt and pepper. Cook for 3-4 minutes each side until browned.
Remove meat from the pot. Repeat with remaining meat.
Place all of the meat in the pot along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, dried thyme leaves, bay leaf, salt and pepper.
Stir to combine. Seal and set pressure to HIGH for 30 minutes.
Vent pressure, and then remove ⅓ of stew liquid from the pot. Add flour and whisk until smooth. Pour the flour mixture back to the pot. Turn to sauté. Add the peas. Simmer 3-5 minutes or until stew has started to thicken.
Sprinkle with parsley.
Recipe Notes
I add quartered fresh mushrooms in with the vegetables.