Instant Pot Beef Stew
- 2 Tbsp. vegetable oil - 3 lbs. chuck roast - 1 Tsp. fine sea salt - 1/2 cup red wine - 1 cup beef broth - 1 lb. carrots cut - 2 cloves garlic minced - 1 large onion chopped - 15 oz. canned tomato sauce - 1/2 Tsp. black pepper - 1 Tsp. dried thyme
Slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
Set Instant Pot to saute mode. Heat 2 Tbsp. vegetable oil, and season beef with sea salt. Once oil is hot, add in beef and sear until browned.
Cook onions and garlic.
Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 Tsp. dried thyme and 1/2 Tsp. sea salt.
Add tomato sauce.
Stir in 15 oz. canned tomato sauce. Sauté until the onions softens, scrape the bottom of the pot to loosen up any browned bits.
Add red wine.
Pour in 1/2 cup red wine and bring to a simmer. Then, add beef back into the pot and stir well.
Add 1 cup beef broth and your carrots. Stir, and cook on high pressure for 15 minutes.
Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.
Thicken the sauce.
Whisk in 1/4 cup water and 1 Tbsp. cornstarch together, and stir into the stew to thicken it up.
Serve and enjoy.
Finally, add 1/2 Tsp. black pepper and salt to taste. Serve, and enjoy!
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