Instant Pot Beef Stew
– 2 tbsp. vegetable oil - 3 lbs. chuck roast - 1 tsp. sea salt - 1/2 cup red wine - 1 cup beef broth - 1 lb. carrots - 2 cloves garlic - 1 large onion - 15 oz. canned tomato sauce - 1/2 tsp. ground pepper - 1 tsp. dried thyme - 1/4 cup water - 1 tbsp. cornstarch
Slice 3 lbs. chuck roast beef into cubes, chop 1 large onions, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
Set Instant Pot to saute mode. Heat vegetable oil. While pot heats, season chuck roast with salt.
Add 1/3 of the beef to the Instant Pot in a single layer and sear until browned on one side, about 3 minutes. Then flip to opposite side and brown. Repeat in batches until all beef is browned.
Cook onion and garlic.
Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with dried thyme and salt.
Add tomato sauce.
Stir in tomato sauce. Sauté until the onions soften. Scrape the bottom of the pot to loosen any browned bites and stir them in.
Add in roast.
Pour in red wine and bring to a simmer. Then, add beef back to the mixture along with any juices from the bowl.
Add in beef broth and carrots. Stir, and cook on high pressure for 15 minutes. Allow to natural release or 20 minutes.
Whisk in water and cornstarch together to thicken up stew.
Serve, and enjoy!
Finally, season with salt and pepper to taste. Serve, and enjoy!
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