I have been tweaking this recipe for awhile now and I finally perfected it! I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well. The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing. The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it. To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe. I love it more than any other I’ve ever made and I’m pretty sure you will to. And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
This recipe could not be any easier. Or tastier!
INSTANT POT BEEF STEW
1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
2 tsp salt
1/2 tsp pepper
2 T tomato paste
3 garlic cloves, minced
2-4 cups beef broth
2-4 cups chicken broth
1 T worcestershire
8 cups chopped vegetables*
(I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)
3 T cornstarch
3 T water
Place everything except thickener in the Instant Pot (or other electric pressure cooker)
Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes.
To thicken, whisk together the cornstarch and cold water and stir in.
*Most root vegetables are a good choice here. Peas are nice as well, but add those at the end. If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.
Note: The vegetables will be very soft. If you want them to have more texture, just leave out the veg and cook as directed. Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.
Why the difference in broth amount? Depends on how thick or thin you prefer your stew