Description
A hearty beef stew made in an Instant Pot, perfect for chilly days with tender meat and flavorful vegetables.
Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 4 cups beef broth
- 4 large potatoes, peeled and cubed
- 3 large carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until it shimmers.
- Add the cubed beef, browning on all sides to seal in flavors.
- Toss in the chopped onion and minced garlic, stirring until the onion becomes translucent.
- Stir in the tomato paste, thyme, rosemary, salt, and pepper, warming for a minute.
- Pour in the beef broth, then add the potatoes and carrots.
- Secure the lid and set to ‘Manual’ mode for 35 minutes.
- After cooking, wait 10 minutes for a natural pressure release, then quick-release any remaining steam.
- Serve hot, garnished with fresh herbs if desired.
Notes
Prep ingredients ahead of time to ensure smooth cooking. Can be adapted for a slow cooker if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg