Instant Pot Beef Stew

Nice beef stew recipe. Made a few modifications in red.


Instant Pot Beef Stew (~from thesaltymarshmallow.com)

Directions

·        1 1/2 Pounds Beef Stew Meat (Used 1.7 pound beef stew meat)

·        1 Tablespoon Olive Oil

·        1 Teaspoon Salt

·        1 Teaspoon Pepper

·        1 Teaspoon Italian Seasoning (used no-salt seasoning; also added 1 teaspoons thyme, and 1 bay leave)

·        2 Tablespoons Worcestershire Sauce

·        3 Cloves Garlic, Minced (used 5 cloves garlic)

·        1 Large Onion, Chopped (used 2 onions)

·        1 16 Ounce Bag Baby Carrots, Cut Into Slices (used 1 large carrot)

·        2 sliced pepers

·        1 Pound Potatoes, Cubed (cut into larger chunks)

·        2 1/2 Cups Beef Broth (used 2 cups)

·        1 10 Ounce Can Tomato Sauce

·        2 Tablespoons Cornstarch

·        2 Tablespoons Water

Instructions

1.      Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning (used no-salt seasoning).

2.      Cook the meat until Browned on all sides.

3.      Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

4.      Before putting in the onions and carrots, I sautéed that as well.

5.      Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Added in 1 teaspoon dried thyme, 1 bay leave, and 2 sliced peppers.

6.      Close the lid and steam valve on the instant pot.

7.      Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

8.      Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.