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beef stew

A hearty and flavorful beef stew cooked to perfection, packed with tender meat and vegetables.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds beef chuck roast
  • 4 carrots carrots
  • 3 stalks celery stalks
  • 1 onion yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 1.5 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves bay leaves
  • 1 tablespoon worcestershire sauce

Method
 

Preparation Steps
  1. Cut the beef into 1.5-inch cubes and season with salt and pepper.
  2. Set the instant pot to sauté mode. Add olive oil and brown the beef in batches for about 5 minutes per batch. Remove and set aside.
  3. Add chopped onions, carrots, and celery to the pot. Sauté for 5 minutes until softened.
  4. Add minced garlic and cook for 1 minute.
  5. Return the browned beef to the pot. Add beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce.
  6. Close the lid, set to manual high pressure, and cook for 45 minutes. Allow natural release for 10 minutes before releasing any remaining pressure.
  7. Open the lid, remove bay leaves, and stir. Serve hot with crusty bread or your preferred side.

Notes

For extra flavor, add a splash of red wine during cooking or top with chopped fresh parsley before serving.