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Beef Stew IP by

Tags: InstantPot


1 tablespoon vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
3 carrots, cut into 2-inch pieces
3 celery ribs, cut into 1-inch pieces
1 sprig fresh thyme
1 cup frozen pearl onions
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional


Add the oil to the Instant PotŪ and set to saute.
Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant PotŪ in a single layer and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the beef broth and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
Add the potatoes carrots, celery, thyme and onions and remaining ingredients and stir to coat. Cook for 50 minutes. After the pressure cycle is complete quick release.

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