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Ingredients:
- 1.5 pounds (680g) stewing beef, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
Instructions:
- Turn on the Instant Pot and select the “Sauté” function. Add the vegetable oil and let it heat up.
- Add the chopped onions and minced garlic. Sauté for a few minutes until they become translucent.
- Add the stewing beef pieces to the Instant Pot and brown them on all sides. This should take about 5 minutes.
- Once the beef is browned, add the flour and stir well to coat the meat evenly. This will help thicken the stew.
- Add the diced tomatoes, tomato paste, thyme, rosemary, bay leaf, and season with salt and pepper. Stir everything together.
- Pour in the beef broth, and make sure to scrape the bottom of the Instant Pot to release any browned bits stuck to the bottom. This will add flavor to the stew.
- Add the carrots, potatoes, and celery to the Instant Pot.
- Close the Instant Pot lid and set the valve to “Sealing.” Cancel the “Sauté” function, and select the “Pressure Cook” or “Manual” setting. Set the cooking time to 35 minutes on high pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes. Then, carefully turn the valve to “Venting” to release any remaining pressure.
- Open the Instant Pot and add the frozen peas. Stir them into the stew, and the residual heat will cook them through.
- Taste the stew and adjust the seasoning if needed with more salt and pepper.
- Serve your delicious Instant Pot beef stew hot, garnished with fresh herbs if desired.
Enjoy your hearty and flavorful beef stew made with the convenience of an Instant Pot!
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