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5 from 3 votes

Hearty Beef Stew in the Instant Pot

Course: Main Course, Soup
Author: Mary

Ingredients

  • 2 slices bacon chopped
  • 1 1/. - 2 lbs stewing beef cut in bite sized chunks
  • salt + pepper to season beef
  • 2 tbsps flour
  • olive oil for sauteing
  • 1 large onion sliced
  • 1 cup red wine of your choice
  • 4 carrots peeled, cut in thick slices
  • 1 stalk celery sliced
  • 1 small head of garlic peeled, smashed
  • 2 potatoes peeled, cubed
  • 1 pkg white or cremini mushrooms sliced in half
  • 2-3 bay leaves
  • a few sprigs thyme (or other woody herbs you like
  • 2 1/2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp corn starch
  • 1 tsp cold water
  • 1 tbsp finely chopped parsley for garnish

Instructions

  • Press saute mode on instant pot. 
    Add chopped bacon and cook until browned stirring often.
    Transfer to a plate and set aside.
  • Toss beef cubes with flour to coat.
    Add a bit of oil and cook seasoned beef, in batches, until browned.
    Transfer to plate with bacon. Set aside
  • Add a bit more oil if needed and saute onions and mushrooms for about 5 minutes, stirring often so they don't burn.
    Add garlic cloves and saute another minute, the add wine and continue cooking a few more minutes,  scraping the bottom of the pan with a wooden spoon, to release the crusty bits ( this adds flavour and prevents burn alert issues with the instant pot)
  • At this point return beef and bacon to the pot, add carrots and celery, broth, herbs and tomato paste, no need to stir.
  • Press cancel, lock on lid, and turn pressure valve to sealing.
    Choose pressure cook mode, adjust timer to 35 min.
  • When done, let timer run for natural pressure release,  for 10 minutes.
    Carefully turn pressure valve to venting, to release any remaining pressure, press cancel then open lid.
  • Press saute mode.
    In a small cup mix together cornstarch with a bit of cold water, then stir into stew and heat for a few minutes.
    Press cancel.
  • Preheat oven to 425F.
    Transfer stew to a cast iron pot or other oven safe cookware.
    Roast in oven for 12-15 minutes, uncovered.
    Ladle into bowls and garnish with parsley.
    Serve hot with a nice crusty bread or sliced baguette and enjoy.

Notes

This recipe really does get a lot of flavour from the red wine, so I highly reccomend using it. However if you need to, just substitute with the same amount of broth to deglaze, adding 1 tbsp of worchestershire sauce, and then proceed with recipe as indicated.