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Traditional Beef Stew - Instant Pot

Warm up with this rich traditional beef stew; made easy with the Crockpot® Express Pressure Multicooker.


Traditional Beef Stew - Instant Pot
source Crockpot
categories main dish, meat, stew, instant pot
yield Serves 6
prep time 20 mins
total time 3 hrs

INGREDIENTS
  • 1 tbsp olive oil
  • 1 ½ lb stewing beef
  • ½ tsp each salt and pepper
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh thyme
  • 2 tbsp tomato paste
  • 1 ½ cup diced carrots
  • 2 cup quartered baby potatoes
  • 1 cup pearl onions, peeled
  • ½ cup red wine
  • 2 cup beef stock
  • 2 bay leaves
  • 3 tbsp corn flour
  • 1 cup frozen peas
  • 2 tbsp chopped fresh chives

    • INSTRUCTIONS
  • 1. Press BROWN/SAUTÉ, then press START/STOP. Allow to preheat. Add oil to cooking pot, toss beef with salt and pepper; add to cooking pot. Cook, stirring occasionally, for 5 - 7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste, carrots, potatoes, onions, wine, stock, bay leaves and bring to the boil.
  • 2. Press START/STOP. Secure the lid ensuring the steam release valve is in the release (open) position. Select SLOW COOK, set temperature to HIGH, and adjust time to 4 hours, cooking until beef and vegetables are tender. Press START/STOP.

    • NOTES

    NUTRITION