- 1.5 tablespoons olive oil, divided
- 2 lbs. boneless beef chuck roast, sliced into 1-inch chunks
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon white whole wheat flour
- 1/4 cup dry red wine
- 1 cup beef broth
- 1.5 tablespoons Worchestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 5 cloves garlic, minced
- 1 medium white onion, chopped and divided
- 2 large celery stalks, cut into 1-inch chunks
- 4 large carrots, peeled and cut into 1.5-inch chunks
- 3 small russet potatoes, sliced into 1-inch chunks
- 8 oz. sliced baby Bella mushrooms
- 1 cup frozen peas
- First, begin by prepping your chuck roast. Cut the beef into 1 to 1.5-inch bite-sized pieces and then place into a large bowl.
- Next, mix together your beef stew seasoning by placing rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, salt, and white whole wheat flour into a small bowl. Mix to combine and then sprinkle on top of beef chunks and toss to coat the beef.
- Turn on your Instant Pot’s saute feature and add 1 tablespoon of olive oil. When the olive oil is fragrant, add half of the beef chunks to the pot. Brown beef chunks for 1.5-2 minutes, flip, and brown for another 1.5-2 minutes. Then, remove the first batch of beef chunks and repeat with the remaining half. Once browned remove all beef from Instant Pot and set aside.
- Turn off the saute feature and deglaze the pot with red wine. Use a wooden utensil to scrape off all the brown bits on the bottom of your Instant Pot. This step is important for preventing the burn notice.
- Add beef broth, Worchestershire, balsamic vinegar, and tomato paste to the Instant Pot and whisk to combine.
- Next, create an herb bundle by using a piece of baker’s twine to tie together fresh rosemary and thyme. Add that into the liquid.
- Add minced garlic, half the white onion (you’ll use the other half later), and the seasoned beef. Make sure you get any leftover spices from the beef. Give everything a toss and then place the lid on your Instant Pot.
- Turn the valve to seal and turn your Instant Pot to manual > high > and set the timer to 20 minutes. It should take around 10 minutes to build enough pressure to start counting down from 20.
- Once the timer goes off, quick release and let the steam pour out. Open Instant Pot, remove herb bundle, and then add the remaining onion, celery, carrots, potato, and mushrooms. Give everything a toss and then place the lid back on your Instant Pot. Seal the valve > turn Instant Pot to manual > high > and set the timer to 2 minutes. Again, it will take some time for enough pressure to build before it starts to count down from 2.
- Once the timer goes off, quick release the Instant Pot and let the steam pour out. Open the lid and immediately add the frozen peas and stir. Let the beef stew sit for at least 5 minutes to thicken before serving.
Tips & Notes
- Since all Instant Pot’s vary, you may need to cook the vegetables for additional time depending on how your veggies come out. Ours cooked perfectly after 2 minutes. If they still aren’t done, close the lid and cook longer.
Nutrition FactsServing Size: 1/8 recipe Calories: 379 Sugar: 7 Sodium: 454 Fat: 12 Carbohydrates: 24 Fiber: 4 Protein: 42 Cholesterol: 87
Keywords: instant pot beef stew