Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s

INGREDIENTS:

  • 1.5 pounds of beef chuck roast or stew meat cut into about 1″ cubes
  • 2 Tbsp clarified butter (or vegetable oil)
  • 5 cups Beef broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon of balsamic vinegar
  • 1 Medium Onion, chopped
  • 1/2 lb of carrots (2 or 3) peeled and sliced 1/4″ thick
  • 1 lb. of potatoes, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cubes beef bullion or 1 Tablespoon of granulated or paste
  • 2 rosemary twigs.
  • 2 Tablespoons Corn Starch
  • 1/2 Cup Milk

INSTRUCTIONS:

  1. Coat the meat in the salt and pepper.
  2. Heat the oil in the cooker and brown the meat.
  3. Add the other ingredients except the potatoes, corn starch and milk.
  4. Set the InstaPot to Dark Meat / Meat + Less / (20 minute) setting.
  5. When the cooking is finished, use a quick release to stop the cooking.
  6. Add the potatoes.
  7. Cook for an additional 10 minutes.
  8. Use the quick release to stop the cooking.
  9. Stir the corn starch into the milk.
  10. Add the corn starch and milk mixture to the stew, stirring rapidly.
  11. Heat the stew to boiling to incorporate the corn starch and thicken the mixture.
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