Ingredients
- 1 lb stewing beef ( I cut them in smaller pieces)
- 3 tbsp avocado oil (divided)
- 1 small onion diced
- 1 tsp garlic paste or 2 cloves garlic minced
- 2 stalks celery diced
- 2 cups frozen peas and carrot mix
- 1 med potato peeled and diced
- 1 tbsp cornstarch
- 3 tsp Worcestershire sauce
- 1 tsp salt and pepper or as per taste
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp dried parsley
- 4 cups beef stock
Method
- Turn Instant Pot (IP) on sauté mode, once hot, add 2 tbsp oil.
- Add beef and sauté until browned (seared), then add cornstarch and salt and pepper. Mix well for 2-3 minutes until well coated then transfer to a plate.
- In the same pot, add 1 tbsp oil and onions and sauté until translucent.
- Now add celery along with thyme, paprika, and parsley. Sauté for 3-4 minutes.
- Add Worcestershire sauce and mix again.
- Add potatoes and frozen peas and carrots, and mix until coated in spices.
- Pour in stock and stir and add the beef back in the pot.
- Place the lid on the IP and put in the ‘sealing’ position.
- Press the ‘stew’ mode on the IP.
- Once cooking time is completed, let natural release (NR) for 10 minutes, then quick release (QR) by turning it to ‘venting’ position.
- Open the lid carefully, stir and serve with bread or salad. Enjoy!
Additional ingredients that are optional
- 2 tbsp tomato paste ( add when adding spices)
- your choice of veggies
- 1 tsp oregano
- 1/2 tsp chili powder or 1 jalapeño seeded and diced
- 1/4 cup quinoa or barley ( add when adding potatoes)
when do you add the beef back in so it can cook and get tender?
hi. sorry that was my fault. at #7 when you add the stock. thank you.
Hi – newest, top of the line instant pots don’t have a “stew” button. Any idea what the cook time is on high/low pressure? Thanks !
hi yes about 35 minutes.