Instant Pot Beef Stew
Ingredients
▢2 lbs. Beef stew meat or chuck roast, fat trimmed, cut into 1-2-inch chunks
▢1 ½ Tablespoons Olive Oil
▢1 tsp salt
▢1 tsp pepper
▢2 garlic cloves minced
▢3 Tablespoons Worcestershire Sauce
▢1 medium onion sliced thinly
▢1.25 lb bag Dandy® celery sliced diagonally in thick pieces
▢6 carrots sliced diagonally in thick pieces
▢3/4 pound potatoes cubed
▢3 cups beef broth
▢1/2 cup tomato juice
▢2 Tablespoons cornstarch
▢2 Tablespoons water
Instructions
Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add in the meat and season with the salt and pepper.
Cook the meat until browned on all sides.
Add the beef broth to the Instant Pot. Use a spatula or spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, Dandy® celery, onion, carrots, potatoes, and tomato juice. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes. Then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.