The beef in the stew cooked in the Instant Pot comes out so tender.   It’s nice to throw it all in the pot and it is ready to eat within an hour!

Olive oil
Kosher salt
3 lbs. stew beef cut in bite size pieces
1 medium onion, chopped
3 cloves garlic, pressed or minced
3 T. flour
1/2 c. red wine
1 – 14 oz can beef broth (or 2 c. bouillon)
2 bay leaves
1 lb. baby carrots, cut in thirds
3 stalks celery cut in 1″ pieces
2 lbs. potatoes cut in bite size pieces
1/4 c. baby frozen peas, if desired

Lay the meat on paper towels and blot dry
Sprinkle with 2 t. salt

Put IP on saute mode and let heat up
Add 3 T. oil and let it get very hot
Add half the beef and brown on all sides
Remove meat to large bowl with the juices
Repeat with the remaining beef, adding to the bowl also

Heat additional 3 T. oil in pot
Add onions, and saute until almost brown
Add garlic and saute for 30 seconds

Add 1 T. oil, 2t. salt,  and flour to onion mixture and stir
(mixture will be dry)
Add wine and broth, and simmer for 5 minutes

Add meat, carrots, celery, bay leaves, and stir well
Sprinkle potatoes over meat mixture and seal the lid

Cook on manual high for 25 minutes, then natural release for 15 minutes
Remove lid and stir all the stew together
Stir in 1/4 c. baby peas, if desired

If stew is not quite ready, replace lid and cook on manual high for additional 5 minutes

Let the stew rest, uncovered, for 5 – 10 minutes before serving

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