This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!

Quick Info

⏱️ 70 min • 🍽️ 4 servings • ⭐ 98%

Nutrition

619 cal • 70g protein • 48g carbs • 16g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 3-pound chuck roast, cubed into 1½-inch pieces
• 3 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• ¼ cup tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons Worcestershire sauce
• 2½ cups beef broth, divided
• 3 medium carrots, cut into 1½-inch pieces on the bias
• 2 celery stalks, cut into 1-inch pieces on the bias
• 3 Yukon gold potatoes, cubed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup frozen peas, thawed
• ¼ cup finely chopped fresh parsley

Instructions Preview

1. On a cutting board, pat the cubed chuck ro…
2. Set the Instant Pot to sauté and add 1 tab…
3. Add the remaining tablespoon of olive oil …

…and 7 more steps

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