Beef Stew


A satisfying and hearty stew that comes together, well, in an instant!


  • 2 lbs Chuck Roast, cubed
  • 2 Tbl Flour
  • 2 Tbl Olive Oil or Butter if you prefer
  • 1 lb Carrots, sliced
  • 1 lb Red or Yellow potatoes, diced
  • 8 oz Mushrooms, quartered
  • 2 – 3 Cloves Garlic, minced
  • 1 Medium Onion, chopped
  • 1 Tbl Worcestershire
  • 2 Tbl Soy Sauce
  • 2 Tbl Tomato Paste
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 2 cups Beef Stock


Make slurry (last step when stew is finished), with 1/2 cup stew sauce and 2 – 3 TBL cornstarch, mix to dissolve and stir into broth to thicken.

1. Season stew meat with salt, pepper and toss with flour.

2. Turn Instant Pot to saute and heat oil in pot. Add meat and brown on all sides.

3. Pour stock into pot and scrape browned bits of flour, stir to dissolve.

4. Add Worcestershire, soy sauce, minced garlic, tomato paste, rosemary and thyme. Stir.

5. Add all your veggies and stir.

6. Close the lid of in the Pot and make sure the steam valve is off. Set cooker to 35 minutes at high pressure. Allow cooker to naturally release for 10 minutes, then quick release.

7. When button lowers, make slurry: Remove 1/2 cup stew sauce and mix with 2 to 3 TBL cornstarch. When dissolved, add back to pot to thicken stew.