Description
A hearty and flavorful Instant Pot beef stew featuring tender beef, pearl onions, mushrooms, carrots, and potatoes simmered in a savory broth enriched with Worcestershire and soy sauces, perfect for a comforting meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb beef stew meat, cubed
- Salt and pepper to taste
- 2 Tbsp all-purpose flour
- 2 Tbsp butter
Broth and Flavorings
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- ½ Tbsp brown sugar
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
Vegetables
- 14 oz bag frozen pearl onions
- 8 oz mushrooms, washed and quartered
- 1 lb carrots, peeled and sliced into one-inch sections
- 0.75 lb potatoes, washed, peeled if desired, and chopped into one-inch cubes
Instructions
- Prepare Meat: Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat the meat evenly.
- Brown Meat: Turn on the Instant Pot sauté function and melt the butter until sizzling. Add the coated meat and brown on all sides without stirring too often to achieve a nice crust. Allow the flour to coat the bottom, being careful not to burn it.
- Add Liquids and Seasonings: Pour beef broth into the pot, stirring to dissolve browned bits from the bottom. Add Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme, mixing well.
- Add Vegetables: Add pearl onions (no need to thaw), quartered mushrooms, sliced carrots, and cubed potatoes to the pot. Stir all ingredients to combine evenly.
- Cook under Pressure: Close the Instant Pot lid and ensure the steam valve is sealed. Select the “meat/stew” setting or manually set to 35 minutes high pressure.
- Release Pressure: After cooking, allow the pressure to release naturally. Once done, carefully open the steam valve and lid.
- Serve: Stir the stew, taste, and adjust salt if needed. Serve hot with crusty bread for a satisfying meal.
Notes
- Use Better Than Bouillon or preferred beef broth; adjust salt after cooking as needed.
- Pearl onions are ideal for sweetness and ease; substitute with chopped yellow onion if preferred, sauté along with meat or add with vegetables.
- For a thicker stew, you can simmer using the sauté function after pressure cooking to reduce liquid.
- Be careful not to burn flour when browning the meat to avoid bitter flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
