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The Perfect Beef Stew (adapted For The Instant Pot)
Prep Time: 00:15
Cook Time: 00:50
1 1/2 pounds beef chuck
1 tablespoon vegetable oil
1 teaspoon salt & pepper
1 teaspoon pepper
2 tablespoons worcestershire sauce
1 clove garlic, minced
1 large white onion, roughly chopped
4 large carrots, cut in 1 1/2" pieces
1 pound potatoes, cubed
2 1/2 cups beef broth
1 10 oz. can tomato sauce
2 tablespoons tomato paste
chopped fresh parsley
2 tablespoons cornstarch
2 tablespoons cold water
1Season beef on all sides with salt and pepper.
2Add the vegetable oil to the Instant Pot and turn on the saute function. When the oil starts to sizzle add the minced garlic and stir til fragrant. Add the meat and cook until it's seared on all sides.
3Pour the beef broth into the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
4Add the Worcestershire sauce, potatoes, onions, carrots, tomato sauce and tomato paste.
5Close the lid and steam valve on the instant pot.
6Cook on high pressure for 40 minutes, then allow the pressure to release naturally for about 10 minutes before doing a quick release.
7Mix together the cornstarch and water in a small bowl and stir into the stew until thickened. Top with fresh chopped parsley.
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