Basic Beef Stew

By: Pillsbury

Basic Beef Stew With Instant Pot

Prep Time: 45 minutes

Cook Time: 54 minutes

Servings: 8 servings

 

Ingredients

2 pounds Beef Stew Meat

2 teaspoons salt

1 teaspoon pepper

2 tablespoons butter

1 tablespoon Muir Glen™ organic tomato paste from 6-oz can

2 cups chopped onions

2 cups diced peeled carrots 1-inch

2 cups diced peeled russet potatoes 1-inch

1 cup Progresso™ beef flavored broth from 32-oz carton

2 tablespoons cornstarch

2 tablespoons Water

 

Directions

  1. In large bowl, toss beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches, and cook 2 to 4 minutes on first side until browned. Turn and cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.

  2. Return beef to insert. Stir in tomato paste. Stir in onions, carrots and potatoes. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

  3. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.

 

Recipe Notes

Instead of 2 pounds of stew meat, you can purchase a 2 - 1/2- to 3 pound beef chuck roast, and cut it yourself.

Trim off the fat, and cut into 2-inch pieces. You should end up with about 2 pounds of meat.

Top with chopped fresh parsley for a pretty, fresh garnish.