Instant Pot is a definite kitchen essential. Create hearty and comforting meals in just 30 minutes, like this tenderly delicious beef stew. Effortless to make and great for serving a crowd, on a chilly night!
- Canola Oil
- 2 pounds Beef stew meat
- Salt and Pepper, to taste
- 3-4 Crushed garlic cloves
- 1 Diced yellow onion
- 2 tablespoons Tomato Paste
- 2 Bay leaves
- 1 large Russet potato, peeled and cubed
- Carrots, peeled and sliced
- 2 tablespoons All-purpose flour
- Red wine (for a richer and darker stew)
Serving: 4 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes (plus additional time for natural pressure release and thickening)
- Set Instant Pot to Sauté mode. Once hot, add canola oil.
- Season beef stew meat with salt and pepper according to your taste.
- Cook each side of the meat for 4 minutes until browned. Set aside once cooked.
- Add diced onion, crushed garlic, and tomato paste to the pot. Stir until it starts sticking to the pot. Deglaze with 2 cups of water.
- Return the meat to the pot and add the cubed potato, sliced carrots, and bay leaves.
- Seal the pot and set it to high pressure for 30 minutes.
- Allow for natural pressure release after the cooking cycle completes.
- In a small bowl, make a slurry using all-purpose flour and water. Mix it into the pot and simmer for a few minutes until the stew thickens.
- Optional: For a richer flavor, add red wine and let it simmer for a few minutes.
- Serve hot and enjoy your flavorful Boeuf Bourguignon!