Loaded with flavorful chunks of meat + potatoes that come out amazingly tender. Truly the BEST beef stew recipe ever!
5 stars (59 ratings)
Ingredients
1 ½poundsstew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
1poundbaby Dutch yellow potatoes, cut into 1-inch chunks
4carrots, cut diagonally into 1/2-inch-thick slices
4celery ribs, cut into 1/2-inch-thick slices
3clovesgarlic, minced
4cupslow sodium beef broth
2tablespoonstomato paste
1tablespoonWorcestershire sauce
1teaspoondried thyme
1teaspoondried rosemary
¾teaspoonsmoked paprika
1teaspooncaraway seeds, optional
2bay leaves
4tablespoonsall-purpose flour
1cupfrozen petite peas
2tablespoonschopped fresh parsley leaves
Instructions
Season beef with salt and pepper, to taste.
Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
Stir in potatoes, carrots, celery, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together flour and 1/2 cup stew broth.
Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
Stir in peas until heated through, about 30 seconds.
Serve immediately, garnished with parsley, if desired.