INSTANT POT BEEF STEW - SPEND WITH PENNIES

Instant Pot Beef Stew - Spend With Pennies image

Provided by @MakeItYours

Number Of Ingredients 15

2 pounds stewing beef (trimmed and cubed)
½ teaspoon each garlic powder (salt and pepper)
1 large onion (diced)
3 tablespoons olive oil
1/4 cup tomato paste
3 cups beef broth
1 cup red wine (or 1 more cup beef broth)
1 teaspoon fresh rosemary (chopped)
2 sprigs thyme
4 large carrots (chopped)
3 cups baby potatoes (cubed)
2 stalks celery (chopped, about 1 cup)
3/4 cup peas (defrosted)
3 tablespoons cornstarch
3 tablespoons water

Steps:

Toss beef with garlic powder, salt and pepper.
Turn a 6-quart Instant Pot to sauté and add half of the olive olive oil. Brown half of the beef, about 3-5 minutes, don't stir too much so you get a nice crust. Repeat with remaining beef.
Add broth, tomato paste, rosemary, wine and vegetables (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
Remove lid and turn to sauté bringing broth to a boil.
Create a slurry by combining cornstarch and water in a small bowl or cup.
Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly.
Stir in peas and serve.