Instant Pot Meat and Potatoes Beef Stew

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

3 tablespoons all-purpose flour

1/2 teaspoon salt (plus extra as needed)

1/2 teaspoon freshly ground black pepper (plus extra as needed)

2 pounds stew beef (cut into 2-inch cubes)

3 tablespoons extra-virgin olive oil

1 small yellow onion (chopped)

1/2 teaspoon fresh rosemary (leaves only, finely chopped; or 1/4 teaspoon dried rosemary)

1/2 teaspoon fresh thyme (leaves only, finely chopped; or 1/4 teaspoon dried thyme)

1/4 teaspoon dried oregano

1 pinch cayenne pepper

1 tablespoon balsamic vinegar

2 cups beef broth

3 medium red potatoes (unpeeled and cut into 1-inch cubes)

1/2 teaspoon Worcestershire sauce

fresh Italian parsley (leaves only, chopped; for garnish)

Directions

Place the flour, salt, and pepper in a large bowl and stir to combine. Add the beef and toss with the flour mixture until the beef is evenly coated. Set aside.

Press sauté and select the middle temperature. Place 1 tablespoon of the oil in the inner pot, wait about 2 minutes for the oil to heat, then add the onion, rosemary, thyme, oregano, cayenne pepper, and balsamic vinegar. Cook with the lid off, stirring occasionally, until the onion softens slightly. Remove the onion to a bowl; set it aside.

Place the remaining oil in the inner post, wait about one minute for it to warm, and then add half of the beef. Cook with the lid off, turning the beef occasionally, until it is browned on most sides, about 5 minutes. Transfer the browned beef to a plate and set aside. Repeat with the remaining beef.

Place the beef broth in the inner pot and use a silicone spatula or wooden spoon to scrape the bottom of the inner pot until most of the brown bits are released, about 1 minute. Add the reserved onion, browned beef, potatoes and Worcestershire sauce and stir to combine.

Close and lock the lid. Set the valve to sealing. Press cancel then select high pressure and set the time to 20 minutes.

When the cooking cycle ends, press cancel. Release pressure naturally, about 30 minutes.

Remove the lid and taste the stew for seasoning, adding salt and pepper as needed. Serve hot, garnished with parsley.

Meat and Potatoes Beef Stew will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 g
• Calories: 556 kcal
• Total Fat: 32 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 132 mg
• Sodium: 566 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 43 g