The ultimate comfort food...Beef Stew. Now even better because you can make it all in one pot and be done with dinner in under an hour! Serve as is or in a sourdough bread bowl! 😋
Ingredients
- 2 lbs. boneless chuck roast, cut into 1 1/2 cubes
- 2 Tbsp. olive oil, divided
- 2 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 large yellow onion
- 2 cloves garlic, minced
- 1 lb. carrots, peeled and roughly chopped
- 2 large russet potatoes, peeled and cubed
- 14.5-ounce can low-sodium beef broth
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- 1 can (8-ounce) tomato sauce
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1 1/2 cups fresh or frozen peas
Instructions
- Turn the pressure cooker to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot, brown your beef while working in batches. You don't want to over crowd the pot, otherwise they will not brown nicely. Season your beef throughout with salt and pepper. Once all of the beef is browned, transfer the seared meat to a clean plate.
- Add the remaining tablespoon of olive oil and the onion to the pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes. Season with another pinch of salt and pepper to deepen the flavor.
- Next, add in the garlic, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom.
- Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef. Pour the tomato sauce on top. Do not stir again.
- Close the pressure cooker lid and switch the pressure release switch to the sealing position. Set the cook time to 35 minutes at high pressure using the Manual preset. When the cook time ends, allow the pressure to naturally release for 10 minutes. Once done, carefully switch the pressure release switch to the venting position to release any remaining steam and pressure.
- Give the beef stew a quick stir. Remove and discard the bay leaf. Add the peas and stir to warm through.
- To thicken: Whisk together the cornstarch and water to create a slurry in a small bowl. Add to the pot and stir until the stew thickens. Serve hot and enjoy!
