Ingredients
Scale
- 2 lbs Beef Chuck, cut into 1-inch cubes
- 4 medium Yukon Gold or Russet Potatoes, diced
- 3 medium Carrots, sliced
- 1 large Onion, diced
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 Bay Leaf
Instructions
- Chop the beef chuck, potatoes, carrots, and onion into even-sized pieces.
- Sear the beef in the Instant Pot on the sauté function until browned on all sides.
- Sauté the diced onion in the same pot, add tomato paste and cook for an additional minute.
- Add the potatoes, carrots, seared beef, beef broth, Worcestershire sauce, thyme, and bay leaf to the pot. Stir to combine.
- Close the lid and set the Instant Pot to ‘Stew’ or ‘Manual’ for 35 minutes. Allow for natural pressure release for 10-15 minutes before quick releasing remaining pressure.
Notes
- Ensure to use quality beef chuck for better flavor and tenderness.
- Searing the beef is essential for a rich flavor.
- Natural pressure release maximizes tenderness.
- Adjust seasoning after cooking to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg