This classic stick-to-your-ribs Instant Pot Classic Beef Stew is the ideal meal for a chilly weekend to cozy up with a bowl and dare I say- you can sop up the remnants with some freshly made biscuits.
Instant Pot Classic Beef Stew

This classic stick-to-your-ribs Instant Pot Classic Beef Stew is the ideal meal for a chilly weekend to cozy up with a bowl and dare I say- you can sop up the remnants with some freshly made biscuits. 

Ingredients
  • 1 1/2 Pound Beef (stew cuts)
  • 1 14 Oz Can Plum Tomatoes
  • 1 Large Parsnip cubed
  • 4 Red Potatoes washed, peeled & cubed
  • 2-3 Carrots cubed
  • 1 Large Onion
  • 1 tablespoon Worcestershire
  • 4 cloves Garlic
  • 1/4 Teaspoon Cumin
  • 1/4 Teaspoon Paprika
  • 2 Cup Beef broth (low sodium)
  • 2 Sprigs Tarragon andThyme
  • 8 Oz Mushrooms
  • salt and pepper
  • cilantro
Instructions
  1. Season beef with garlic powder, onion powder, salt, and pepper.

    Set a 6-qt Instant Pot® to the high saute setting. Add oil; working in batches, add beef and cook until evenly browned. Remove the beef and add onion and mushroom saute for 2-3 minutes. Stir in garlic. 

    Stir in potatoes, carrots, celery, Parsnip, beef broth, tomato sauce, Worcestershire, thyme, tarragon, paprika, cumin, and bay leaves until well combined; season with salt and pepper, to taste. Adjust the instant pot to manual- adjust pressure to high, and set time for 25 minutes. When finished cooking, use the quick-release pressure option.

    To thicken the stew without flour remove a few pieces of potatoes and carrots- smash them and add them back to the pot. Mash more potatoes if needed until desired consistency is reached.

    Serve immediately, garnished with cilantro, if desired.

    Serve over rice. 

    This classic stick-to-your-ribs Instant Pot Classic Beef Stew is the ideal meal for a chilly weekend to cozy up with a bowl and dare I say- you can sop up the remnants with some freshly made biscuits.