Description
A rich and creamy beef stew made in the Instant Pot, featuring tender beef chuck, root vegetables, and a savory Garlic Parmesan finish.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 3 carrots, sliced into rounds
- 3 large potatoes, peeled and cubed
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 cup grated Parmesan cheese
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil over medium-high heat.
- Brown the beef cubes in batches until seared on all sides, then remove and set aside.
- Sauté diced onion and minced garlic in the pot for 2-3 minutes until translucent.
- Pour in a splash of beef broth and scrape the bottom of the pot to remove all browned bits.
- Return beef to the pot and add carrots, potatoes, remaining beef broth, Worcestershire sauce, and garlic powder.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.
- Perform a quick pressure release once the timer ends.
- Mix cornstarch and cold water in a small bowl to create a slurry, then stir it into the stew and simmer for 2 minutes.
- Turn off the heat and stir in the grated Parmesan cheese and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American