Instant Pot Garlic Herb Beef Stew Meat

• 2 pounds beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 4 sprigs fresh parsley
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons tomato paste

Steps

1. 1 Press the sauté button on your Instant Pot and heat the olive oil.
2. 2 Season the beef with salt and pepper, then sear in batches until browned, removing each batch before adding more.
3. 3 Add the onion, garlic, carrots, and celery to the pot and cook until softened.
4. 4 Stir in the tomato paste and cook for 1 minute.
5. 5 Deglaze the pot with beef broth and red wine, scraping up any browned bits.
6. 6 Add thyme, rosemary, parsley sprigs, and bay leaves.
7. 7 Secure the lid on the Instant Pot and set to high pressure for 60 minutes.
8. 8 Once done, perform a quick release and remove the lid carefully.
9. 9 Discard the parsley sprigs and bay leaves before serving.

Nutrition

Tips

• For best flavor, use room temperature broth and wine.
• If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the stew during the last 5 minutes of cooking.
• Adding a splash of Worcestershire sauce can deepen the flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve over mashed potatoes or with crusty bread.
• Pairs well with a side of roasted vegetables.

FAQ