- 6
- 15 mins
- 60 mins
Ingredients
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 pound baby Dutch yellow potatoes, cut into 1-inch chunks
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 3 stalks celery, cut into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1 cup frozen petite peas
- 2 tablespoons chopped fresh parsley leaves
- Ingredient note: Dutch yellow potatoes hold up well in the Instant Pot, but you can substitute for any kind you have on hand.
Preparation
Step 1
DIRECTIONS:
1. Season beef with salt and pepper, to taste.
2, Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
3.Stir in potatoes, carrots, celery, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. In a small bowl, whisk together flour and 1/2 cup stew broth.
Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
5. Stir in peas until heated through, about 30 seconds.
6. Serve immediately, garnished with parsley, if desired.