Beef Stew IP

By MaryEllen

You can make a beef stew that tastes like it simmered all day on the stove, while it only took a short amount of time.

Ingredients

• 2 1/2 pounds chuck roast cut into bite sized pieces
• 2 to 3 tablespoons vegetable oil
• 1 teaspoon kosher salt
• 16 ounces chicken stock
• 16 ounces tomato sauce
• 1 teaspoon smoked paprika
• 2 pounds potatoes, cut into bite-sized pieces
• 8 ounces carrots, cut into bite-sized pieces
• 2 large onions, cut into bite-sized pieces
• 1/2 teaspoon garlic powder

Details

Adapted from copykat.com

Preparation

Step 1

Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil. Salt meat while browning. Once the meat has browned add tomato sauce and chicken stock. Cook the meat on the manual high setting for 30 minutes. Perform a quick release. Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.

When the stew finishes you can either perform a quick release or a manual release.

Please note, the chicken stock for the recipe is not a typo. I like layering different meat flavors together. I believe it intensifies the overall flavor. You are free to use beef stock instead of chicken stock. Also, the second cooking time has been changed to 4 minutes. After several tests, 4 minutes is sufficient to cook the vegetables.