Beef Stew

By carvalhohm

Ingredients

• 2 2 1 to 2-inch chuck roast, fat trimmed, cut into 1 to 2-inch chunks
• 2 2 1 to 2-inch chuck roast, fat trimmed, cut into 1 to 2-inch chunks
• 2 2 1 to 2-inch chuck roast, fat trimmed, cut into 1 to 2-inch chunks
• 1 1 1 medium onion, sliced thinly
• 1 1 1 medium onion, sliced thinly
• 1 1 1 medium onion, sliced thinly
• 2 2 2 stalks celery, sliced diagonally in thick pieces
• 2 2 2 stalks celery, sliced diagonally in thick pieces
• 2 2 2 stalks celery, sliced diagonally in thick pieces
• 6 6 6 carrots, sliced diagonally in thick pieces
• 6 6 6 carrots, sliced diagonally in thick pieces
• 6 6 6 carrots, sliced diagonally in thick pieces
• 1/2 1/2 1/2 cup tomato juice
• 1/2 1/2 1/2 cup tomato juice
• 1/2 1/2 1/2 cup tomato juice
• 2 2 2 teaspoons salt
• 2 2 2 teaspoons salt
• 2 2 2 teaspoons salt
• 1 1 1 tablespoon sugar
• 1 1 1 tablespoon sugar
• 1 1 1 tablespoon sugar

Preparation

Step 1

Place everything in the Instant Pot. Select the stew/meat setting; 35 minutes, high pressure. After it's done, let everything mellow out for about 10 minutes before using quick release. Technically at this point, it's done. But I recommend placing stew in a casserole or other serving dish and finishing with a quick browning session in the oven giving it about 10-20 minutes in a hot oven (400 F.), uncovered, before serving. It gets the meat nice and caramelized on top and helps thicken the gravy.