You are looking for an easy and affordable dinner that will please the whole family? Beef stew is the ideal choice, especially on a cold evening. Its combination of tender beef, perfectly cooked vegetables, and a rich broth is simply delicious.
The Instant Pot comes to the rescue to make this dish even more convenient. Start by searing the beef to enhance its flavor, then sauté the onions and garlic in the same pot. For a richer taste, add some red wine. Add the rest of the ingredients and cook under pressure. Finally, thicken the stew with cornstarch.
The best part? The cooking time is reduced to less than an hour and a half, from preparation to serving. Plus, you only need one pot to cook it, making cleanup a breeze.
Whether you’re following a gluten-free diet or not, this beef stew is a delicious and satisfying meal. If you’re not gluten-free, consider serving it with crusty bread to soak up the flavorful juices. Enjoy this tasty and stress-free weeknight dinner!
Ingredients:
- 2 pounds of boneless beef chuck roast, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons of canola oil
- 1 medium yellow onion, roughly chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1/3 cup of red wine
- 2 teaspoons of fresh thyme leaves (or 1 teaspoon of dried thyme)
- 1 medium bay leaf
- 2.2 pounds of Yukon Gold potatoes, cut into quarters
- 2 large carrots (about 1.5 pounds), cut into half-inch pieces
- 1 large parsnip (about 1.5 pounds), cut into 1.5 cm pieces
- 2/3 cup of beef broth
- 1 tablespoon of cornstarch
- 1 tablespoon of Worcestershire sauce
- 1 cup of frozen peas
Preparation:
Gather all the necessary ingredients.
Place the beef on a cutting board and cut it into one-inch pieces, removing excess fat and cartilage (retain a moderate amount of fat, but discard particularly large pieces). Season the beef generously with salt and pepper.
Set the Instant Pot to the sauté mode on high heat. Pour 1 tablespoon of oil to cover the bottom of the pot. Add half of the beef in a single layer and sear it until it’s golden brown, about 4 minutes. Use tongs to flip the pieces and brown the other side for about 3 minutes. Once cooked, transfer the seared beef to a plate and repeat with the remaining beef. Set aside for later.
In the Instant Pot, add the remaining tablespoon of oil. Sauté the onion, stirring occasionally, until it becomes translucent, about 2 minutes. Add the garlic and tomato paste, and sauté for about 30 seconds, or until fragrant.
Pour in the wine, thyme, and bay leaf. Scrape the bottom of the pot to release the browned bits. Simmer the mixture until the wine has reduced by half, about 1 minute.
