Beef Stew with Potatoes and Carrots
A colder weather recipe made in the Instantpot! So cozy and flavorful with tender pieces of beef and veggies! This is a recipe you can make ahead of even freeze in soup cubes for future meals!
Servings 8 servings
Ingredients
- 3 pounds beef chuck roast or lean beef stew meat
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes halved
- 5 large carrots chopped into 2" large chunks
- 1 large yellow onion sliced
- 4 roma tomatoes wedged
- 32 oz low sodium beef broth
- 2 tablespoons worcestershire sauce
Instructions
- In a large bowl, add meat with garlic, rosemary, onion powder, sea salt and black pepper. Coat meat completely and toss together. Leave to side.
- Cut up potatoes, carrots, onion and tomatoes.
- Set your Instantpot to sauté function and drizzle with 2 tablespoons olive oil. Cook for 10-15 minutes until beef is almost fully cooked through. Drain excess liquid if needed.
- Add in potatoes, carrots, tomatoes, beef broth and worcestershire sauce.
- Close lid and make sure it is set to “sealing” and not “venting”.
- Cook on high pressure for 50 minutes. When done, change seal to “venting” and allow to vent for 10 minutes before removing lid!