Instapot Beef Stew

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This is a simple and quick beef stew dish that can be prepared and served in under an hour.

As we all know, softening beef in a typical the pot takes a long time; it can take hours to obtain the appropriate tenderness of the flesh. But, with your trusty Instapot, you can make a soft and tasty beef stew at any time of day.

Although stews are typically consumed immediately after cooking, this type of food tastes much better after a day or two, enabling the flavors to be absorbed by the meat and blended with the sauce.

So, if you're looking for a quick beef meal, pull out your instapot and fulfill your appetite in no time with this guaranteed tender and juicy stew. Enjoy!

Makes 6-8 servings

Ingredients:

• 3 pounds boneless beef chuck, cut into 1½-inch pieces

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 3 tablespoons olive oil

• 2 medium yellow onions, cut into 1-inch chunks

• 7 cloves garlic, peeled and smashed

• 2 tablespoons balsamic vinegar

• 1½ tablespoons tomato paste

• ¼ cup all-purpose flour

• 2 cups red wine

• 2 cups beef broth

• 2 cups water

• 1 bay leaf

• ½ teaspoon dried thyme

• 2 tbsp sugar

• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal

• 1 pound small white potatoes, cut in half

• Fresh chopped parsley, for serving (optional)

Instructions:

1. Pat the beef dry and season with the salt and pepper.

2. Using your Instapot, in sauté mode, heat 1 tablespoon of the olive oil, brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch.

3. Transfer the meat to a large plate and set aside.

4. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.

5. Add the tomato paste and cook for a minute more.

6. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.

7. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan.

8. Seal Instapot with lid, using High pressure, let cook for 30 mins. Allow the pressure to release naturally for 10 minutes before doing a quick release.

9. Open lid and add carrots and potatoes. Cover and seal Instapot again, and cook for another 5 minutes under High Pressure. Once Instapot beeps, carefully release pressure.

10. Remove bay leaf and discard, then taste and adjust seasoning, if necessary.

11. Serve the stew warm. Garnish with fresh parsley, if desired.

*This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat.