- 1 tablespoon olive oil
- 1 ½ pounds cubed beef chuck roast
- 1 teaspoon each salt and pepper
- 2 teaspoons Italian seasoning
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 large or 2 medium carrots, chopped
- ½ pound potatoes, cubed
- ½ pound parsnips, chopped
- ½ cup dried sliced mushrooms
- 1 cup tomato sauce - I like to use a slightly spicy variety
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Add the olive oil to the Instant Pot and turn on the sauté function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Italian seasoning. Sauté the meat until browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, parsnips, dried mushrooms, and tomato sauce.
Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Add the frozen peas to the pot. Mix together the cornstarch and cold water in a small bowl and stir the mixture into the stew until thickened.
- Yields: 6-8 servings
- Preparation Time: 1 hour
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