Life Changing Instant Pot Beef Stew

Name: Life Changing Instant Pot Beef Stew
Yield: 5-6 servings
Ingredients: 2 lbs beef, chuck roast, fat trimmed, cut into bite-size chunks; 2 medium onions, sliced thinly; 2 stalks celery, sliced diagonally in thick pieces; 9-10 carrots, sliced diagonally in thick pieces; 2 tablespoons small tapioca - see notes; 1/2 cup tomato juice; 2 teaspoons salt; 1 tablespoon sugar

Added by

Rachel about 7 years ago

Made almost 7 years ago

pinchofyum.com

Ingredients

2 lbs beef, chuck roast, fat trimmed, cut into bite-size chunks
2 medium onions, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
9-10 carrots, sliced diagonally in thick pieces
2 tablespoons small tapioca - see notes
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar

Instructions

Instant Pot Instructions: Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it's done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it's done. But I recommend finishing with a quick browning session in the oven (see notes below). Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish - it can be glass or ceramic (we use a round casserole dish - something between 8x8 and 9x13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions. Finishing in the Oven: Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

Servings: 5-6 servings