All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

1 pound extra lean stewing beef, cut into bite-sized pieces 2 tablespoons olive oil, or more to taste 1 large onion, diced 3 cloves garlic, finely chopped 1 splash red wine 3 cups chopped carrots 2 cups chopped celery 1 ½ cups canned diced tomatoes 1 ½ cups chicken broth 1 sprig chopped fresh thyme 1 bay leaf salt and ground black pepper to taste ⅓ cup chicken broth 2 tablespoons cornstarch

Nutrition Info

464.8 calories carbohydrate: 24.4 g cholesterol: 78.8 mg fat: 29.4 g fiber: 6 g protein: 24.3 g saturatedFat: 9.9 g servingSize: - sodium: 975.8 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef, cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic, cook until fragrant, about 1 minute.
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes, stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper.
Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Mix 1/3 cup broth with cornstarch to make the slurry.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.

4 servings

This is not your typical Instant Pot® stew. It has no potatoes, but it does have tons of flavor. Serve with lots of crusty bread and enjoy!