Instant Pot Beef Stew
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (10)

Instant Pot Beef Stew

NUTRITION · PER SERVING115M COOK
CAL 23%·PRO 55%
CARBS 22G19% OF CAL
4G FIBER12G OTHER6G TOTAL SUGAR
FAT 29G58% OF CAL
10G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender braised beef with carrots, celery, potatoes, and tomatoes in a rich gravy. Comfort food made faster in a pressure cooker.

mainamericansoupbeef
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Nutrition & ingredients

Ingredients

serves 10
  • 4 cups beef stock (or beef broth, divided, see note 2)
  • 2 cups thinly sliced carrots (3–4 large carrots)
  • 1-3/4 cups thinly sliced celery (sliced, 4–5 stalks)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 pound baby gold potatoes (halved (or quartered for large ones))
  • 2 tablespoons tomato paste
  • 2-1/2 to 2-3/4 pounds beef chuck roast (cut into 1–2 inch cubes)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil (divided)
  • 1 cup yellow onion (diced, 1 small onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 beef bouillon cube (see note 2)
  • 1/2 teaspoon paprika
  • 1 teaspoon dried parsley
  • 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
PREP
60M
SODIUM
707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.