Ingredients

The following ingredients have 1 Servings
  • 2 lbs beef stew meat ( - cut into 1-2" pieces)
  • ¼ cup all-purpose flour
  • 4 tbsp butter
  • 8 cups beef broth
  • 12 small red potatoes ( - washed and cut into quarters)
  • 3 medium carrots ( - peeled and sliced)
  • ¼ cup Worcestershire sauce
  • 4 tbsp tomato paste
  • 2 tbsp minced onions
  • 1 tbsp minced garlic

Instruction

  • Combine the cubed stew meat in a bowl with the flour. Toss to coat.
  • Set the Instant Pot to saute. Once hot, add the flour-coated meat along with the butter.
  • Brown the meat, turning only a handful of times until all of the pieces are just browned.
  • Add the broth and then scrape the bottom of the pot with a wooden spoon to deglaze - this helps make sure the pot can come to proper pressure.
  • Turn off the saute setting and then add the potatoes, carrots, Worcestershire sauce, tomato paste, minced onions, and garlic. Stir.
  • Put on the lid and set the valve to sealing. Cook on manual high for 40 minutes.
  • Once the cooking time is done - allow for a natural pressure release for 30 minutes, then do a quick release of any remaining pressure.
  • Carefully remove the lid, and then check the tenderness of the meat. It should be falling apart and the vegetables should be "fork-tender".
  • Stir the stew again before serving.