Easy, healthy Instant Pot Beef Stew. Fall-apart tender beef in the most flavorful sauce! Loaded with veggies, Paleo, gluten free, and Whole 30 friendly. Beef Stroganoff, Beef and Broccoli, Beef Stew Crock Pot Recipes, Beef, Beef Recipes For Dinner, Beef Recipes Easy, Beef Recipes, Beef Stew
Prep time: Cook time: Total time:
Yield: 7 Servings
Ingredients: 2 pounds boneless chuck roast 3 tablespoons extra-virgin olive oil — divided 2 teaspoons kosher salt — divided 1/2 teaspoon ground black pepper — divided 1 large yellow onion And so on.
Instructions:
First. Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
And now, Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
Step 03, While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
