Ingredients
- 1.5 Pounds Beef Stew Meat
- 1 Tablespoon Olive Oil
- 2 Teaspoons onion salt
- 1 Teaspoon Pepper
- 2 Tablespoons Worcestershire Sauce
- 3 Cloves Garlic, Minced
- 1 16 Ounce Bag Baby Carrots (cut into small slices)
- 1 Pound Potatoes (cubed)
- 2 1/2 Cups Beef Broth
- 1 10 Ounce Can Tomato Sauce
- 3 Tablespoons Cornstarch
- 3 Tablespoons Water
Now that it’s getting cooler outside, it’s time to make comfort food. Stew is my favorite quick and easy meal and the leftovers are so good the next day, too! Since getting my instant pot last year, I’ve tried a few stew recipes and I’ve combined ideas and tweaked them a bit to my liking for this recipe! The total prep tome is under and hour, with over half that time letting the instant Pot do it’s thing. Enjoy!
Cooking Steps
Set your instant pot to Sauté on the ‘normal’ temperature setting. Add the olive oil, stew meat, onion salt and pepper to the pot and cook the beef until it is brown on all sides.
Stir in the beef broth, potatoes, carrots, garlic, tomato sauce and Worcestershire sauce to the pot. Put the lid on and pressure cook for 35 minutes. Once cooking is complete let it natural release the steam for 10 minutes.
In a small bowl stir the water and cornstarch together and add the mixture to the instant pot while the stew is still hot. Stir the stew until fully mixed. Let the stew cool and thicken before serving. Enjoy!!