Ingredients
Beef and Aromatics
- 1 ½ pounds lean beef stew meat
- 2 tablespoons avocado or olive oil
- 3 garlic cloves, finely minced
- 1 small sweet onion, finely diced
Broth and Vegetables
- 3 cups beef broth (regular sodium), divided
- 8 ounces canned tomato sauce
- 1 ¼ pounds red potatoes, cut into ½-inch cubes
- 3 celery stalks, cut into ¼-inch pieces
- 1 pound carrots, cut into ½-inch pieces
- 1 cup frozen peas
Seasonings and Thickeners
- 2 teaspoons packed brown sugar
- 2 teaspoons salt, to taste
- ¾ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
- 3 tablespoons cornstarch
- Parsley (optional, for garnish)
Instructions
- Sauté meat: Set a 6-quart Instant Pot to the sauté function. Add the beef stew meat along with the oil and sauté for 3-4 minutes until the meat is lightly seared on all sides, developing a nice brown crust for flavor.
- Add garlic: Add the finely minced garlic to the pot and sauté for an additional 1 minute until fragrant, being careful not to burn it.
- Make base: Pour 3 cups of beef broth into the pot to deglaze, scraping the bottom with a wooden spoon to loosen any browned bits stuck to the bottom. Add the tomato sauce, diced onion, potatoes, celery, carrots, brown sugar, salt, pepper, thyme, rosemary, and sage. Stir well to combine all ingredients. Secure the Instant Pot lid and set the pressure release valve to the sealed position.
- Pressure cook soup: Set the Instant Pot to High Pressure and cook for 30 minutes. Once the cooking time finishes, allow the pressure to naturally release for 10 minutes (NPR 10), then carefully switch the valve to venting to release any remaining pressure.
- Make slurry: While the stew is sitting, whisk together the remaining ½ cup of warmed beef broth with the 3 tablespoons of cornstarch in a small bowl until smooth to form a slurry.
- Thicken soup: Turn the Instant Pot back to the sauté function. Gradually add the slurry into the stew along with the frozen peas. Stir constantly and sauté for 3-5 minutes until the stew thickens to your desired consistency and the peas are heated through.
- Serve: Ladle the stew into bowls and garnish with chopped parsley if using. Serve hot alongside gluten-free bread or crackers for a complete meal. Enjoy!
Notes
- Ensure to use lean beef stew meat for a tender result.
- For a thicker stew, let it sauté longer with the slurry.
- Adjust salt to taste as beef broth and tomato sauce may contain sodium.
- Natural pressure release is essential to keep the meat tender.
- Frozen peas are added last to maintain their color and texture.
- Optional parsley garnish adds freshness and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Instant Pot
- Cuisine: American
