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  • Writer's pictureAnita Hippogriff

Instant Pot Beef Stew⁣

The instant pot cuts the cooking time of beef stew down to a quarter compared to cooking on the stovetop, making it an easy weeknight meal. This stew is rich, hearty, and delicious, and keeps very well in the fridge.⁣⁣⁣


Make sure to use 100% grass-fed beef, which is much higher in vitamins, and particularly much higher in health omega-3 fats, than grain-finished beef. Once you get used to the complex and delicious flavor of 100% grass-fed beef, you can never go back!⁣⁣⁣


3 lbs chuck roast, cut into pieces for stew⁣⁣⁣

4 carrots, peeled and coarsely chopped⁣⁣⁣

1 yellow onion, diced⁣⁣⁣

3 cloves of garlic, diced or crushed⁣⁣⁣

2 cups sliced mushrooms⁣⁣⁣

1 tsp Worcestershire sauce⁣⁣⁣

1/2 tsp dried thyme⁣⁣⁣

1 12 oz can diced tomatoes⁣⁣⁣

1 bay leaf⁣⁣⁣

ghee for sauteing ⁣⁣⁣

splash of red wine for deglazing⁣⁣⁣

salt and pepper to taste ⁣⁣⁣


Pat meat dry, season with salt and pepper. Set instant pot to Saute setting. Add 1 tbsp ghee. Working in batches so as not to crowd the meat, brown the meat. Add 1 tbsp ghee for each batch. For 3 lbs of meat, I browned it in 3 batches. Set meat aside.⁣⁣⁣


Add a splash of red wine to deglaze the instant pot, and rub off the stuck on bits with a spatula. Add 1 tbsp ghee, then add onion, garlic, and mushrooms. Saute until onion is translucent and mushroom slices are soft.⁣⁣⁣


Add meat, carrots, Worcestershire sauce, thyme, canned tomatoes, and bay leaf to pot. Mix well. Set instant pot to high pressure for 35 minutes. After 35 minutes, do a 10 minute natural release, then a quick release.⁣⁣⁣


Season more with salt and pepper if desired. Serve with mashed potatoes or crusty sourdough bread, and enjoy!

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