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!
Ingredients
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!