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Instant Pot Beef Stew

Posted by Wine & Spice on 1/15/2018 to Beef, Pork & Lamb

Makes 4-6 Servings


3-4 Lb Chuck Roast

4 Tbsp Ravensview Rosemary Garlic Rub

6 Carrots, Sliced into Chunky Rounds

16 Oz Sliced Mushrooms

1 Onion, Diced

3 Tbsp Oil of Choice (I used Canola)

2 Cups Low Sodium Beef Broth

1/4 Cup Flour


Preparation:


Lets begin by setting Instant Pot to sauté, Let heat with the oil.



You can use another cut of beef but chuck roast is so great!  It has a nice marbling of fat which make if tender and very flavorful when cooked a while...



Season your chuck roast liberally on ALL sides with Ravensview Rosemary Garlic.




When the oil is shimmering add the roast and sear well on ALL sides.





Add the onion, carrot and mushroom mixture on top of the roast and pour the beef broth on top.



Set the Instant Pot to manual pressure cooking and set the timer for 1 hour 30 minutes.  When the pot comes to pressure the the timer starts, and the count down begins....



When the timer is done, let the pot release pressure naturally.  This will take 20 minutes or so.  Remove the roast, and set aside.  



Remove a ladle or two of broth and whisk in the flour.  Add his mixture back to the pot and let it thicken for 5 minutes. Now taste for seasoning, if needed add a little more Ravensview Rosemary Garlic.





While the sauce is getting thick, gently pull the roast apart, then add back into the pot (or just pace the beef on potatoes and add sauce on top).




Now serve it with your favorite side dish.  I made mashed potatoes.  This is a recipe the whole family will love!



Happy cooking!







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