EVERYDAY INSTANT POT BEEF STEW

Beef stew is a dish of magic. How else would you explain being able to turn tough chunks of beef into velvety, rich morsels of tastiness in a matter of hours? Okay, I’m sure there’s some science involved, but I’m going with magic.

You can make this in a slow cooker or an Instant Pot, but I prefer the Instant Pot, and not just because it’s quicker, but because you can sear your beef and do everything in one pot. The fact that it’s faster is really a bonus. But really, either works.

I used two Ava Jane’s Kitchen seasoning blends in this. Everyday Blend is a rich peppery blend that stands up well to the beef, and Nana’s Italian Seasoning, a fresh, herby tasting Italian blend that is delicious in winter soups and stews.

When I made this recipe, I had mashed potatoes on my mind, so there are no potatoes in the stew. You can add them if you want, but I know you really want to ladle this over a big bowl of fluffy, buttery, creamy mashed potatoes don’t you? Mashed cauliflower also works nicely for a lower carb, keto version. Anyway you serve it, it’s perfection.

EVERYDAY INSTANT POT BEEF STEW

EVERYDAY INSTANT POT BEEF STEW

Amy Hunter

Servings

4-6

Prep Time

1 hours

Ingredients

  • 2 pounds chuck roast, cubed
  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 3 cups Kettle Fire Beef Bone Broth (USE Code AVAJANE to get 15% off)
  • 1 teaspoon Ava Jane’s Kitchen Nana’s Italian Spice blend
  • 2 teaspoons Ava Jane’s Kitchen Everyday Blend 
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 2 carrots, diced
  • 1 cup tomato sauce
  • 2 tablespoons cornstarch or arrowroot
  • 2 tablespoons cold water
  • Mashed potatoes or cauliflower, for serving
  • Colima Sea Salt and fresh ground pepper, to taste

Directions

  1. Season the beef liberally with salt and pepper.

  2. Turn the Instant Pot to sauté and add the oil. Add the beef and sear and cook until well browned on all sides.
  3. Add the broth, seasonings, Worcestershire, garlic, onions, carrots, and tomato sauce.
  4. Close the lid and steam valve on your pot. Set to high pressure and cook for 35 minutes. Let release naturally.
  5. Whisk the cornstarch or arrowroot with the cold water and add it to the pot after you’ve opened it. Stir until thickened.
  6. Serve immediately.
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