Instant Pot Beef Stew

Instant Pot Beef Stew

Servings: 8 | Prep & Cook: 1 hour 20 minutes

Ingredients

• 3 lbs beef chuck stew meat, in 1½-inch cubes
• 2 tsp salt
• 1 tsp black pepper
• 2 Tbsp avocado oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 Tbsp tomato paste
• 4 cups gluten-free beef broth
• 1 Tbsp gluten-free Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 2 lbs Yukon Gold potatoes, in 1½-inch chunks
• 1 lb carrots, in 1-inch pieces
• 3 celery ribs, sliced
• 1 cup frozen peas
• 3 Tbsp cornstarch + 3 Tbsp cold water (slurry)

Directions

1. Pat the beef dry and season with salt and pepper.
2. Set the Instant Pot to Sauté and add the oil. Brown the beef in 2-3 batches, about 3 minutes per side. Set it aside.
3. Add onion and cook 3 minutes. Stir in garlic and tomato paste and cook 1 minute.
4. Pour in 1 cup of broth and scrape the bottom well to prevent a BURN notice.
5. Return the beef with the remaining broth, Worcestershire, thyme, and bay leaves. Pressure cook on HIGH for 20 minutes, then quick release.
6. Add potatoes, carrots, and celery. Pressure cook on HIGH for 5 more minutes, then let it release naturally for 10 minutes.
7. Discard the bay leaves. Set to Sauté, stir in the cornstarch slurry, and simmer 2 minutes until thickened. Stir in the peas.
8. Taste, adjust salt, and serve.

Tip: Cornstarch thickens this instead of flour, so there's no roux to worry about. See How to Make a Cornstarch Slurry.

GF/DF Notes

• Broth: pick one labeled gluten-free.
• Worcestershire: Lea & Perrins (US version) is labeled gluten-free, but always check the bottle. Some brands use malt vinegar, which contains gluten.
• Serve with GF/DF bread or rice instead of regular dinner rolls.

Leftover Ideas

• Even better the next day — make on Sunday for a Monday reheat
• Serve leftovers over mashed potatoes (made with DF butter and milk)

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• GF/DF Swaps & Pantry Guide
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