"This stew tastes so cozy and is it has all of those classic flavors that you know and love, it also feeds quite a few people all at a pretty inexpensive price point, you might even have most of the ingredients in your home already."
Beef Stew
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Prep time: 30mins
Cook time: 2hrs
Serves or Makes: 6
Recipe Card
ingredients
- 2 lbs cubed 1 inch Chuck roast
- 1 cup sliced Carrots
- 2 cups halved Fingerling potatoes
- 1/2 cup diced Yellow onion
- 1/4 cup minced Fresh parsley
- 2 tabelspoons Avocado oil
- 2 cups Beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoo minced Garlic
- 1 1/2 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Thyme
- 2 Bay leaves
- 3 tablespoons Cornstarch slurry
Method
Step 1
On a large cutting board prep your veggies; carrots are sliced into about ¼ inch slices, your fingerling potatoes cut into bite-sized pieces (about 1-inch cubes), dice your onion, and mince your fresh parsley.
Step 2
Add all of your prepped produce to a large plate and set it off to the side for later.
Step 3
On the cutting board pat your chuck roast dry with a paper towel so it can brown in the instant pot.
Step 4
Then dice your chuck roast into about 1-inch cubes.
Step 5
In your instant pot on the sauté setting add in your avocado oil then your diced chuck roast and cook until the outside has browned and has a golden crust.
Step 6
Then add in all of your prepped ingredients; carrots, potatoes, onion, and parsley.
Step 7
Next, you’ll add beef stock, Worcestershire sauce, garlic, salt, black pepper, thyme, and bay leaves.
Step 8
Mix then top the pot with the lid and slow cook for the next two hours.
Step 9
After two hours add in your cornstarch slurry and mix so the gravy can thicken.
Step 10
Once thickened dish out a portion and optional but highly recommended top off your dish with some minced parsley.