A ladle full of instant pot beef stew on a bed of the fluffiest mashed potatoes.
Or noodles. Or served with hot, crusty bread and a side salad. I’m basically trying to say serve it however your heart desires.
Can we all just agree that a pot full of homemade stew tucked away in the refrigerator is something to look forward to when you’re slammed at work and see no light at the end of the proverbial tunnel? Or perhaps that’s just me. Just sit back, take a breather, and think about that beef stew that’s hearty to the brim, filled with tender chunks of beef, soul-warming, and utterly delicious just sitting there waiting for you to get home. The fat girl inside of me is dancing with joy.
IRRESISTIBLE INSTANT POT BEEF STEW
prep time: 10 MINS
cook time: 35 MINS
total time: 45 MINS
INGREDIENTS:
- 1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
- salt and pepper
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, halved or quartered
- 14-ounce bag (~ 2 cups) pearl onions
- 3 stalks celery, cut into 1-inch pieces
- 4 large carrots, cut into 1-inch pieces
- 1/2 cup pepperoncini (thinly sliced)
- 1 tablespoon EACH: tomato paste and sugar
- 1 (1-ounce) packet ranch seasoning mix*
- 2 tablespoons: Worcestershire sauce
- 2-3 tablespoons cornstarch*
- 1 1/4 – 1 1/2 cup low sodium beef broth*
- 3 cloves garlic, minced
DIRECTIONS:
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