Best Beef Stew
ultimate, hearty, melt-in-your mouth comfort food of all!
1 tablespoon butter
1 pound beef chuck
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth.
Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid.
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