Life Changing Instant Pot Beef Stew
, 50 min, 5-6 servings
Tender beef chunks braised with root vegetables and tapioca in the Instant Pot, finished with a quick oven browning for caramelized edges.
| prepTrim fat from beef and cut into 1–2 inch chunks | ||
| prepSlice onion thinly | ||
| prepSlice celery diagonally in thick pieces | ||
| prepSlice carrots diagonally in thick pieces | ||
| 2 lbs beef chuck roast, fat trimmed, cut into 1–2 inch chunks | Pressure cook on stew/meat setting, 35 min | Natural release 10 min, then finish in oven 400°F / 200°C, 10–20 min uncovered |
| 1 medium onion, sliced thinly | ||
| 2 stalks celery, sliced diagonally in thick pieces | ||
| 6 carrots, sliced diagonally in thick pieces | ||
| 2 tablespoons small tapioca | ||
| 120 ml tomato juice | ||
| 2 teaspoons salt | ||
| 1 tablespoon sugar | ||
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