Hearty Instant Pot Beef Stew
A simple and delicious beef stew that pretty much makes itself thanks to the Instant Pot. The trick is in finishing it in the oven to thicken the sauce and brown the top.
- 1 lb Stewing beef (preferably locally sourced and grass-fed)
- 1 large Onion
- 2 stalks Celery
- ½ lb Potatoes
- 3 cups Carrots (chopped)
- 1 cup Tomato Juice
- 1 tbsp Sugar
- 2 tbsp Corn starch
- ¼ cup Water
Place all the ingredients in the Instant Pot (except the water and corn starch), give them a stir and set it to the "Meat/Stew" setting (35 min at high pressure).
Remove any random pots and pans from the oven and preheat it to 400F.
Once the time is up, let the stew vent naturally (if possible). If you are short on time then try to leave it for at least 10 minutes before you manually vent it.
Transfer the stew to a baking dish.
Mix the water and corn starch into a slurry and add it to the baking dish, giving it a quick stir.
Put the baking dish into the oven for 15 minutes then serve immediately, preferably with a side of crusty bread.