Instant Pot Irish Beef Stew
Ingredients:
1 kg (2.2 lbs) beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 large potatoes, peeled and cubed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cups beef broth
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
Season the beef cubes with salt and pepper. Set the Instant Pot to sauté mode and heat the vegetable oil. Add the beef and brown on all sides, working in batches if necessary. Remove the beef and set aside.
Add the chopped onion to the Instant Pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste, Worcestershire sauce, beef broth, sugar, dried thyme, dried rosemary, and bay leaves. Scrape the bottom of the pot to deglaze and remove any browned bits.
Return the browned beef to the Instant Pot. Add the carrots and potatoes on top.
Cancel the sauté mode, close the lid, and set the Instant Pot to high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release.
Open the lid, remove the bay leaves, and stir the stew. Adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley.
Prep Time: 20 minutes | Cooking Time: 35 minutes (plus pressure build-up and release time) | Total Time: 1 hour 10 minutes
