Scale

2 lbs beef stew meat, cut into chunks

3 cups baby potatoes, halved

3 large carrots, sliced

1 small onion, diced

3 cloves garlic, minced

3 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tsp paprika

Salt and pepper to taste

2 tbsp olive oil

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Fresh parsley for serving

1. Turn Instant Pot to Sauté mode. Add olive oil and brown beef on all sides. Season with salt and pepper.

2. Add onion and garlic; cook 1–2 minutes until fragrant.

3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and paprika.

4. Add carrots and potatoes.

5. Pour in beef broth and scrape bottom of the pot to remove any browned bits.

6. Cancel Sauté mode. Seal lid and set Instant Pot to Manual/Pressure Cook on HIGH for 35 minutes.

7. Allow a 10-minute natural release, then quick release pressure.

8. If thicker sauce is desired, stir in cornstarch slurry and simmer on Sauté for a few minutes.

9. Taste and adjust seasoning. Serve hot with fresh parsley.

For deeper flavor, brown beef in small batches.

Use baby potatoes so they hold shape better.

Add peas at the end for extra veggies.

Stew thickens as it cools — add broth when reheating if needed.

Keywords: Instant Pot beef stew, pressure cooker beef stew, easy beef stew recipe, carrots and potatoes stew