Instant Pot Beef Stew

 

We bought the most amazing half of a beef from a farm in Delta Junction.  We were in the mood for a rich, hearty soup and the chuck roast in the freezer was calling our name!

1 chuck roast, cut into 1-2 inch chunks

2 tablespoons extra virgin olive oil

salt and pepper

6 carrots, peeled and chopped into thick coins

1 large sweet onion, roughly chopped

1 head of garlic, minced

4 cups beef broth

1 (15oz) can tomato sauce

2 tablespoons worcestershire sauce

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. ground mustard

2 bay leaves

1 bag frozen peas

1 bag frozen lima beans

3 tablespoons flour

Turn the instant pot to Saute and allow it to get hot.  Add the olive oil and the chuck roast chunks.  Season with salt and pepper and allow the meat the brown on all sides.

Once the meat is browned, add the thyme, oregano, ground mustard, and worcestershire sauce, mix well.

Add the garlic, carrots and onions and saute for a few minutes until the onions begin to sweat.

Once the onions are sweating, add the tomato sauce, beef broth, frozen peas, frozen lima beans and bay leaves.  Mix well.

Put the lid on your instant pot, set it to manual, high pressure and cook for 20 minutes.  Allow it to natural release for 15 minutes, then release the pressure completely.

Put 3 tablespoons of flour in a small bowl and ladle 1 cup of the soup liquid into the flour.  Whisk well until all the lumps are dissolved and you have a thick slurry. 

Add the slurry to the soup and mix well.  Serve with homemade bread and saltines.