Instant Pot Beef Stew with Frozen Meat

This Instant Pot beef stew recipe starts with frozen meat, so you don't have to worry about defrosting it before starting dinner prep.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 586 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon salt, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 large onion, finely diced
• 3 stalks celery, sliced
• 3 cloves garlic, finely chopped
• 6 medium carrots, sliced
• 2 tablespoons avocado oil
• 2 (1 pound) packages cubed beef stew meat, frozen
• 5 large potatoes, peeled and cut into large cubes
• 0.5 teaspoon freshly ground black pepper, or to taste
• 0.25 cup dry red wine

Recipe Instructions

Step 1

Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.