Probably the best stew recipe I've found. Directions are for an 8-quart Instant Pot, but it works on the stove top just as well.
Jen's Stew-pendous IP Stew
Servings: 10 - 12 servings
Ingredients
1 pound ½ inch cube beef stew meat
½ teaspoon seasoned salt
2 tablespoons olive oil
1½ small coarsely chopped onions
2 teaspoons minced garlic
3 (16-ounce) cans beef broth, dived
4 tablespoons of cornstarch
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
2 teaspoons herbes de Provence
2 bay leaves
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
5 red potatoes cut to ½ to ¾-inch cubes
2 large chopped carrots or 8 chopped baby carrots
1 small sweet potato cut to ¾-inch cubes (optional)
Added veggies (1-2 cups total, not each!):
Mixed veggies
Peas
Steps
Trim and cut stew meat into bite sized pieces. Spread on plate and sprinkle with seasoned salt.
Turn on Instant Pot. Set to Saute, High. Heat olive oil and brown meat on all sides, about 5-7 minutes. When done add the onion and garlic. Continue cooking about 3 minutes.
Turn pot off. Add broth, reserving out ½ cup, and remaining ingredients except added veggies.
Mix cornstarch with ½ cup of liquid from pot then return to pot. Give it a stir.
Turn pot on manual and set for 8 minutes. When done allow NPR, 10 minutes minimum. Then QR any remaining steam.
When safe, remove top and add vegetables. Set pot to Manual, 0 minutes. When done, NPR 5 minutes then QR any remaining steam. Let pot remain on Keep Warm until ready to serve.
If thicker stew is needed mix additional tablespoon of cornstarch with ¼ cup liquid from pot, return mixture to pot, set pot to saute and boil for 2 minutes minimum. Then turn pot off or set to Keep Warm.
