I have been making this simple beef stew recipe for 50 years on the stove, and it remains our favorite today.
1-1/2 lbs. stew meat, trimmed and cut in bite sized pieces
3 tablespoons oil
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 onion, chopped
5 carrots, sliced (not too thin)
5 celery stalks, sliced (not thin)
1 pound russet potatoes, diced bite sized
2-1/2 cubes beef bouillon
2 bay leaves
3 tablespoons cornstarch or arrowroot
1/4 cup baby green peas (optional)
DIRECTIONS:
Place beef on paper towels and thoroughly blot dry
Set Instant Pot on saute mode
Add oil
When hot, brown stew meat in 2 batches, removing meat to a plate
Add more oil and saute onions for a few minutes
Add water, salt, pepper, bouillon, garlic, Italian seasoning, and browned beef, and stir
Turn IP off, and set it on manual high for 10 minutes
Let pressure release naturally for 5 minutes, then manually release
Turn Instant Pot off
Stir in carrots and celery
Carefully place potatoes on top without stirring
Add lid, close vent, and set on manual high for 4 minutes
Let it natural release for 5 minutes, then manually release
Using a slotted spoon, remove potatoes to a bowl.
Remove 1/2 cup liquid from the pot to a small bowl and let it cool
Thoroughly whisk in cornstarch to the 1/2 cup liquid
Pour liquid/cornstarch mix back into the Instant Pot and set on saute mode
Bring stew to simmer, stirring, and let thicken for a minute or so
Taste for seasoning and add more salt if needed
Stir in peas and potatoes
Let the stew sit for 15-30 minutes to develop flavors
