Ingredients
- ~ 2 pounds (1001g) USDA Choice Grade Chuck Blade Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness
- 3 medium garlic cloves (15g), crushed and minced
- 12 white mushrooms (150g), thinly sliced
- 2 small onions (214g), thinly sliced
- 2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks
- 2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks
- 3 â 4 small Yukon gold potatoes (365g), quartered
- ½ cup (65g) frozen peas
- ¼ cup (63ml) of sherry wine
- 2 bay leaves
- ¼ teaspoon (0.35g) dried thyme
- 1 tablespoon (8g) flour
- Kosher salt and black pepper to taste
- 1 ½ cup (375ml) unsalted homemade chicken stock
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15ml) fish sauce
- 3 tablespoons (50ml) tomato paste
Recipe Description
Make this soul-satisfying classic American Instant Pot Beef Stew in ~1.5 hours. Tender, moist beef in rich, hearty, umami sauce.
Time to take out your pressure cooker! :) Curious about pressure cooking?
We are CRAZY about delicious food. Come join us to Eat better. Healthier. Faster. at Pressure Cook Recipes! :)
Click here to view Full Recipe Directions
