Ingredients
4
4 servings
- •1 tablespoon butter
- •1 pound beef chuck, cut into 1-inch cubes
- •4 Yukon Gold potatoes, cubed
- •1.5 cups mushrooms, halved
- •1 onion, cut into 6 wedges
- •2 carrots, cut into 1/2-inch thick slices
- •2 cloves garlic, minced
- •3 cups beef broth
- •1 tablespoon Worcestershire sauce
- •1 tablespoon tomato paste
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon dried rosemary
Instructions
- Gather all ingredients.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
- Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutritional Facts
Per 4 servings
- Calories: 352
- Carbohydrate: 32g
- Fat: 16g
- Fiber: 4g
- Protein: 20g
- Sugar: 5g
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