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low point beef stew weight watchers

InstantPot Beef Stew


  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 1/2 pounds beef roast, cubed
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon of reduced sodium soy sauce
  • 3 tablespoons olive oil
  • 1 cup diced red onion
  • 1 tablespoon minced garlic
  • 1 pound red potatoes, quartered
  • 2 cups baby carrots
  • 3 cups unsalted beef broth
  • 2 tablespoons tapioca starch
  • 1/4 cup water
  • 1 cup frozen peas (optional)

Instructions

  1. In a bowl, combine beef, pepper, and 1 tablespoon soy sauce.
  2. Select “Sauté” on the Instant Pot.
  3. Add 2 tablespoons olive oil to the pot, then add beef. Brown on one side (it’ll take just a minute or two), flip over and sauté the beef on the other side.
  4. Remove meat from InstantPot (it’s not fully cooked at this point – that’s okay!).
  5. Add a tablespoon of your oil, plus the garlic. Sauté for 30 seconds.
  6. Add the potatoes, carrots, red onions, frozen peas, beef, beef broth, and the 2 tablespoons Worcestershire sauce
  7. Place the lid on the Instant Pot, turn and lock the lid, making sure the valve is in the “sealing” position.
  8. Press the “Manual” button on the InstantPot on high pressure, and then set the timer to 20 minutes.
  9. While cooking, in a small bowl, combine cornstarch and water.
  10. Once cook time is complete, allow the pressure to naturally release for about 10 minutes.
  11. Move the lever to venting (be careful!) and remove the lid.
  12. Select “Sauté” on the InstantPot. The mixture will start to boil. Add the cornstarch mixture at this time.
  13. Cook, stirring until the liquid is thickened. Turn off heat.

Notes

8 BLUE POINTS

Nutrition

  • Serving Size: 1/2 cup