The Best Instant Pot Beef Stew

platingsandpairings.com

tomorleans

3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)

¼ cup all-purpose flour

1 Tablespoon kosher salt

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon onion powder

1 Tablespoon olive oil

1 medium onion (thinly sliced)

6 cloves garlic (minced)

2 Tablespoons tomato paste

2 ½ cups beef broth

½ cup dry red wine

2 Tablespoons Worcestershire sauce

1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)

2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)

2 Tablespoons fresh lemon juice (plus more to taste)

note: ** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

subheading: For Topping:

Fresh parsley (minced)

Directions at platingsandpairings.com

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