Beef stew Instantpot

Amy Watkins Ward

Beef Stew instant pot

2 lbs beef stew meat

Salt and pepper

2 tbsp vegetable oil

4 cups beef stock

2 tbsp minced garlic

1 tbsp sugar

2 bay leaf

½ tsp dried thyme

2 large carrots, chopped

2 celery stalks, chopped

2 potatoes, chopped

1 onion, chopped

1 cup frozen peas

3 tbsp corn starch

¼ cup water

1 (5 count) can Grands biscuits

Saute meat in 2 batches in vegetable oil. Remove meat and deglaze with the stock. Add meat, garlic, sugar,bay leaves and thyme. Set pot to meat/stew on high for 25 minutes. Quick release. Stir in carrots, celery, potatoes and onion. Set pot to meat/stew for 5 minutes. Quick release again . Set to saute, stir in peas. Whisk in cornstarch into water and stir into the mixture. Cut biscuits into 4 pieces each and add to mixture. Cover with glass lid and cook for 10 minutes or until dumplings are cooked throughout.

Cubed potatoes and they were perfect texture. Used Yukon

Used baby carrots cut in 2 or 3 pieces.

Did not dice onion, only chopped it.

Would be good with or without biscuits.

Maybe thicken up more, using additional corn starch

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