instant pot beef roman stew
Print

Instant Pot Beef Roman Stew

A filling and delightful stew that your family will love! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 153kcal
Author Tina

Ingredients

  • 2 pounds sirloin trimmed, one-inch cubes
  • 1/4 cup flour for dusting
  • Salt, pepper, and garlic powder for dusting
  • 1 onion chopped
  • 2-3 carrots peeled and sliced
  • 2 celery sliced
  • 8 ounces mushroom sliced
  • 1 tbsp garlic minced
  • 1/2 cup red wine your favorite
  • 14.5 ounces diced tomatoes with juice
  • 1 1/2 tbsp tomato paste
  • Pinch of sugar
  • 1/2 tsp oregano
  • 1/2 tsp ground thyme
  • Salt and pepper to taste
  • 4 cups unsalted beef broth
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 15.5 dark red kidney beans drained and rinsed

Instructions

  • Trim beef of excess fat, and cut into generous one-inch cubes. Pat beef dry as well as possible then dust with salt, pepper, garlic powder, and flour. 
  • Preheat the Instant Pot to the saute setting or preheat a medium pan on the stovetop. Brown the beef in batches and remove to a plate. 
  • Add the onions, carrots, and celery to the Instant Pot or pan to saute for 5-7 or until softened. Salt and pepper to taste. Note the carrots will not soften. Add the mushrooms and garlic and cook an additional 3 minutes. 
  • Add the wine to the Instant Pot or pan and deglaze. Cook until the wine is reduced by about half. Add the tomatoes, tomato paste, and pinch of sugar. 
  • Combine all ingredients into the Instant Pot, and add the unsalted beef broth. Add oregano, ground thyme, salt, and pepper.
  • Place the lid onto the Instant Pot and lock into place. Choose the Meat/Stew setting and set for 35 minutes. Once done do a 10-minute natural pressure release according to your manufacturers directions. 
  • Open the lid, and set the Instant Pot to the saute setting. Add the beans to the stew. Combine the cornstarch and water together in a small bowl then add to the Instant Pot until you have reached your desired thickness. Cook for an additional five minutes. 
  • Can be stored for up to one week in airtight container. Serve with a crusty bread, over rice, or over noodles.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 8g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 219mg | Potassium: 627mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg