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Difficulty: Easy
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Total Time: 60 Min
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When to Prep: Ahead
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Cook Time: 45 Min
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Yields: 8 Servings
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Storage: Refrigerate
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Nutritional Snapshot: Calories: 384kcal | Carbohydrates: 23g | Protein: 42g | Fat: 12g
What you need
- 2 Pounds Sirloin Beef Roast, Cubed
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Italian Seasoning
- 2 Tablespoons Worcestershire Sauce
- 4 Ounce Sliced Mushrooms
- 3 Cloves Garlic, Minced
- 1 Large Onion, Chopped
- 4 Stalks of Celery, Chopped
- 1 - 16 Ounce Bag Baby Carrots, Cut Into Slices
- 1 Pound Potatoes, Cubed
- 2 1/2 Cups Beef Broth
- 1 - 14 Ounce Can Fire Roasted Diced Tomatos
- 1 Packet of Mushroom Gravy
- Thicken with Cornstarch (to desired consistancy)
Instructions
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, mushrooms and diced tomato.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 45 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the mushrooom gravy mix, per directions, and stir into the stew until thickened.
- Add cornstarch to thicken as required
