Instant Pot Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	49%	71%
fat	4%	3%
aromatics	17%	23%
salt	26%	0%
thickener	2%	1%
vegetables and beans	93%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

Where it stands out

• #1 of 148 for saltiness
• #2 of 148 for tenderness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds boneless chuck roast
40 g	3 tablespoons extra-virgin olive oil (divided)
8 g	2 teaspoons kosher salt (divided)
1 g	1/2 teaspoon ground black pepper (divided)
150 g	1 large yellow onion
6 g	2 cloves garlic
454 g	1 pound carrots (about 6 medium)
170 g	1 large russet potato* ((see note))
411 g	1 can low-sodium beef broth ((14.5-ounces) )
16 g	1 tablespoon Worcestershire sauce**
1 g	1 bay leaf
2 g	1 teaspoon dried thyme
227 g	1 can no salt added tomato sauce ((8 ounces) )
16 g	2 tablespoons cornstarch** ((see note))
30 g	2 tablespoons water
218 g	1 1/2 cups fresh or frozen peas (no need to thaw)
	Fresh parsley (or fresh rosemary, optional for serving)

Method: 9 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve used this recipe a few times and it always turns out great. Keep ingredients chopped large and similarly sized. That also makes prep super fast. I’ve never had to use cornstarch as the russet potatoes always help to thicken up the stew. Don’t skip brownin” — a cook, 5★

“This is a pretty solid recipe. The tomato comes through a bit stronger than I’d prefer, but that’s easy to adjust. But you need to be aware of this warning: This Stew will make you fall asleep almost instantly. I know that sounds like hyperbole, but I assure y” — a cook, 5★