Instant Pot Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	49%	97%
fat	5%	3%
aromatics	17%	23%
salt	26%	0%
thickener	2%	0%
vegetables and beans	93%	83%

Where it stands out

• #1 of 34 for tenderness

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

Ingredients

Weights computed by us.

907 g	2 pounds boneless chuck roast
41 g	3 tablespoons extra-virgin olive oil (divided)
12 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.

“DELICIOUS! I didn't have "no salt" tomato sauce so I just used my regular tomato sauce and VERY little kosher salt. I also had no peas, just frozen corn that I used instead; it was soooo good. I'm eating leftover stew at work right now. My husband really enjo” — a cook, 5.0★

“I made this recipe exactly as written on a cold, snowy March night in Northern Wisconsin. It was so good that it prompted my husband to say "This might be the best meal you have ever made!" (and we've been married 40 years and I've made a lot of meals that req” — a cook, 5.0★