Irresistible 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	39%	71%
fat	3%	3%
aromatics	50%	23%
sweetener	1%	0%
salt	0%	0%
thickener	2%	1%
vegetables and beans	78%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

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

Ingredients

Weights computed by us.

850 g	1 3/4-2 pounds chuck roast (cut into 1 1/2-2 inch pieces)
	salt and pepper
28 g	2 tablespoons butter
227 g	8 ounces baby bella mushrooms (halved or quartered)
397 g	14- ounce bag (~ 2 cups pearl onions)
120 g	3 stalks celery (cut into 1-inch pieces)
244 g	4 large carrots (cut into 1-inch pieces)
70 g	1/2 cup pepperoncini (thinly sliced (mild))
16 g	1 tablespoon tomato paste
12 g	1 tablespoon sugar
28 g	1 ounce packet ranch seasoning mix (or homemade)
32 g	2 tablespoons Worcestershire sauce
20 g	2-3 tablespoons cornstarch (or more)
330 g	1 1/4-1 1/2 cup low sodium beef broth (see notes)
9 g	3 cloves garlic (minced)

Method: 4 steps, published by www.littlespicejar.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this tonight for supper and will be making again. It’s a uniquely flavored beef stew and easy to make. I didn’t use mushrooms (no one will eat them) so added additional beef broth to make up for the liquid the mushrooms would release during cooking. Als” — a cook, 4★

“I made this recipe last fall and my family loved it. I read all the reviews and followed instructions to insure I didn’t have the burn problem. Recipe went fine and we loved the soup. (Except my four little children picked out the mushrooms, they are crazy). L” — a cook, 5★