Instant Pot Beef Stew



  • 2 pounds fat (beef chuck, and sinew trimmed off, cut into 1-inch pieces)
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour (increase to 1/3 cup for a thicker consistency)
  • 3 small onions (or shallots, quartered)
  • 2 red potatoes (large, cut into 1-inch pieces)
  • 3 carrots (medium, cut into 1-inch pieces)
  • 2 rib celery (cut into 1-inch pieces)
  • 3 cloves garlic (thinly sliced)
  • 2 cups beef broth (or two cups of water and one beef bouillon cube)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon thyme (dried, ground; or 1 tsp minced fresh thyme)
  • 1/4 teaspoon nutmeg (freshly grated; if using pre-ground, very fine, add just a pinch, 1/8 tsp)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon brown sugar
  • 1 tablespoon Dijon mustard (optional, add if you like it; you may also use Creole mustard, spicy brown mustard or yellow mustard)
  • 1/4 bunch fresh parsley (minced)
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