Instant Dutch Oven - Beef Stew


  • 3 lbs boneless beef chuck-eye roast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 2 onions
  • 3 garlic cloves
  • 2 sprigs fresh thyme
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 1/2 cups beef broth
  • 1 bay leaves
  • 1 lbs carrots
  • 1 1/2 lbs potatoes
  • 1 cup frozen peas
  • 3 tbsp fresh parsley
  • Pat the beef dry with paper towels and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes . Press START.
  • When the preheating time has completed, add 3 tbsp of oil into the cooking vessel. Once oil just starts to smoke, sear the meat by adding 1/3 of the beef. Brown on all sides for 8-10 minutes a side. Transfer beef to a large bowl. Repeat with remaining beef until all beef has been browned.
  • Melt the butter in the pot. Add onions and 1 tsp salt, cook until onions are softened 6-7 minutes, stirring often.
  • Stir in the garlic and thyme, and cook for 30 seconds until fragrant.
  • Stir in the flour and tomato paste and cook for about 1 minute.
  • Add red wine and whisk well. Scrape up brown bits from the bottom and smooth out any lumps.
  • Add in broth, carrots, potatoes, bay leaves and beef, along with any juices from the beef. Stir well. Press CANCEL. Close the lid.
  • Select SLOW COOK – and set the timer for 6 HOURS. Press START.
  • When the cooking is complete the notification will sound. Remove the lid and discard the bay leaves and thyme stems.
  • Stir in peas and place the lid on and let sit for 10 minutes.
  • Stir in parsley and season with salt and pepper to taste.
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