This warm and hearty beef stew is perfect with a hunk of crusty bread fresh from Bethy’s Bakery or served over egg noodles. Plus, your Instant Pot makes this both a quick and a tasty meal!


  • 2 lbs. Chuck Roast
  • 3 tbs. Stew Leonard’s Extra Virgin Olive Oil
  • 2 tsp. Kosher Salt
  • 1/2 tsp. Pepper
  • 1 large Yellow Onions, diced
  • 2 cloves Garlic, minced
  • 1 lb. Carrots, peeled & cut into 1/2 inch thick slices
  • 1 large Russet Potatoes, scrubbed, peeled and cut into 3/4 inch pieces
  • 14 oz. Beef Broth
  • 1 tbs. Worcestershire Sauce
  • 1 Bay Leaves
  • 1 tbs. Thyme
  • 8 oz. Tomato Sauce
  • 1 cup Peas, fresh or frozen


Yields: 4 Servings
Prep time: 20 Minutes
Cook time: 1 Hour 10 Minutes
Total time: 1 Hour 30 Minutes

  1. Cut the beef into 1 1/2-inch cubes. (Be sure to ask your Stew Leonard’s butcher to remove any large pieces of fat or gristle in advance!)
  2. Turn the Instant Pot to sauté and add 1 tablespoon of olive oil.
  3. Once the oil is hot, add half of the beef in a single layer, 1 teaspoon salt, and 1/4 teaspoon pepper.
  4. Cook the beef for about 5 minutes until the bottom has a brown crust.
  5. Flip the pieces of beef and continue searing until browned on both sides, about 4 additional minutes.
  6. Transfer the seared beef to a clean plate.
  7. Add another tablespoon of olive oil to the pot.
  8. Once hot, add the rest of the beef and the other 1 teaspoon of salt and 1/4 teaspoon of pepper.
    Repeat the previous steps of searing on both sides for about 5 minutes each. (Add a bit more oil if necessary.)
  9. Remove the remaining seared beef from the pot and transfer to the plate with the first batch of beef.
  10. Add the remaining tablespoon of olive oil and the onion to the Instant Pot.
    Cook, stirring until the onion softens and browns, about 5 minutes.
  11. Add the garlic. Cook, stirring until fragrant, about a minute.
    Add the beef broth and Worcestershire sauce.
  12. Using a spoon, scrape up the brown bits from the bottom of the pan. (Be sure the remove all of the brown bits – otherwise, your Instant Pot might issue a burn warning!)
  13.  Add in the beef chunks with drippings, carrots, potatoes, thyme, and bay leaf.
    Stir, and then pour the tomato sauce on top without stirring again.
  14. Close and seal the Instant Pot. Cook on high pressure for 35 minutes, with a 10-minute natural release.
    Open the vent to release the remaining pressure, then carefully open the lid.
  15. Discard the bay leaf. Stir in peas before serving.