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Winter Beef Stew

This easy, hearty stew is sure to warm cold bones, and fill many hungry tummies. Infused with a lot of flavor AND nutrients, it's also sure to be a crowd pleaser during the winter months.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients
  

  • 2 TBSP Olive Oil
  • 1 TBSP Salt Plus more to taste
  • 1 1.5 LB Beef Chuck Roast
  • 1/2 Gallon Beef Stock Bone broth is fine too
  • 1 16 Oz Can Tomato Sauce
  • 3 Carrots Chopped
  • 2 Stalks Celery Chopped
  • 1.5 C Frozen Peas
  • 1 Large Onion Diced
  • 6 oz Mini Portobella Mushrooms Sliced
  • 4 Fresh Sage Leaves
  • 1 Sprig Fresh Thyme
  • 1 TSP Rosemary Salt Can mix 1/2 TSP dry rosemary with 1 TSP Salt
  • Pepper To Taste
  • 1 LB Yukon Gold Potatoes Quartered

Instructions
 

  • Salt the roast and heat a pan to high heat with oil in it. Sear the roast on all sides until a crisp exterior has formed on all sides. While the roast is searing, chop vegetables.
  • Add all ingredients to the instant pot. Set vent to sealed position, and select Meat/Stew setting with time at 40 minutes. Secure the lid, and allow the instant pot to cook the stew. Once the cycle is finished, release the steam and pressure. Shred any remaining large pieces of meat and adjust seasoning to your taste. Serve and enjoy!