#SoupSaturdaySwappers ~ Instant Pot Beef Stew

Welcome to the January 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on Farm! Today we're sharing main course soups and stews with you - for cozy, warm meal ideas throughout the month of January. 

It's been perfect soup / stew weather around here and I'm getting pretty comfortable with my Instant Pot and how easy it is to set and forget, so I thought I'd give an Instant Pot Beef Stew recipe a go - and I couldn't be happier with this easy, delicious, hearty recipe. It is stick to your ribs goodness, chock full of tasty vegetables, protein, and of course potatoes too! The wine, thyme, and rosemary give this a deeper flavor, and I really enjoyed this meal.

Make sure to check out all the delicious soups and stews being shared today!

• Amish Stuffed Pepper Soup by Palatable Pastime
• Green Pork Chili by A Day in the Life on the Farm 
• Instant Pot Beef Stew by Making Miracles
• Kjötsúpa (Icelandic Meat Soup) by Culinary Adventures with Camilla
• Tomato Apple Soup with Pull Apart Cheese Bread by Sneha's Recipe
• Vegetable Beef and Quinoa Soup by Sid's Sea Palm Cooking
• Vietnamese Beef Stew (Bò Kho) by Karen's Kitchen Stories 

Instant Pot Beef Stew adapted from Spend with Pennies

Ingredients
1 tablespoon olive oil
2 1/2 pounds stewing beef trimmed and cubed
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, diced
1 6-oz can tomato paste
2 14-oz cans beef broth
1 cup red wine
1 tsp rosemary, chopped
1 tsp thyme
4 large carrots, chopped
3 cups potatoes, cubed
1 cup butternut squash, cubed
1 cup fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water

Directions

1. Turn you Instant Pot to saute and heat the oil, add the stew beef and sprinkle with garlic powder, salt, and pepper. Stir occasionally to brown on all sides for about 5-10 minutes. Add in the onions and stir a couple times.
2. Add in all remaining ingredients except the cornstarch and water.
3. Place the lid on and set to Pressure Cook for 22 minutes. When the pressure cooking cycle is done, allow to rest 15 minutes (til the read out says LO:15), then flip the valve to release steam.
4. When steam has fully released, remove lid and taste test. Adjust the salt / pepper / garlic powder if desired.
5. Set the Instant Pot to saute, to bring mixture to a low boil.
6. Combine the cornstarch and water in a small bowl and add most of if to the stew, stir gently and allow mixture to thicken for a minute, add additional cornstarch slurry until the stew reaches your preferred consistency. 
7. Serve immediately. Refrigerates and reheats well.