Cooking Directions

• Season the beef with salt and pepper.  Coat the beef with 2 tablespoons flour.  On a 6-quart Instant Pot®, select the Saute setting.  Heat the oil in the Instant Pot®.  Add the beef in batches and cook until well browned, stirring occasionally.  Press Cancel.
• Stir in the potatoes, carrots, onions, garlic, 2 cups broth, tomato paste, Worcestershire, thyme and bay leaf.  Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 18 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir the remaining broth and remaining flour in a small cup until smooth.  Select the Saute setting.  Stir the flour mixture and the peas into the Instant Pot®.  Cook, uncovered, for 1 minute or until the mixture boils and thickens.  Season to taste.

Ingredients

• 1.5  pounds beef for stew, cut into 1-inch pieces
• 0.25 cup all-purpose flour
• 2 tablespoons olive oil
• 1 pound small new potatoes or small red potatoes
• 2 cups baby cut carrots
• 2  medium onion, cut into wedges
• 4 cloves garlic, minced
• 2.25 cups Swanson® Beef Broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas, thawed