3-4lbschuck roast(cut into approx 1-1 ½ inch cubes)
6cbeef broth(we recommend bone broth; the broth cartons at the store are typically 32 oz = 4 cups)
2lbsred potatoes(russet or yellow potatoes work; cut into large chunks, or quartered)
4-5carrots(cut into large chunks or slices)
5-6stalkscelery(cut into large chunks or slices)
1tablespoonthyme(dried, or use 6-8 stems of fresh thyme)
salt & pepper(to taste)
Cubed meat can be seared off prior to cooking your stew, either in a few batches in the instant pot on saute, or stovetop in a skillet at medium high heat. If you choose to do this, the cooking time can be reduced from 40 to 30 minutes.
In your instant pot, add the oil, onion, garlic, beef, broth, potatoes, carrots, celery, bay leaves, thyme, salt and pepper. (Optional additions include 6 oz can of tomato paste, cut or canned tomatoes, turnips, frozen peas, mushrooms - peas and/or mushrooms would be added after the cooking time, then turn your pressure cooker to saute and cook for an additional 5 minutes)
Stir to combine your stew ingredients. Set and seal the lid, then cook on Manual High Pressure for 40 minutes.
Carefully vent the pressure once cooked, or allow the pressure to release slowly.
Serve with more fresh thyme for garnish (if desired).
To thicken your stew: Without flour, you can use the food processor to finely chop walnuts and add it to the soup (they are a natural thickening agent, like tomatoes). With flour, combine 3 tablespoon flour with 2 cups cold water and whisk until smooth then whisk into your stew until well combined. Stir frequently on saute for 2-3 minutes until thickened. Similarly, you can add 1 tablespoon cornstarch to a half cup of cold water, whisk until you have a smooth slurry and then whisk into the stew.