Instant Pot Beef Daube Stew

Ingredients

• 2 pounds beef chuck roast cut into 1″ cubes
• salt and pepper, to taste
• 1 Tablespoon olive oil
• 4 carrots chopped
• 2 ribs of celery chopped
• 1 onion diced
• 12 garlic cloves crushed
• 1 Tablespoon tomato paste
• 1 cup cranberry juice + 1 teaspoon vinegar*
• 14.5 ounces canned diced tomatoes
• ½ cup beef broth
• 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
• 1 bay leaf
• dash of ground cloves

Instructions

1. Sprinkle beef cubes with salt and pepper.
2. Press the SAUTE button on the Instant Pot.
3. Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren’t cooking the meat, just searing the outside!). Set meat aside.
4. Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
5. Add in tomato paste with the vegetables and cook for about 1 minute.
6. Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
7. Add the beef back into the pot.
8. Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
9. Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
10. Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
11. Throw away the bay leaf.
12. Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!)