Beef Stew for Two

Directions

Instant Pot Version

1Season the beef on both sides with salt and pepper.

2Add oil to the Instant Pot and select the Sauté button. When display says “Hot”, add beef in a single layer. Sear for 4 minutes or until brown then flip and sear another 3 minutes or until brown.

3Select Cancel. Add a small amount of the broth and scrape the brown bits off of the bottom with a wooden spoon (this will help prevent a Burn error). Finish adding the broth. Stir in the Worcestershire sauce, brown sugar, and salt.

4Add the garlic, carrots, onion, potato, and thyme sprig.

5Cover the pot with the lid and lock. Set the steam release valve to Sealing.

6Select the Meat/Stew button and set the cook time to 30 minutes. The screen will display "On" until the preheating cycle is complete, about 10 minutes (if ingredients are cold such as the broth, it will take longer to preheat). It'll then change from "On" to "30". Steam coming from the valve during preheating is normal.

7Once the cooking cycle has finished and beeped, allow the pot to sit untouched for 10 minutes for a natural release then move the valve to Venting for a quick release. Once the float valve is down and all pressure is released, unlock and open the lid. Remove the thyme sprig.

8Mix together cornstarch and water until smooth. Stir into the liquid then select the Sauté button. Once the mixture starts boiling, add the peas and cook until thickened, about 3 minutes. Stir in the thyme leaves and lemon juice. Select Cancel to turn off the heat. Let cool for 10 minutes before serving.

Stovetop Version

1Season the beef on both sides with salt and pepper.

2In a large Dutch oven over medium heat, heat vegetable oil. Add the beef in a single layer and cook until brown, about 3–5 minutes. Flip and cook until brown, about 2 – 3 minutes. Transfer to a bowl and keep warm.

3In the same pot, add onion and a pinch of salt. Cook until softened, about 5 - 8 minutes. If the pot is dry, add more oil. Add garlic and cook 1 minute.

4Gradually stir in ¾ cup beef broth, Worcestershire sauce, brown sugar, and ½ teaspoon salt, scraping up any brown bits on the bottom of the pan. Bring to a boil.

5Once boiling, turn the heat down to the lowest simmer possible. Add the beef and any juices from the bowl and thyme sprig. Cover and simmer until beef is tender, about 60 - 90 minutes, stirring occasionally. If the pot is dry, add the remaining 1/4 cup broth.

6Add carrots and potatoes. Cover and cook 30 minutes or until the vegetables are tender.

7Stir in peas, thyme leaves, and lemon juice. Cook until the peas are hot, about 1 minute. Remove the thyme sprig.

Optional

1If there's still liquid left in your pot: Mix together cornstarch and water until smooth. Stir into the pot then bring to a simmer. Cook until thickened, about 3 minutes. Let cool for 10 minutes before serving.