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Ingredients - 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks - 1 medium onion, sliced thinly - 2 stalks celery, sliced diagonally in thick pieces (did not add) - 6 carrots, sliced diagonally in thick pieces - 4 potatoes cut in 4 - 1 box mushrooms - 2 tablespoons small tapioca – see notes (cornstarch sludge) - 1/2 cup tomato juice - 2 cups water with 1 cube beef buillion - 1 teaspoons salt - 1 tablespoon sugar - 1 tsp garlic powder - A bit chilli flakes

Instructions 1. In saute mode, sear the beef for a few minutes 2. Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions. 3. Finishing in the Oven: Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

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Personal Notes Imported from Copy Me That export. Original source: https://pinchofyum.com/instant-pot-beef-stew Servings: 5-6 Alternatives to Tapioca Pearls for thickening: Just leave em out. Your gravy may be a little less thick, but it will still be delicious. Toss the beef in 1/3 cup flour, shake off excess and add to the Instant Pot as normal. If you do this and you have a newer Instant Pot, you will likely need additional liquid (I’ll often do a second can of tomato juice) to avoid the burn warning on the Instant Pot. Make a slurry of 2 tablespoons corn starch and 1/4 cup water. Add the slurry to everything in the Instant Pot after it’s cooked.

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