Actually one of the best soups I've ever made.
I modified (and doubled - you definitely want to double) this recipe from Allrecipes
- 1 pound boneless beef chuck roast, cut into 1/2-inch pieces
- 1-2 tablespoons olive oil
- 1 medium onion chopped
- 4 cups cubed unpeeled Yukon Gold potatoes (I did half butternut squash cubes)
- 4 medium carrots, peeled, cut in half lengthwise and sliced
- 2 tablespoons all-purpose flour
- 1/2 tsp dried thyme (I reduce or leave this out, but add some Montreal steak spice when cooking the beef)
- 2 (32 ounce) cartons Beef Broth
- 4 tablespoons tomato paste
- 2 teaspoons chopped fresh thyme leaves (or 1 tsp dried)
- 2 cups green beans, trimmed and cut into 1/2-inch pieces
- 2 cups frozen peas
- Season the beef as desired (I used garlic powder and Montreal Steak Spice)
- Heat the oil in a large saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the onions to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 - 60 minutes until the beef is tender, adding the rest of the vegetables except peas for the last 20 minutes of the cooking time. Season as desired. Add the peas at the end and just cook until heated through.
- Season to taste with salt and pepper. Sometimes I add just a little sugar to boost the taste.
INSTANT POT ADJUSTMENTS
I sautéed beef and onions, and added flour in the instant pot. Added broth, tomato paste and thyme. Then cooked 30 minutes (manual). Release pressure, add vegetables, cook 5 minutes.