Some white fat left on the raw meat adds flavor and makes the meat tender, but too much will make the stew oily. Trim off thick layers of white fat on the outside of the chuck roast. You can also trim off some of the hard, white fat as you cut the roast into stew pieces.
If you don't mind more dishes, then it can be easier to brown the meat in a separate skillet. I like using a wide cast iron skillet on the stove.
Baby carrots can be used instead of sliced carrots for convenience.
If your are using gold or red potatoes, peeling is optional.
If I use only 2 pounds of stew meat, I usually add closer to 2 pounds of potatoes to bulk up the stew. If I use 3lbs. of stew meat, I only use 1 pound of potatoes.
Beef stew will keep for up to 5 days in the refrigerator. You can also freeze it for 4 to 6 months.
This recipe was tested in a 6-quart Instant Pot.