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Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 141 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Stew
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Beef Stew is a hearty and flavorful dish perfect for a comforting meal. Tender chuck roast is browned and then pressure-cooked with vegetables like potatoes, carrots, onions, and celery in a rich beef stock seasoned with Worcestershire sauce, tomato paste, and aromatic spices. The stew is finished with a simple cornstarch slurry to thicken the sauce, making it a delicious and satisfying one-pot meal ready in just over an hour.

Ingredients

Units Scale

Meat and Seasoning

  • 4 tbsp Butter
  • 2 1/2 lb Chuck Roast, cut in 1″ cubes
  • Salt & Pepper, to taste

Liquid Base

  • 4 cup Beef Stock
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce

Spices and Aromatics

  • 1 tsp Paprika
  • 3 tsp Minced Garlic
  • 1 tsp Thyme
  • 1 Bay Leaf

Vegetables

  • 1 1/2 Onions, diced
  • 2 stalks Celery, sliced
  • 5 medium Potatoes, peeled and cubed
  • 3 Carrots, peeled and sliced

Thickener

  • 3 tbsp Cornstarch
  • 3 tbsp Water

Instructions

  1. Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
  2. Melt the Butter: Add 4 tablespoons of butter to the pot and let it melt completely, creating a flavorful base for browning.
  3. Brown the Meat: Season the chuck roast cubes with salt and pepper. Saute them in batches in the melted butter until browned on all sides for enhanced flavor. Remove browned meat pieces to a bowl and repeat until all meat is browned.
  4. Add the Meat Back: Turn off the ‘Saute’ mode and return all browned meat to the Instant Pot.
  5. Add Liquid Base and Seasonings: Pour in 4 cups of beef stock, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Add 1 teaspoon paprika, 3 teaspoons minced garlic, and 1 teaspoon thyme. Stir well to combine all ingredients.
  6. Add Vegetables: Incorporate diced onions, sliced celery, peeled and cubed potatoes, and peeled, sliced carrots into the pot. Stir everything thoroughly, then add 1 bay leaf for additional aroma.
  7. Cook under High Pressure: Close the Instant Pot lid securely. Set the pot to cook on high pressure for 35 minutes to tenderize the meat and meld the flavors.
  8. Quick Release: When cooking is complete, carefully cover the vent with a dish towel to prevent splatter and perform a quick pressure release to safely open the pot.
  9. Prepare Cornstarch Mixture: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water until smooth to create a slurry for thickening the stew.
  10. Thicken the Sauce: Remove the lid and discard the bay leaf. Add the cornstarch slurry to the stew and stir until fully incorporated. Let the stew sit for a few minutes to allow the sauce to thicken.
  11. Season and Serve: Taste the stew and adjust salt and pepper as desired. Serve warm and enjoy your hearty Instant Pot beef stew!

Notes

  • You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots for variety.
  • For added depth of flavor, deglaze the pot with a splash of red wine after browning the meat before adding the liquid base.
  • Leftovers can be stored in an airtight container in the refrigerator and gently reheated on the stovetop or microwave.
  • The stew freezes well; cool completely before transferring to freezer-safe containers for longer storage.

Find it online: https://copyrecipe.com/instant-pot-beef-stew-recipe/