Description
A hearty and flavorful Instant Pot Beef Stew recipe that’s perfect for chilly days. Tender beef chunks are simmered with vegetables in a rich broth, creating a comforting and filling meal.
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
- Set Instant Pot on Saute High
Turn on the Instant Pot and set it to the ‘Saute High’ mode. - Melt the Butter
Place the butter in the pot and allow it to melt completely. - Brown the Meat
Season the chuck roast pieces with salt and pepper. Saute them in batches in the melted butter until browned. Remove the cooked pieces to a bowl and repeat for the rest of the meat. - Add the Meat Back
Turn off the Instant Pot and return all the browned meat to the pot. - Add Liquid Base and Seasonings
Add beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme to the pot. Stir to combine all the ingredients. - Add Vegetables
Add the onions, celery, potatoes, and carrots to the pot. Stir everything thoroughly, then add the bay leaf. - Cook under High Pressure
Close the Instant Pot lid and set it to cook on high pressure for 35 minutes. - Quick Release
Once cooking is done, cover the vent with a dish towel to avoid spatter and perform a quick release of the pressure. - Prepare Cornstarch Mixture
In a small bowl, whisk together cornstarch and water until it is well blended. Set this aside. - Thicken the Sauce
Remove the Instant Pot lid and take out the bay leaf. Discard the bay leaf. Add the cornstarch mixture to the stew and stir until blended. Let it sit for a few minutes to thicken the sauce. - Season and Serve
Taste the stew and adjust the salt and pepper as needed. Serve warm and enjoy!
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots.
- For added flavor, deglaze the pot with a splash of red wine after browning the meat.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freezing is also an option; simply cool the stew completely before transferring it to freezer-safe containers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
