This Instant Pot Beef Stew is a warm and comforting dish, perfect for chilly days. Tender beef and veggies cook quickly in a rich broth that fills the house with a delicious aroma!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast for its marbling, which ensures tenderness after cooking. If you’re in a bind, you can also use sirloin or round steak. Just cut them into appropriate cubes.
Vegetable Oil: I like using vegetable oil for browning, but you can also use olive oil or canola oil. If you want added flavor, try using butter instead!
Red Wine: This adds depth to the stew. If you prefer not to use wine, simply skip it or replace it with more beef broth for a non-alcoholic option.
Tomato Paste: It thickens and enriches the stew. If you don’t have any, canned tomatoes or a bit of ketchup can work as a substitute. Just adjust the seasoning!
Herbs: Fresh herbs bring brighter flavors, so consider using fresh thyme and rosemary if you have them. Dried herbs work well too, just use less as they’re more concentrated.
How Do I Properly Sear Meat in the Instant Pot?
Searing meat before pressure cooking adds extra flavor and texture to your stew. It’s a crucial step that shouldn’t be skipped!
- First, make sure your Instant Pot is in the “Sauté” mode and let it heat up before adding oil.
- Brown the beef in small batches. This prevents overcrowding and ensures a nice sear.
- Don’t move the meat around too much. Let it sit for about 3-4 minutes until a crust forms, then flip to sear all sides.
- Once browned, remove the beef, and don’t forget to scrape up any brown bits at the bottom of the pot when adding other ingredients. This adds even more flavor!
Instant Pot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1- to 2-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus extra fresh for garnish)
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
- Fresh parsley, chopped (optional garnish)
How Much Time Will You Need?
This delectable beef stew takes about 15 minutes for prep and about 55 minutes for cooking (including pressure release). You’ll enjoy a hearty, warming meal in just over an hour—perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper to enhance their flavor.
2. Sauté the Meat:
Turn the Instant Pot to the “Sauté” setting and add the vegetable oil. Once the oil is hot, brown the beef in batches; aim for about 3-4 minutes on each side until nicely seared. Make sure to remove the beef and set it aside as you go!
3. Sauté Onions and Garlic:
After removing the beef, add the chopped onions to the pot. Sauté for 3-4 minutes until they begin to soften. Then add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Flavor:
Stir in the tomato paste and cook for a minute. Then pour in the red wine (if using) to deglaze the pot, scraping the bottom to lift all those tasty browned bits!
5. Combine Ingredients:
Return the beef to the pot along with any juices. Add in the beef broth, Worcestershire sauce, thyme, and rosemary. Stir everything together to combine.
6. Pressure Cook the Stew:
Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 35 minutes. When the cooking is done, allow for a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Add Vegetables:
Open the lid and mix in the carrots and potatoes. Secure the lid again and pressure cook on high for another 8-10 minutes until the vegetables are tender.
8. Final Touches:
Use quick release once more and stir in the frozen peas. Then add the cornstarch slurry and switch the Instant Pot back to “Sauté” mode. Stir and cook for about 3-5 minutes until the stew thickens up nicely.
9. Serve & Enjoy:
Taste your stew and adjust the salt and pepper if needed. Serve hot in bowls, garnished with a sprinkle of fresh rosemary or parsley and perhaps some crusty bread on the side. Enjoy this comforting meal!
This Instant Pot Beef Stew is not only quick but also bursting with flavors. The tender beef and veggies create a savory filling dish, perfect for any occasion!
Can I Use Frozen Beef for This Recipe?
While fresh beef is ideal, you can use frozen beef stew meat. Just ensure it’s completely thawed before cutting into cubes. Thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
Can I Make This Beef Stew Ahead of Time?
Absolutely! You can make the stew in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if it’s too thick. The flavors will deepen as it sits!
What If I Don’t Have Red Wine?
No problem! If you prefer not to use red wine, simply replace it with more beef broth for a similar depth of flavor without the alcohol.
How Should I Store Leftovers?
Store leftover beef stew in an airtight container in the fridge for up to 3 days. To freeze, portion it into freezer-safe containers, and it can last up to 3 months! Reheat on the stove or in the microwave until warmed through.
