This Instant Pot Beef Stew is a warm hug in a bowl! With tender beef, hearty veggies, and a rich broth, it’s perfect for chilly days.
You can set it and forget it, and soon your kitchen will smell amazing! I love making extra so I can enjoy leftovers later—easy peasy!
Key Ingredients & Substitutions
Beef Chuck: This cut of meat is perfect for stews because it becomes tender and flavorful during cooking. You can substitute it with brisket or round steak if needed.
Olive Oil: A great choice for browning meat, but if you have dietary needs, you can use canola oil or avocado oil instead.
Red Wine: It adds depth to the stew, but you can definitely swap it out for additional beef broth if you prefer a non-alcoholic version or to keep it family-friendly.
Vegetables: The classic carrots and potatoes can be switched up with other root veggies like parsnips or turnips, or even add green beans for variety!
How Do I Achieve Perfectly Tender Meat in My Stew?
The key to tender beef stew is cooking it under pressure. Searing the beef first is essential because it locks in flavor. Here’s how to ensure you get the best results:
- Brown the beef in batches to avoid crowding the pot; this allows for even cooking.
- Let it cook for the full 35 minutes under pressure for optimal tenderness.
- Don’t skip the natural pressure release! This helps keep the meat juicy.
Following these steps will leave you with delicious, tender meat every time!
Instant Pot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (or additional beef broth)
- 3 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes (or Yukon gold potatoes), whole or halved if large
- 1 cup frozen peas
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Bread slices, for serving (optional)
How Much Time Will You Need?
This delightful stew requires about 10 minutes of prep time and 45 minutes of cooking time. The pressure cooking process will take 35 minutes, plus a little extra time to deglaze and simmer the veggies. All in all, it’s a quick and hearty dish ready in under an hour!
Step-by-Step Instructions:
1. Brown the Beef:
Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and heat it until it shimmers. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. This step helps develop rich flavors. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until softened, about 3 minutes. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant. This will make your kitchen smell amazing!
3. Mix in the Tomato Paste:
Stir in the tomato paste and let it cook for about 1 minute. Then, sprinkle the flour over the mixture, stirring continuously to coat everything evenly.
4. Deglaze the Pot:
If you’re using red wine, pour it in now! Scrape up any tasty browned bits stuck to the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly, enhancing the flavor of the stew.
5. Add Ingredients and Pressure Cook:
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Stir everything together. Seal the Instant Pot lid and set it to ‘Pressure Cook’ on high for 35 minutes.
6. Release Pressure:
Once the cooking time is up, allow a natural pressure release for 10 minutes. After that, carefully release any remaining pressure. Open the lid and take a moment to savor the mouthwatering aroma!
7. Add Veggies:
Add the potatoes and carrots, then switch the Instant Pot back to ‘Sauté’ mode. Cover the pot partially and simmer for about 10-15 minutes until the vegetables are tender.
8. Finish and Serve:
Stir in the frozen peas and let them heat through for about 2 minutes. Remove the thyme sprigs and bay leaf, then taste and adjust seasonings with salt and pepper. Serve the stew in bowls, garnished with freshly chopped parsley, and don’t forget some crusty bread on the side for dipping!
Enjoy your hearty, comforting Instant Pot beef stew!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely before browning. For quick thawing, place it in a sealed plastic bag and submerge it in cold water for a couple of hours. Pat it dry before cooking for better browning.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth. You can add a splash of vinegar or lemon juice for a bit of acidity, which can enhance the flavor of the stew.
How Do I Store Leftover Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Just make sure to let it cool completely before transferring to the freezer.
Can I Add Other Vegetables?
Absolutely! Feel free to get creative with your vegetables. You can add peas, corn, parsnips, or even green beans. Just adjust the cooking time slightly, making sure not to overcook them!
