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instant pot beef stew - featured image

Comforting Instant Pot Beef Stew Recipe with Hearty Vegetables Made Easy

  • Author: neuriox
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

A quick and easy Instant Pot beef stew with tender beef and hearty vegetables, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and sliced into 1/2-inch pieces
  • 2 celery stalks, chopped
  • 4 medium red potatoes, quartered
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • Optional: 1 cup frozen peas (added at the end)
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Prep your ingredients: cut beef into 1-inch cubes, peel and slice carrots, chop celery, dice onion, quarter potatoes, mince garlic, and measure seasonings (about 15 minutes).
  2. Turn Instant Pot to ‘Sauté’ mode and heat olive oil. Brown beef cubes in batches for 3-4 minutes per batch until nicely crusted. Transfer browned beef to a plate.
  3. In the same pot, sauté diced onion, carrots, and celery for 4-5 minutes until onions are translucent and vegetables soften slightly, stirring frequently.
  4. Add minced garlic and tomato paste; cook for 1-2 minutes until fragrant.
  5. Deglaze the pot with about 1/4 cup beef broth, scraping up browned bits from the bottom with a wooden spoon.
  6. Return beef to the pot. Add remaining beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, potatoes, salt, and pepper. Stir gently to combine.
  7. Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 35 minutes. Allow 10-15 minutes for the pot to come to pressure before cooking begins.
  8. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  9. Mix flour with cold water to make a slurry. Set Instant Pot to ‘Sauté’ and slowly stir in the slurry. Cook for 3-5 minutes until broth thickens to desired consistency.
  10. Remove bay leaf. If using frozen peas, stir them in and cook for 2 more minutes. Taste and adjust salt and pepper as needed.
  11. Ladle stew into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Notes

Browning the beef adds flavor but can be skipped if short on time. Use natural pressure release to keep beef tender. Adjust seasoning after cooking as broth and Worcestershire sauce add saltiness. For gluten-free, substitute flour with cornstarch or arrowroot powder. If stew is watery, use the flour slurry to thicken gradually.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approxima
  • Calories: 375
  • Fat: 12
  • Carbohydrates: 25
  • Fiber: 5
  • Protein: 35

Keywords: Instant Pot beef stew, beef stew recipe, easy beef stew, hearty stew, pressure cooker stew, comfort food, quick dinner

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Find it online: https://neurioxdesign.com/comforting-instant-pot-beef-stew-recipe-with-hearty-vegetables-made-easy/