Description
This Instant Pot Beef Stew recipe is a hearty and comforting dish that is perfect for a cozy meal. Tender beef, hearty vegetables, and savory broth come together in this easy-to-make stew.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
Vegetables:
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 2 stalks celery, sliced
Thickening Agent:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Seasoning:
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Turn the Instant Pot to sauté mode and heat the olive oil. Brown the beef cubes in batches on all sides. Remove and set aside.
- Sauté Onion and Garlic: Add diced onion and garlic to the pot, sauté until softened.
- Add Ingredients: Return beef to the pot, add tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Pour in beef broth, add carrots, potatoes, and celery.
- Pressure Cook: Seal the Instant Pot, set to manual high pressure for 35 minutes. Allow natural release for 10 minutes, then quick release.
- Thicken Stew: Mix cornstarch and water, stir into stew. Simmer on sauté mode for 5 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- For added depth of flavor, deglaze the pot with a splash of red wine after sautéing the onions.
- You can substitute sweet potatoes for Yukon Golds if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
