Instant Pot Beef Stew
A warm and hearty beef stew made in the Instant Pot, featuring tender chunks of beef, vibrant vegetables, and a rich, savory broth that is comforting and satisfying.
Ingredients
Main Ingredients
- 2 pounds boneless beef chuck roast or beef stew meat Provides a hearty, protein-rich base.
- 4 medium carrots Adds sweetness and crunch.
- 2 pounds Yukon gold potatoes Contributes a creamy texture.
- 1 large yellow onion Enhances the savory depth of the stew.
- 4 cloves garlic Infuses aromatic flavor.
Seasonings and Liquids
- 2 tablespoons olive oil Used for sautéing.
- 1 teaspoon kosher salt Enhances flavors.
- 1/2 teaspoon ground pepper Adds mild heat.
- 4 cups unsalted beef stock or low sodium beef broth Forms the liquid base.
- 2 tablespoons tomato paste Gives a tangy undertone.
- 1 tablespoon Worcestershire sauce Adds umami flavor.
- 1 tablespoon dried Italian seasoning Brings herbs and spices together.
- 1 teaspoon dried thyme Offers an earthy note.
- 1 leaf bay leaf Adds subtle flavor complexity.
Thickening and Garnish
- 2 tablespoons cornstarch Used as a thickening agent.
- 2 tablespoons freshly chopped parsley For garnish.
Instructions
Preparation
- Cut the beef chuck roast into 1-1/2 inch thick chunks.
- Slice the onions into thick chunks and cut the carrots diagonally into 1-inch pieces.
- Rinse and scrub the potatoes, then peel and cut into 1-1/2 inch pieces.
Cooking
- Place the beef chunks in a bowl and season with salt and pepper.
- Heat olive oil in the Instant Pot until shimmering. Sear the beef in batches for about 4 to 5 minutes on each side until golden brown.
- Add beef stock, tomato paste, Worcestershire sauce, garlic, Italian seasoning, thyme, and bay leaf, and stir gently.
- Secure and seal the lid of the Instant Pot. Cook on manual mode for 35 minutes at high pressure.
- Allow for a natural pressure release for about 15 minutes.
- In a small bowl, mix cornstarch with water to form a slurry.
- Remove the bay leaf, stir in the cornstarch mixture and switch to sauté mode, simmering until thickened.
Serving
- Transfer the stew to serving bowls, garnish with parsley, and serve.
Notes
This stew freezes well, making it ideal for meal prep. Let it cool completely before freezing in an airtight container for up to three months. Reheat gently before serving.