There’s something inherently comforting about a big pot of beef stew, don’t you think? It brings back memories of lazy Sunday afternoons spent with family—the aroma wafting from the kitchen, drawing everyone together. This Easy Instant Pot Beef Stew is my go-to recipe when I want to recreate that cozy feeling without the hours of simmering. Trust me, it’s a game changer for busy weekdays or when the weather turns chilly!
Why You’ll Love This Recipe
Picture this: tender chunks of beef melting in your mouth, vibrant vegetables soaking up rich, savory flavors, and a broth so satisfying that it warms you from the inside out. What makes this stew special is not just its ease of preparation but also the transformative magic of the Instant Pot. You can create deep, complex flavors in a fraction of the time it takes with traditional methods. It’s a culinary miracle!
Not to mention, beef stew is one of those versatile dishes that welcomes your personal touch. Have leftover veggies or fresh herbs lying around? Toss them in! It’s like a warm hug on a plate; it nourishes both body and soul—perfect for family gatherings or a cozy night in front of the TV. And let’s not forget: this stew is a winner when it comes to meal prep. It keeps well, and I swear it tastes even better the next day after the flavors have had a chance to mingle.
Gather These Ingredients
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Olive Oil (2 to 4 tablespoons, divided): This is your building block of flavor. You can use extra virgin for more richness, or a lighter oil if that’s what you have on hand.
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All-Purpose Flour (1/4 cup): This helps create a beautiful crust on the beef and thickens the stew to perfection.
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Garlic Powder (1 teaspoon): For that savory burst of flavor without any peeling or chopping. It’s my little secret!
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Celery Salt (1/2 teaspoon): A subtle seasoning that enhances the stew’s depth. If you don’t have it, regular salt will do just fine.
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Beef Chuck Roast (2 pounds, cut into 1-inch cubes): Go for this cut for its marbling—trust me, it’s what makes the stew super tender and flavorful.
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Butter (2 tablespoons): Because butter makes everything better! Adds richness and takes the flavor up a notch.
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Yellow Onion (1 small to medium, diced): The aromatic base of your stew. It caramelizes beautifully during sautéing.
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Celery (1 cup, sliced): Mmm, that crunch! It brings a fresh element to your stew.
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Garlic (6 cloves, minced): Fresh garlic is king! It adds a fragrant zing that elevates your stew.
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Tomato Paste (2 tablespoons): This adds depth and a bit of sweetness to counterbalance the savory notes.
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Dried Thyme (2 teaspoons): Earthy and aromatic, thyme pairs incredibly well with beef.
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Worcestershire Sauce (2 tablespoons): A splash of umami goodness; it’ll wow your taste buds!
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Balsamic Vinegar (1 tablespoon): A hint of acidity to balance out the richness of the meat and potatoes.
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Carrots (2 cups, chopped into 1-inch pieces): These not only add naturally sweet flavors, but they also give the stew that lovely color.
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Yellow Potatoes (1 1/2 pounds, cut into 1-inch pieces): Starchy and hearty! They soak up the flavors beautifully while adding substance.
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Beef Stock (2 cups): Don’t skimp on quality here; it’s the base of your stew.
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Bay Leaves (2): They’re like a whisper of flavor that adds complexity. Just don’t forget to fish them out before serving!
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Cornstarch (2 tablespoons) & Cold Water (2 tablespoons): To create a slurry for that perfect thickness.
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Frozen Peas (1 cup): For a pop of color and freshness right at the end.
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Kosher Salt & Fresh Cracked Black Pepper: Always to taste!
The Cooking Process Explained
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Prepare the Beef: Set your Instant Pot to the sauté mode. In a large bowl, whisk together flour, garlic powder, celery salt, and a few generous pinches of salt and pepper. Dredge those beautiful beef cubes in the flour mixture until completely coated.
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Sear the Meat: Add 2 tablespoons of olive oil to the pot and let it heat up. Working in batches to avoid overcrowding, sear the beef cubes on all sides until they’re beautifully browned—about 4-5 minutes. Remove them and set aside. This step? Total magic.
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Build the Base: Toss in the butter! Once it’s melted, add the diced onion and celery. Season with salt and pepper, then sauté for about 5-6 minutes until softened and fragrant. Stir in the minced garlic, tomato paste, and thyme; let it cook for an additional minute—oh, the aroma!
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Add the Sauces: Pour in the Worcestershire sauce and the balsamic vinegar, scraping the pot’s bottom to release those flavorful bits stuck there. Trust me, this is essential for maximum flavor!
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Mix It All Together: Return the browned beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Give it a good stir to combine all those ingredients harmoniously.
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Pressure Cook: Now to seal the lid. Set it to cook on high pressure for 40 minutes. After the timer goes off, allow a natural release for 10 minutes followed by a quick release to let off any remaining steam.
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Thicken the Stew: In a small bowl, mix cornstarch with cold water to create a slurry. Set the pot back to sauté mode, stir in the slurry along with the frozen peas, and cook until the stew thickens—about 2-3 minutes.
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Final Touches: Don’t forget to remove those bay leaves! Taste and adjust seasoning as needed. Then serve it piping hot and enjoy the warmth this stew brings!
Best Way to Enjoy It
This beef stew is like a canvas; you can paint on a variety of flavors and sides. I love to serve it with thick slices of crusty bread—a perfect vehicle for soaking up that rich broth. A side salad with a zesty vinaigrette can really balance the meal, or perhaps some sautéed greens like kale or spinach to add an extra health kick!
Want to elevate your stew game? Try topping it with a sprinkle of fresh herbs or a dollop of sour cream or Greek yogurt for a creamy contrast.
Keeping Leftovers Fresh
Storing your stew is simple! Let it cool completely before transferring the leftovers to an airtight container. You can keep it in the fridge for about 3-4 days, or you can freeze it for up to 3 months. Just remember to seal it well to avoid freezer burn! When reheating, let it thaw overnight in the fridge before warming it up on the stove or in the microwave.
Pro Chef Tips
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Browning Beef: Don’t rush the searing process. Take your time to get a nice caramelized crust; it makes all the difference in flavor.
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Vegetable Variations: Got some leftover mushrooms or bell peppers? Toss those in with the onions and celery for extra depth.
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Herbs: Fresh herbs? Use them! Thyme, rosemary, and parsley all play well here. Add them towards the end of cooking for a fresh hit of flavor.
Creative Twists
Feeling adventurous? Let’s spice things up! Swap the beef for chunks of chicken or even hearty vegetables for a vegetarian-friendly version. You could also experiment with different seasonings—smoked paprika for a hint of smokiness or even a dash of spice with cayenne pepper. A splash of red wine could deepen the flavor profile too; just add it right after sautéing your vegetables.
With this juicy beef stew, the world is your oyster when it comes to creativity!
Your Questions Answered
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Can I use a different cut of meat? Absolutely! Cuts like brisket or round roast can work as well, but chuck roast is my preferred choice for its tenderness.
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What if I don’t have beef stock? No worries! You can use water with a beef bouillon cube instead or vegetable stock for a lighter version.
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Can I add beans for extra protein? Yes! White beans, kidney beans, or chickpeas work surprisingly well in beef stew. Just add them along with the vegetables.
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Is this kid-friendly? Totally! It’s a wholesome dish packed with veggies and flavors that kids love. You can always blend the stew into a smoother texture if that helps!
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How do I reheat safely? Make sure to heat it to at least 165°F (74°C) to ensure food safety. A low and slow method on the stove is often the best, as it keeps the stew creamy too!
Cooking, at its heart, is about connection—whether it’s sharing a meal with family, tweaking a recipe, or rediscovering an old favorite. As you dive into making this Easy Instant Pot Beef Stew, don’t be afraid to experiment. Play with the ingredients, add your flair, and most importantly, enjoy the process. Cooking should be fun and full of love! Give this stew a try, and let the comforting flavor warm your kitchen and your heart. I can’t wait to hear how it turns out—happy cooking, my friend!
Easy Instant Pot Beef Stew Recipe
Description
A quick and easy beef stew made in the Instant Pot, perfect for busy weekdays and chilly weather. Tender beef, vibrant vegetables, and a rich broth come together in this cozy dish.Ingredients
For the Stew
Cooking Instructions
Prepare the Beef
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Set your Instant Pot to the sauté mode. In a large bowl, whisk together flour, garlic powder, celery salt, and a few generous pinches of salt and pepper. Dredge beef cubes in the flour mixture until completely coated.
Sear the Meat
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Add 2 tablespoons of olive oil to the pot and let it heat up. Sear the beef cubes on all sides until browned, about 4-5 minutes. Remove and set aside.
Build the Base
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Add butter to the pot. Once melted, add onion and celery. Season with salt and pepper, and sauté for 5-6 minutes until softened. Stir in garlic, tomato paste, and thyme; cook for another minute.
Add the Sauces
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Pour Worcestershire sauce and balsamic vinegar in, scraping the pot’s bottom to release flavorful bits.
Mix It All Together
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Return the browned beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Stir to combine.
Pressure Cook
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Seal the lid and set to cook on high pressure for 40 minutes. Afterward, allow a natural release for 10 minutes followed by a quick release.
Thicken the Stew
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Mix cornstarch with cold water to create a slurry. Set the pot back to sauté mode, stir in the slurry and frozen peas, cooking until thickened, about 2-3 minutes.
Serve
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Remove bay leaves, adjust seasoning, and serve piping hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 800mg34%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 30g60%
- Vitamin A 100 IU
- Vitamin C 15 mg
- Calcium 40 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0.5 mg
- Riboflavin 0.1 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 20 mcg
- Vitamin B12 2 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 200 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 5 mg
- Selenium 20 mcg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
