Instant Pot Beef Stew
This hearty Instant Pot Beef Stew transforms tough beef chuck into melt-in-your-mouth tender pieces in a fraction of traditional cooking time. Rich, deeply flavored gravy coats fork-tender vegetables and beef cubes, making this the ultimate comfort food for busy weeknights or cozy weekend dinners.
Equipment
- 6-quart Instant Pot or similar electric pressure cooker
- Sharp knife for cutting beef and vegetables
- Cutting board
- Measuring cups and spoons
Ingredients
- 2.5 lbs beef chuck roast 1.1 kg, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil 30 ml, divided
- 1 large yellow onion about 1.5 cups or 225g, diced
- 4 cloves garlic minced
- 3 tablespoons tomato paste 45g
- 3 cups beef broth 720 ml, low sodium preferred
- 1 cup red wine 240 ml, or additional beef broth
- 2 tablespoons Worcestershire sauce 30 ml
- 2 teaspoons dried thyme
- 2 bay leaves
- 1.5 lbs Yukon gold potatoes 680g, cut into 1.5-inch chunks
- 4 medium carrots about 12 oz or 340g, peeled and cut into 1-inch pieces
- 3 stalks celery about 6 oz or 170g, cut into 1-inch pieces
- 1/4 cup all-purpose flour 30g, for thickening
- 1/4 cup cold water 60 ml, for slurry
- salt and black pepper to taste
For Serving
- 2 tablespoons fresh parsley chopped
- crusty bread optional, for serving
Instructions
- Season beef cubes generously with salt and pepper. Set Instant Pot to Sauté mode and heat 1 tablespoon oil until shimmering.
- Brown beef in batches for 2-3 minutes per side until deeply golden. Transfer to a plate and repeat with remaining beef, adding more oil as needed.
- Add remaining oil, onion, and garlic to the pot. Sauté for 3-4 minutes until softened, scraping up any browned bits from the bottom.
- Stir in tomato paste and cook for 1 minute. Add wine and deglaze the pot, scraping the bottom thoroughly to prevent burn warning.
- Return beef to pot with beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine, ensuring beef is mostly submerged.
- Lock lid, set valve to Sealing, and pressure cook on High for 20 minutes. Allow 10-minute natural release, then quick release remaining pressure.
- Add potatoes, carrots, and celery to the pot. Lock lid again and pressure cook on High for 5 minutes, then quick release pressure.
- Mix flour and cold water until smooth. Set pot to Sauté and stir in slurry. Simmer for 3-5 minutes until thickened to desired consistency.
- Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Garnish with fresh parsley and serve hot with crusty bread.
Notes
- For best results, use well-marbled chuck roast and cut into uniform 1.5-inch pieces to ensure even cooking.
- Don't skip browning the beef - it adds essential depth of flavor and rich color to the final stew.
- Make sure to scrape the bottom of the pot thoroughly after deglazing to prevent the burn warning during pressure cooking.
- Wine substitution: Use additional beef broth plus 1 tablespoon balsamic vinegar for similar depth without alcohol.
- For thicker stew, use the full flour slurry. For thinner, more soupy consistency, use half or omit entirely.
- Vegetable variations: Add mushrooms, parsnips, or turnips along with the other vegetables in step 7.
- Storage: Refrigerate in airtight container for up to 4 days. Freezes beautifully for up to 3 months.
- Reheating: Thaw overnight in refrigerator if frozen, then reheat gently on stovetop or in microwave, adding a splash of broth if needed.
- Make-ahead tip: Stew tastes even better the next day as flavors meld. Prepare fully, refrigerate, and reheat before serving.
- Slow cooker adaptation: Brown beef and sauté aromatics as directed, then transfer everything to slow cooker and cook on low for 7-8 hours.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 115mgSodium: 580mgPotassium: 1150mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 30mg
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