Hearty Instant Pot Beef Stew

$For a tasty beef stew, you need a few key items: - 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 tablespoon tomato paste These ingredients create a rich, savory base for your stew. The beef chuck is tender and flavorful. The carrots and potatoes add nice texture and sweetness. You can enhance your stew with some optional items: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - 2 tablespoons cornstarch (for thickening) - 2 tablespoons water (for thickening) Adding herbs like thyme and rosemary brings warmth and depth. Bay leaves give a subtle earthy note. If you like your stew thick, use cornstarch and water. Seasoning is key to a great stew. You should use: - Salt and pepper to taste Simple seasoning can make a big impact. Start small, then taste as you go. Adjust to fit your taste buds. A perfect balance will make your stew shine. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons water (optional, for thickening) Make sure to wash the vegetables well. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes. This prep makes cooking easier. Turn your Instant Pot to the sauté mode. Pour in the olive oil and let it heat. When the oil is hot, add the beef cubes. Do this in batches to avoid crowding. Brown the beef on all sides, which takes about 4-5 minutes per batch. Remove the beef and set it aside. Next, add the chopped onion to the pot. Sauté for about 3 minutes until it softens. Then, add the minced garlic for 1 more minute. This mix smells great! Stir in the sliced carrots and diced potatoes. Mix everything well for even flavor. Now, it’s time to bring everything together. Add the browned beef back into the pot. Pour in the beef broth and add the tomato paste. Sprinkle in the thyme and rosemary. Toss in the bay leaves and season with salt and pepper. Close the Instant Pot lid. Make sure the valve is set to sealing. Pressure cook on high for 35 minutes. When the timer goes off, let the pot release pressure naturally for 10 minutes. After that, carefully do a quick release for any remaining pressure. Remove the bay leaves. If you like a thicker stew, mix the cornstarch with water to form a slurry. Stir it into the stew. Turn on the sauté mode again and stir until the sauce thickens, which takes about 2-3 minutes. Searing beef gives it a rich flavor. Start by heating the olive oil until hot. Add the beef in small batches. This helps the beef brown evenly. Don’t crowd the pot. Each piece should touch the bottom. Sear for about 4-5 minutes on each side. When done, remove the beef and set it aside. This step adds depth to your stew. To get the right stew texture, use the correct amount of broth. For thicker stew, mix cornstarch with water. Stir this slurry into the stew after cooking. Turn on the sauté mode again. Stir until the liquid thickens, about 2-3 minutes. If the stew is too thick, add a bit more broth. This way, you control the consistency. Boost the flavor with herbs and spices. Use fresh thyme and rosemary if you can. These herbs add freshness. You can also add a splash of red wine for depth. If you want more warmth, try adding a pinch of paprika. Lastly, serve the stew with fresh parsley on top. This adds a nice touch and flavor. Pro Tips Brown the Beef Well: Taking the time to brown the beef cubes on all sides enhances the flavor of the stew, giving it a rich and hearty taste. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a more vibrant flavor. Add fresh thyme and rosemary at the end of cooking for a fragrant finish. Customize Your Veggies: Feel free to add other vegetables like peas, parsnips, or mushrooms to suit your taste and increase the nutritional value of the stew. Let It Rest: Allowing the stew to sit for a few minutes after cooking lets the flavors meld together, making each bite deliciously satisfying. {{image_2}} You can change the veggies in this stew based on what you like. Try using sweet potatoes instead of regular potatoes for a sweeter taste. Squash, parsnips, or peas also work great. They add a unique twist to your stew. To change the flavor, play with spices and herbs. If you want a bit of heat, add a pinch of cayenne pepper. You can swap thyme and rosemary for Italian seasoning or even curry powder for a different vibe. Adjust the amounts based on your taste. If you need a gluten-free option, use certified gluten-free beef broth. You can also replace beef with chicken or a plant-based protein like lentils. For a lower-carb stew, skip the potatoes and add more veggies instead. This way, everyone can enjoy a hearty meal. To keep your beef stew fresh, let it cool first. Use airtight containers for storage. You can store it in the fridge for up to 3 days. If you plan to eat it later, consider freezing. Avoid keeping it in the pot for long. This can lead to soggy vegetables. When ready to enjoy your stew again, use the microwave or stovetop. For the microwave, heat in short bursts of 1-2 minutes. Stir in between to ensure even heating. On the stovetop, warm it slowly in a pot over low heat. Add a splash of beef broth if it looks too thick. Freezing is a great way to save your beef stew. Pour cooled stew into freezer-safe bags, leaving space for expansion. Seal tightly and label with the date. It can last up to 3 months in the freezer. To thaw, place in the fridge overnight or use the microwave. It takes about 1 hour and 10 minutes to make Instant Pot beef stew. This includes prep time and cooking time. The pressure cooking itself is 35 minutes, which makes it quick for a hearty meal. Yes, you can use frozen beef in this recipe. However, it will take longer to cook. The Instant Pot should still be able to handle it well. Just make sure the beef is in smaller chunks. If your stew is too salty, add a few potatoes. They soak up salt as they cook. You can also add more beef broth or water to balance the flavor. To thicken beef stew without cornstarch, mash some of the potatoes. This will add thickness. Another option is to use a flour slurry. Mix equal parts flour and water, then stir it in while cooking. You can skip browning the meat if you want. However, browning adds flavor to the stew. If you are in a hurry, it’s okay to cook it without this step. The stew will still taste good. To sum up, this guide helps you make tasty Instant Pot beef stew with ease. You learned the key ingredients, cooking steps, and tips for great results. I shared ways to adapt the stew for your tastes and diet. Remember, good storage keeps your leftovers fresh. Use these methods to enjoy beef stew any time. Try new flavors and variations to make it your own. Now, you can impress your family and friends with perfect beef stew every time. Happy cooking!$

Hearty Instant Pot Beef Stew

A comforting and hearty beef stew made in the Instant Pot, perfect for a cozy meal.

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Prep Time 15

Cook Time 35

Total Time 1 10

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
to taste salt and pepper
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

Instructions

Turn the Instant Pot to the sauté mode. Add olive oil and allow it to heat up.
Once hot, add the beef cubes in batches, browning them on all sides (about 4-5 minutes per batch). Remove the beef and set aside.
In the same pot, add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the carrots and potatoes, mixing well with the onions and garlic.
Add the browned beef back to the pot, along with the beef broth, tomato paste, thyme, rosemary, bay leaves, and season with salt and pepper.
Close the Instant Pot lid and ensure the valve is set to sealing. Pressure cook on high for 35 minutes.
Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully perform a quick release for any remaining pressure.
Remove the bay leaves. If you prefer a thicker stew, mix the cornstarch with water to create a slurry and stir it into the stew. Then turn on the sauté mode again, stirring until the sauce thickens (about 2-3 minutes).

Notes

Serve the stew in deep bowls, garnished with fresh parsley and accompanied by crusty bread for dipping.

Keyword beef stew, comfort food, Instant Pot