Description
A comforting and hearty beef stew made quickly in the Instant Pot. Tender chunks of beef, vegetables, and aromatic herbs come together in a savory broth for a satisfying meal.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can use extra broth)
- 3 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Sear Beef: Set the Instant Pot to Sauté mode, heat olive oil, and brown beef cubes. Remove and set aside.
- Sauté Vegetables: Cook onion until soft, add garlic, tomato paste, and wine, then deglaze.
- Cook Stew: Return beef to the pot, add carrots, potatoes, celery, broth, herbs, salt, and pepper. Pressure cook for 35 minutes.
- Thicken (Optional): Use cornstarch slurry if desired for a thicker stew.
- Finish and Serve: Garnish with parsley, remove bay leaves, and enjoy hot.
Notes
- Marinate beef for extra flavor by adding herbs and wine before cooking.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
