Description
This Instant Pot Beef Stew recipe is a hearty and comforting dish that is perfect for a cozy meal. Tender chunks of beef, vegetables, and savory broth come together with aromatic herbs and spices to create a flavorful stew in a fraction of the time it would take on the stovetop.
Ingredients
Scale
Beef Stew:
- 2 lbs beef chuck (cut into 1.5-inch cubes)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and pepper to taste
Vegetables:
- 4 carrots (peeled and sliced)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (sliced)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Brown the Beef: Set the Instant Pot to Sauté mode and add olive oil. Brown the beef in batches, then set aside.
- Sauté Aromatics: Sauté onions, garlic, and tomato paste until fragrant.
- Add Ingredients: Return beef to the pot, add broth, Worcestershire sauce, herbs, spices, salt, and pepper. Layer vegetables on top.
- Cook: Pressure cook for 35 minutes, then natural pressure release for 10 minutes.
- Thicken (Optional): If desired, thicken the stew with cornstarch slurry on Sauté mode.
- Serve: Garnish with parsley and serve hot.
Notes
- For added depth of flavor, consider adding a splash of red wine to the broth.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus pressure build and release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
