Savory Instant Pot Beef Stew

$For a great Instant Pot beef stew, you need key ingredients. Here’s what you will need: - 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 onion, chopped - 3 cloves garlic, minced - 4 carrots, sliced - 3 potatoes, diced - 1 cup green peas (fresh or frozen) - 4 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) To boost flavor, consider adding a splash of red wine or a pinch of smoked paprika. These small tweaks can elevate your stew. When picking ingredients, go for fresh, vibrant veggies. Look for firm potatoes and bright green peas. For the beef, choose well-marbled chuck. This cut gives the stew great flavor and tenderness. Chop your veggies to similar sizes for even cooking. This helps every bite taste balanced. Wash all produce well. Freshness really shines in this comforting dish. {{ingredient_image_1}} Start by preparing your ingredients. First, cut the beef chuck into 1-inch cubes. This size helps the beef cook evenly. Next, chop the onion and mince the garlic. You will also slice the carrots and dice the potatoes. Now, heat the Instant Pot. Set it to the sauté function and add two tablespoons of olive oil. When the oil is hot, add the beef cubes in batches. Browning the beef adds deep flavor. Cook each batch for about four to five minutes until browned all over. Remove the beef and set it aside on a plate. In the same pot, add the chopped onion. Sauté for three minutes until it turns translucent. Then, stir in the minced garlic and cook for one more minute. This step builds a great base for your stew's flavor. After cooking the aromatics, it’s time to add the vegetables. Add the sliced carrots and diced potatoes into the pot. Stir to mix them with the onions and garlic. Now, return the browned beef to the pot. Pour in four cups of beef broth. Add two tablespoons of tomato paste, one teaspoon of dried thyme, one teaspoon of dried rosemary, and one bay leaf. Season with salt and pepper to taste. Seal the Instant Pot lid and set the vent to sealing. Cook on high pressure for thirty-five minutes. Once the time is up, let the pressure release naturally for about ten minutes. After that, perform a quick release for any remaining pressure. If you want a thicker stew, this is the time to thicken it. In a small bowl, mix two tablespoons of cornstarch with two tablespoons of cold water to create a slurry. Open the pot and stir in the slurry. Switch to sauté mode for a few minutes until the stew thickens to your liking. Finally, stir in one cup of green peas. Let them heat through for two to three minutes before serving. Before you serve, remember to remove the bay leaf. Ladle the beef stew into bowls and garnish with fresh parsley. Enjoy your delicious, homemade beef stew! When making beef stew in an Instant Pot, avoid these common mistakes: - Don't skip browning the beef. This adds rich flavor. - Use the right cut. Beef chuck works best; it becomes tender. - Don't overfill the pot. Leave space for pressure to build. For cooking times, follow these guidelines for different cuts of beef: - Beef chuck: 35 minutes on high pressure. - Brisket: 45 minutes for a tender finish. - Round: 30 minutes works well but can be tougher. Using frozen vegetables can save time. However, fresh veggies offer better flavor. If using frozen peas, add them at the end. They only need a few minutes to heat through. Prep can make your cooking easier. Here’s how to do it: - Chop onions, carrots, and potatoes a day ahead. Store them in the fridge. - Measure out spices and broth. This speeds up cooking time. Batch cooking is smart. Make a large pot of stew. You can freeze leftovers for future meals. Just make sure to cool it first before packing. Herbs and spices can elevate your stew. Here’s how to use them: - Add dried thyme and rosemary early in the cooking. This builds depth. - Fresh herbs, like parsley, should be added just before serving. If you don’t have cornstarch for thickening, use these alternatives: - Flour can work well. Mix it with water to create a slurry. - Mashed potatoes or pureed beans can also thicken the stew nicely. Pro Tips Brown the Beef Well: Ensuring you brown the beef cubes thoroughly before pressure cooking will enhance the flavor of the stew significantly. Season Gradually: Taste your stew before serving and adjust the seasoning if needed. Flavors can develop during cooking, so it's best to season towards the end. Use High-Quality Broth: A good quality beef broth will elevate the taste of your stew. Consider using homemade broth for the best results. Let it Rest: If you have time, let the stew rest for a while after cooking. It allows the flavors to meld together even more. {{image_2}} You can easily make beef stew fit your diet. For a low-carb option, swap potatoes for cauliflower. This change keeps the stew hearty without the carbs. You can also use zucchini or turnips for added texture and flavor. For a gluten-free version, check your beef broth for any gluten ingredients. Most brands are safe, but it's good to check. Feel free to add other vegetables too! Consider bell peppers, green beans, or mushrooms. Each adds a unique taste and texture. If you're feeling adventurous, try different proteins like chicken or pork. They cook well in the Instant Pot and absorb flavors nicely. Spice can transform your beef stew into a global dish. For a Mexican flair, add chili powder, cumin, and fresh cilantro. This will give your stew a warm, spicy kick. For an Italian twist, use oregano and basil. A splash of red wine can add depth. If you want a taste of the East, add ginger and soy sauce for an Asian-inspired stew. You can also use coconut milk for a creamy texture. Each of these spice combinations brings a new life to your beef stew. Making a plant-based stew is simple and delicious. Start with mushrooms as your base. They offer a rich, meaty flavor. Use vegetable broth instead of beef broth. Swap the beef for hearty beans or lentils for protein. You can still add all the same vegetables for flavor. Carrots, peas, and potatoes work great. Use the same herbs like thyme and rosemary. This keeps the comforting taste of stew without meat. Enjoy the same warm, hearty feel with a plant-based touch! To store beef stew, let it cool first. Use airtight containers to keep it fresh. Place the stew in the fridge within two hours of cooking. Beef stew will last for about 3 to 4 days in the fridge. When reheating, warm it gently on the stove or in the microwave. Stir it well to ensure even heating. Always check that it’s hot throughout before serving. Freezing beef stew is easy and a great way to save leftovers. Start by letting the stew cool completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. Label them with the date. Beef stew can be frozen for up to 3 months. To thaw, move it to the fridge overnight. Reheat it on the stove or in the microwave. Stir it well during reheating to avoid hot spots. Beef stew is perfect for meal prep. You can use it for lunches or dinners throughout the week. Divide the stew into single-serving containers. This helps with portion control. You can also pair it with rice or bread for a complete meal. For best results, store the stew in glass containers. They are durable and microwave-safe. This way, you can enjoy tasty beef stew any time! How do I know when the beef is tender? You will know the beef is tender when it easily pulls apart with a fork. After cooking for 35 minutes in the Instant Pot, let it rest. A fork should glide through the meat without much effort. If it feels tough, it may need more time. Can I use a different type of meat? Yes, you can use other meats like chicken or pork. Just adjust the cooking times. Chicken thighs cook faster than beef, so reduce the time to about 15 minutes. What can I serve with beef stew? Beef stew pairs well with bread, rice, or mashed potatoes. You can also serve it with a fresh salad. A crusty loaf is great for soaking up the sauce. What should I do if the Instant Pot doesn’t come to pressure? Check the vent to ensure it’s set to sealing. Make sure the lid is on correctly. If it still doesn’t pressurize, check for any food blocking the sealing ring. How can I adjust cooking times for larger portions? For larger portions, you should not change the cooking time much. The Instant Pot adjusts for volume. However, make sure to add enough liquid. Always ensure the pot is not overfilled. Health benefits of the ingredients used Beef provides protein, iron, and zinc. Carrots and potatoes add fiber and vitamins. Peas are rich in protein and antioxidants. Olive oil offers healthy fats. Nutritional breakdown per serving Each serving of beef stew has about 350 calories. It contains 20 grams of protein, 15 grams of fat, and 30 grams of carbs. These values may vary based on portion sizes. This blog post covered all you need for making beef stew in an Instant Pot. You learned about essential ingredients, step-by-step cooking, and handy tips. We discussed recipe variations, storage methods, and common questions. Using these insights, you can create a delicious stew that's easy and quick. Remember, the right ingredients and techniques can make a great meal. Now, grab your Instant Pot and start cooking! Enjoy sharing your stew with friends and family.$

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

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 onion chopped
3 cloves garlic, minced
4 carrots sliced
3 potatoes diced
1 cup green peas (fresh or frozen)
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
to taste salt and pepper
2 tablespoons cornstarch (optional, for thickening)
to taste fresh parsley, chopped (for garnish)

Instructions

Set the Instant Pot to the sauté function. Add olive oil, and when hot, add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides for about 4-5 minutes per batch. Remove and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots and diced potatoes to the pot, stirring to combine with the onions and garlic.
Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
Seal the Instant Pot lid and ensure the vent is set to sealing. Cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
If you prefer a thicker stew, mix cornstarch with 2 tablespoons of cold water to create a slurry. Open the pot and stir in the slurry, then switch to sauté mode for a few more minutes until the stew thickens to your liking.
Stir in the green peas and let them heat through for about 2-3 minutes.
Remove the bay leaf before serving. Ladle the beef stew into bowls and garnish with fresh parsley.

Notes

Optional thickening with cornstarch can be adjusted to preference.

Keyword beef stew, comfort food, Instant Pot