When the weather turns chilly, there’s nothing better than a bowl of hearty beef stew to warm you up. This Instant Pot Beef Stew is packed with tender chunks of beef, flavorful vegetables, and a savory broth that’s rich and comforting. Plus, I’ve included stove top and slow cooker instructions for versatility!
Why You’ll Love This Recipe
My love for Instant Pot recipes grows stronger every day, and this beef stew is a prime example of why. The Instant Pot transforms a traditionally slow-cooked dish into a quick and easy dinner while preserving its rich, home-cooked flavors. This stew is perfect for busy weeknights or meal prep for the week ahead.
This dish is loaded with wholesome ingredients and is perfect for pairing with crusty bread or a side salad. It’s simple to customize based on what you have in your kitchen, too. Whether you’re cooking for your family or preparing meals in advance, this recipe delivers every time.
Ingredients You’ll Need
Here’s what you’ll need to make this beef stew:
- Beef chuck roast – Cut into bite-sized pieces, this cut is perfect for stew as it’s tender and flavorful. Look for a roast with good marbling to ensure rich taste.
- Olive oil – For sautéing the vegetables. Avocado oil or vegetable oil can also be used.
- Onion and garlic – These create a fragrant base that enhances the depth of the stew.
- Carrots and celery – Classic vegetables for a hearty stew that also add natural sweetness and crunch.
- Potatoes – Yukon Gold or red potatoes work best as they hold their shape during cooking. For a creamier texture, you can use Russet potatoes.
- Tomato paste – Adds depth and richness with a hint of acidity to balance the flavors.
- Beef broth – The liquid base for the stew. Use low-sodium broth to control the salt levels.
- Seasonings – Salt, black pepper, thyme, rosemary, and a bay leaf for a flavorful broth. Dried herbs work well, but fresh herbs can elevate the dish.
- Cornstarch – For thickening the stew if desired. Tapioca starch or arrowroot powder are great substitutes.
- Fresh parsley – For garnish, adding a pop of color and freshness.
Optional add-ins:
- Red wine – A splash of dry red wine, such as Cabernet or Merlot, can deepen the flavor.
- Mushrooms – Sliced mushrooms add a meaty texture and earthy flavor.
- Peas or green beans – Stir these in at the end for extra nutrition and color.
How to Make It
Step 1: Prep the Ingredients
- Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized pieces. Cube the beef into 1-inch chunks, trimming excess fat as needed.
Step 2: Sauté the Vegetables
- Turn your Instant Pot to sauté mode and heat the olive oil. Add the onions and cook until softened, about 3 minutes. Stir in the garlic and tomato paste, cooking for another minute. This step develops the flavor base of your stew.
Step 3: Add the Liquid and Beef
- Deglaze the pot with beef broth, scraping up any browned bits. This step ensures that the stew has all the flavorful bits from sautéing. Add the beef, carrots, celery, potatoes, thyme, rosemary, and bay leaf. For an extra layer of flavor, add a splash of red wine before sealing the lid.
Step 4: Pressure Cook
- Secure the lid and set the valve to “Sealing.” Cook on high pressure for 35 minutes. Once finished, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. This cooking method tenderizes the beef and melds the flavors together beautifully.
Step 5: Thicken the Stew (Optional)
- If you prefer a thicker stew, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir it into the hot stew and use the sauté function to simmer until thickened, about 2-3 minutes. This step is optional but recommended if you enjoy a heartier texture.
Step 6: Serve
- Remove the bay leaf. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve warm. Pair it with crusty bread or creamy mashed potatoes for a satisfying meal.
Stove Top Directions
- Follow Steps 1-3 in a large pot on the stove.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef and potatoes are tender.
- Thicken the stew with a cornstarch slurry if desired.
Slow Cooker Directions
- Sauté the onion, garlic, and tomato paste on the stove, then transfer to a slow cooker.
- Add the beef, vegetables, broth, and seasonings. Cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Stir in the cornstarch slurry and cook for an additional 10-15 minutes to thicken if needed.
Tips for the Best Stew
- Use marbled beef for extra flavor and tenderness.
- Cut vegetables evenly to ensure even cooking and presentation.
- Don’t skip deglazing the pot. This step adds depth and prevents burning.
- Experiment with herbs – Swap rosemary and thyme for oregano or Italian seasoning for a twist.
- Serve creatively – Pour the stew over buttery egg noodles or polenta for a comforting variation.
Serving Suggestions
This stew is hearty on its own, but here are some sides that pair beautifully:
- Crusty French bread
- Creamy mashed potatoes
- Buttered egg noodles
- A simple green salad with vinaigrette
- Roasted vegetables, such as Brussels sprouts or asparagus
For wine lovers, a glass of red wine like Cabernet Sauvignon or Pinot Noir complements the richness of the beef.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even tastier the next day.
- Freeze: This stew freezes well for up to 3 months. For best results, freeze without the cornstarch. Add it during reheating to maintain the texture.
- Reheat: Warm on the stove over medium heat or in the microwave until heated through. Add a splash of broth if needed to loosen the consistency.
FAQs
Can I use frozen beef? Yes! Frozen beef works well. The Instant Pot will take longer to come to pressure, but the cook time remains the same.
Can I substitute the vegetables? Absolutely. Sweet potatoes, parsnips, or turnips are great options. You can also add zucchini or bell peppers for variety.
What if my stew is too thin? Thicken it with a cornstarch slurry or let it simmer with the lid off to reduce the liquid. For a gluten-free option, use arrowroot powder.
Is wine necessary? Not at all! You can replace the wine with additional beef broth for an alcohol-free version.