Description
This Best Ever Instant Pot Beef Stew is a hearty, flavorful dish that’s quick to prepare using your pressure cooker. Perfect for cozy nights, it features tender cubes of beef simmered with vegetables in a rich broth, thickened to perfection. Easy to customize with your favorite vegetables, this stew is a family favorite that’s ready in under an hour, offering comforting, homemade goodness.
Ingredients
Units
Scale
Meat and Seasonings
- 3 pounds boneless beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons Italian seasoning
Liquid and Flavorings
- 4 tablespoons Worcestershire sauce
- 6 cloves garlic, minced
- 2 large onions, chopped
- 2 (16-ounce) bags baby carrots, sliced
- 2 pounds potatoes, cubed
- 5 cups beef broth
- 2 (10-ounce) cans tomato sauce
Thickening Agent
- 4 tablespoons cornstarch
- 4 tablespoons water
Instructions
- Brown the meat: Add olive oil to the Instant Pot and select the sauté function. Once hot, add the beef cubes seasoned with salt, pepper, and Italian seasoning. Sear the meat until browned on all sides, about 5-7 minutes, stirring occasionally.
- Make the broth: Pour in the beef broth and use a spoon to scrape up any browned bits from the bottom of the pot, enhancing the flavor of your stew.
- Add remaining ingredients: Stir in Worcestershire sauce, minced garlic, chopped onions, sliced carrots, cubed potatoes, and tomato sauce into the pot.
- Cook under pressure: Secure the lid, close the steam valve, and select high-pressure cook. Set timer for 35 minutes. Once cooking completes, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Thicken the sauce: In a small bowl, whisk together cornstarch and cold water until smooth. With the Instant Pot on simmer or sauté mode, stir in the cornstarch mixture and simmer until the sauce thickens, about 3-5 minutes.
- Serve: Ladle hot stew into bowls and enjoy with mashed potatoes, rice, or bread. Garnish with fresh herbs if desired.
Notes
- You can substitute other cuts like chuck roast or brisket; adjust cooking time as needed.
- If you don’t have an Instant Pot, you can adapt this stew to a slow cooker—cook on low for 6-8 hours or on high for 4-5 hours.
- For richer flavor, add a splash more Worcestershire sauce or a teaspoon of soy sauce during cooking.
- Additional vegetables like mushrooms, celery, or bell peppers can be incorporated for variety.
- Thickening can be adjusted: use less cornstarch for a thinner broth or more for a thicker stew.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 13 g
- Sodium: 1200 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
