Description
This Instant Pot Beef Stew is a hearty, flavorful dish featuring tender chunks of chuck roast simmered with vegetables in a rich beef broth. Utilizing the Instant Pot allows for a quick pressure-cooked stew that maximizes flavor while reducing cooking time, making it a perfect comforting meal for any day.
Ingredients
Units
Scale
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut into 1-inch cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cups Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
Spices and Aromatics
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickener
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat and cooking aromatics.
- Melt the Butter: Add the butter to the pot and allow it to melt completely, providing a flavorful base for browning.
- Brown the Meat: Season the chuck roast cubes with salt and pepper. Saute the meat in batches in the melted butter until each piece is nicely browned on all sides. Remove the browned meat to a bowl and repeat until all meat is cooked.
- Add the Meat Back: Turn off the ‘Saute’ mode and return all browned meat to the pot to combine with other ingredients.
- Add Liquid Base and Seasonings: Pour in the beef stock, tomato paste, and Worcestershire sauce. Add paprika, minced garlic, and thyme. Stir thoroughly to blend the flavors.
- Add Vegetables: Add diced onions, sliced celery, peeled and cubed potatoes, and sliced carrots to the pot. Mix everything well, then tuck in the bay leaf for aroma.
- Cook under High Pressure: Close the Instant Pot lid securely. Set the Instant Pot to high-pressure cooking mode and cook for 35 minutes to tenderize the meat and develop flavors.
- Quick Release: Once cooking completes, carefully cover the steam vent with a dish towel to prevent spatter and perform a quick pressure release to open the pot safely.
- Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. This mixture will thicken the stew after cooking.
- Thicken the Sauce: Remove the bay leaf from the stew and discard it. Pour in the cornstarch slurry and stir well. Allow the stew to rest for a few minutes, thickening the sauce to the desired consistency.
- Season and Serve: Taste the stew and adjust salt and pepper if needed. Serve hot for a comforting and hearty meal.
Notes
- Substitute other root vegetables like parsnips or turnips for some potatoes or carrots for variation.
- For enhanced flavor, deglaze the pot with a splash of red wine after browning the meat before adding liquids.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freeze the stew by allowing it to cool completely, then transfer to freezer-safe containers for up to 3 months.