Instant Pot Beef Stew

$- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 cups beef broth (low sodium recommended) - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - Fresh parsley, chopped (for garnish) When I make Instant Pot beef stew, I rely on fresh and hearty ingredients. The beef chuck gives a rich flavor and tender texture. Carrots and potatoes add sweetness and bulk. Onions and garlic bring depth. For liquids, I use low sodium beef broth to keep it savory but not too salty. Diced tomatoes add acidity and brightness. Tomato paste enhances the stew's body, while Worcestershire sauce gives it a umami kick. Sometimes, I like to thicken the stew. A simple cornstarch mix does the trick. I also sprinkle fresh parsley on top for color and flavor. These ingredients make my stew comforting and delicious. - Set Instant Pot to Sauté mode - Add 2 tablespoons vegetable oil to the pot - When the oil is hot, add beef cubes in batches - Brown the beef cubes for 5-7 minutes - Remove beef and set it aside on a plate - Add 1 large chopped onion and 3 minced garlic cloves - Sauté for 2-3 minutes until soft and fragrant - Stir in 2 tablespoons tomato paste and cook for 1 minute - Pour in 1 cup diced tomatoes and 2 cups beef broth - Add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 teaspoon smoked paprika - Return the browned beef to the pot - Season with salt and freshly cracked black pepper - Layer 4 sliced carrots and 3 diced potatoes on top - Do not stir the mixture - Close the lid and set valve to sealing position - Select Pressure Cook or Manual setting for 35 minutes - Allow natural pressure release for 10 minutes - Carefully switch valve to venting position - For thicker stew, return to Sauté mode - Stir in 2 tablespoons cornstarch mixed with 2 tablespoons water - Cook for 5 minutes until thickened - Taste and adjust seasoning as needed - Garnish with chopped fresh parsley before serving How to achieve perfect browning For great flavor, brown the beef well. Use high heat and small batches. This way, the beef gets a nice crust. It takes about 5-7 minutes. Don’t overcrowd the pot. If the pot is too full, the meat will steam instead of brown. Importance of layering vegetables Layering is key to keep veggies tender. After adding the beef, place carrots and potatoes on top. This method keeps the vegetables from getting mushy. It also helps them cook evenly. Timing for natural pressure release Letting the pot release pressure naturally is important. After cooking, wait 10 minutes before switching to venting. This helps keep the meat juicy and tender. It also allows flavors to meld perfectly. Adding herbs and spices Herbs and spices make your stew pop. Dried thyme and smoked paprika work wonders. You can also add bay leaves or rosemary for extra depth. Fresh herbs like parsley add brightness at the end. Using different meats Don’t feel limited to beef. You can use chicken or pork too. Each meat gives a unique flavor and texture. Just be sure to adjust the cooking time as needed. Adjusting for spice level If you like heat, add a pinch of red pepper flakes. You can also use spicy sausage for a kick. Always taste as you go to find your perfect level of spice. Overcrowding the pot Too much food in the pot leads to uneven cooking. Always brown in batches. This gives each piece the attention it needs. Not deglazing properly After browning, don’t skip deglazing. Scrape the bottom of the pot to lift the brown bits. This step adds rich flavor to your stew. Ignoring natural release Never rush the pressure release. Ignoring this step can lead to dry meat. Always follow the natural release time for the best results. {{image_4}} You can switch beef for chicken in this stew. Chicken thighs work well and add nice flavor. If you want a healthier option, choose turkey instead of beef. You can also pick different veggies. Try using sweet potatoes, parsnips, or green beans. For a gluten-free option, use gluten-free broth and skip the Worcestershire sauce, or find a gluten-free version. You can give your stew a twist with global flavors. For a Mexican vibe, add beans, corn, and chili powder. This will bring warmth and spice. If you prefer Italian flavors, add fresh herbs like basil and oregano. You can also toss in a splash of red wine for depth. For something different, try Asian flavors. Add soy sauce, ginger, and bok choy for a fresh take. You can make this stew in several ways. For a slow cooker, brown the meat first, then add everything to the slow cooker. Cook on low for 6-8 hours. If you want to use the stovetop, brown the beef in a pot. Then add the rest of the ingredients and let it simmer for 1.5 to 2 hours. The Instant Pot is great for quick cooking. Just set it and let it work its magic! To keep your beef stew fresh, use airtight containers. Glass or plastic containers work well. Allow the stew to cool before sealing it. Store it in the fridge for up to three days. This keeps the flavors intact and safe to eat. Freezing beef stew is a great option for later meals. Pour the cooled stew into freezer-safe bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date. To thaw, place the stew in the fridge overnight. Reheat it on the stove or in the microwave. In the fridge, your beef stew lasts about three days. In the freezer, it can stay good for up to three months. The flavor remains strong, making it a tasty choice for future meals. Cooking Instant Pot beef stew takes about one hour. Here's the breakdown: - Prep time: 15 minutes - Cooking time: 35 minutes - Natural pressure release: 10 minutes This makes it great for a busy weeknight. Yes, you can skip browning the meat. However, browning adds rich flavor. When you sear the beef, it creates a caramelized crust. This crust enhances the stew's taste. Without browning, the stew may taste less complex. Beef stew pairs well with many sides. Here are some tasty options: - Crusty bread for soaking up the sauce - Mashed potatoes for a comforting touch - Green salad for freshness - Buttered noodles for a filling meal These sides will complement the stew and make your meal complete. This blog post covered how to make a delicious Instant Pot beef stew. We explored key ingredients, cooking steps, and even tips for the best flavor. I shared ways to adjust the recipe to fit your taste and options for storage. In the end, I hope you feel ready to try this recipe. With simple steps and great flavors, you can make a stew everyone will love. Enjoy cooking and savoring your meal!$

Warm up with this Hearty Instant Pot Beef Stew that's packed with flavor and easy to make! This comforting dish features tender beef, fresh veggies, and rich broth, all ready in just one hour. Follow our simple steps to create a delicious meal that will satisfy your hunger and warm your soul.

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

4 medium carrots, sliced into rounds

3 medium potatoes, peeled and diced

1 large onion, finely chopped

3 cloves garlic, minced

2 cups beef broth (low sodium recommended)

1 cup diced tomatoes (canned or fresh)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

2 tablespoons vegetable oil (for browning)

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Set your Instant Pot to the Sauté mode and add the vegetable oil.

When the oil is hot and shimmering, add the beef cubes in batches. Brown the cubes for approximately 5-7 minutes, ensuring to get a nice sear on all sides. Once browned, remove the beef and set it aside on a plate.

In the same pot, add the chopped onion and minced garlic. Sauté these aromatic ingredients for about 2-3 minutes, or until they have softened and become fragrant.

Stir in the tomato paste, cooking it for an additional minute to deepen the flavor and integrate it well with the onions and garlic.

Pour in the diced tomatoes and beef broth, and add the Worcestershire sauce, dried thyme, and smoked paprika. Carefully return the browned beef to the pot. Season the mixture generously with salt and freshly cracked black pepper to taste.

Layer the sliced carrots and diced potatoes right on top of the beef mixture, being careful not to stir. This layering technique helps to maintain the texture and integrity of the vegetables during cooking.

Close the Instant Pot lid securely, ensuring that the valve is set to the sealing position. Select the Pressure Cook or Manual setting, and adjust the timer to 35 minutes.

Once the cooking time has elapsed, allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully switch the valve to the venting position to release any remaining pressure completely.

To thicken the stew, switch the Instant Pot back to Sauté mode, stir in the cornstarch mixture, and cook for an additional 5 minutes, mixing well until the stew reaches your desired thickness.

Before serving, taste the stew and adjust seasoning as necessary. Garnish the hearty stew with freshly chopped parsley for a burst of color and flavor. Serve hot and enjoy a comforting bowl.

- Prep Time: 15 min | Total Time: 1 hour | Servings: 6