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To make a warm and tasty Instant Pot beef stew, gather these key ingredients: - 2 pounds beef stew meat, cut into 1-inch cubes - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 medium carrots, peeled and sliced into rounds - 3 medium potatoes, diced into bite-sized pieces - 2 cups beef broth (low sodium recommended) - 1 cup cherry tomatoes, halved - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons Worcestershire sauce (optional for enhanced depth of flavor) - 2 tablespoons cornstarch (for thickening) - 2 tablespoons water (for cornstarch slurry) - Fresh parsley, chopped (for garnish) Each ingredient brings its own unique flavor. The beef provides a rich base, while the veggies add sweetness and texture. The herbs and spices enhance the overall taste. I love using cherry tomatoes for their burst of freshness. You can adjust the seasonings to your liking. Don't forget the fresh parsley for that final touch! {{ingredient_image_2}} Set your Instant Pot to Sauté mode. When the pot is hot, add the olive oil. Next, toss in the chopped onion. Cook for about 3 minutes until the onion is soft. Then, add the minced garlic. Stir and cook for another 30 seconds. You want the garlic to smell nice. Now, raise the heat a bit. Add the beef stew meat to the pot. Cook for about 5 to 7 minutes. Stir often so all sides get brown. This step brings out great flavor in your stew. Once the beef is brown, add the sliced carrots, diced potatoes, and halved cherry tomatoes. Pour in the beef broth, and add the dried thyme, smoked paprika, salt, and black pepper. If you like, add Worcestershire sauce too. Stir everything well so it mixes nicely. Put the lid on the Instant Pot and make sure the sealing valve is set to Sealing. Select the Manual or Pressure Cook option. Set the timer for 35 minutes. This will cook your stew perfectly. When the timer goes off, let the pressure release naturally for 10 minutes. After that, carefully turn the valve to Quick Release. This lets out any remaining pressure safely. In a small bowl, mix the cornstarch and water until smooth. Set the Instant Pot back to Sauté mode. Stir the cornstarch mixture into the stew. Cook for 2 to 3 minutes, stirring often, until the stew thickens up. Taste your stew and adjust the seasoning if needed. Add more salt or pepper if it needs it. When ready, ladle the stew into bowls. Enjoy your hearty meal! For beef stew, I recommend using chuck roast or brisket. These cuts are tough but full of flavor. They also become tender when cooked low and slow. Look for meat with good marbling. Marbling means the fat is spread throughout the meat. This fat adds moisture and flavor, making your stew rich and satisfying. You can enhance your stew's flavor with various spices. Consider adding bay leaves, rosemary, or even cumin. Each spice brings a unique taste. Fresh herbs also work well. Thyme is a classic choice, but parsley and basil can brighten the stew. They add freshness and depth to each bite. Beef stew pairs well with many sides. Try serving it with crusty bread to soak up the broth. A simple green salad can add a nice crunch. If you want something warm, mashed potatoes or rice are great options. For garnishing, sprinkle fresh parsley on top. It adds color and a fresh taste. Pro Tips Brown the Meat Well: Ensuring that the beef is well-browned before adding other ingredients enhances the stew's depth of flavor. Use High-Quality Broth: Opt for homemade or high-quality beef broth for the best flavor in your stew. Let it Rest: Allow the stew to sit for a few minutes after cooking. This resting time helps the flavors meld together beautifully. Adjust Seasonings: Always taste your stew before serving. Adjust the seasonings to your preference for the best results. {{image_4}} You can easily adjust this stew to your taste. Here are some ideas: - Vegetables: Add peas, green beans, or bell peppers for color and flavor. You might also try adding turnips or parsnips for a sweet twist. - Proteins: Swap the beef for chicken or turkey for a lighter option. You could even use lentils for a vegetarian stew. These changes can make each batch unique. Feel free to experiment! If you don’t have an Instant Pot, no worries! Here are other ways to cook this stew: - Slow Cooker: Brown the meat as noted. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - Stovetop: After browning the meat, add all ingredients to a large pot. Bring to a boil, then reduce heat. Let it simmer for about 1.5-2 hours until the meat is tender. Each method brings a different texture and flavor to the stew. Need to adjust for diet? Here’s how: - Gluten-Free: Use gluten-free Worcestershire sauce and check broth labels. Most options are gluten-free, but some brands add gluten. - Low-Carb: Replace potatoes with cauliflower or zucchini. These options keep the dish hearty without the extra carbs. These simple swaps ensure everyone can enjoy this comforting meal. To store beef stew in the fridge, let it cool first. Then, put it in an airtight container. I like using glass or plastic containers with tight seals. This keeps the stew fresh and tasty. You can store it for up to three days. When you are ready to eat, just take it out and reheat. If you want to freeze beef stew, use freezer-safe containers. Leave a little space at the top for expansion. It’s best to use it within three months for the best quality. When you want to eat it, thaw it in the fridge overnight. This keeps it safe and helps maintain good flavor. For reheating leftovers, the stovetop is my favorite method. Just pour the stew into a pot and heat over medium heat. Stir often to avoid sticking. You can also use the microwave, but make sure to heat it in short intervals. This helps it heat evenly. Avoid letting it boil, as that can change the texture. Always taste and adjust the seasoning if needed after reheating. Cook beef stew in the Instant Pot for 35 minutes. This gives the meat time to become tender and soak up the flavors. After cooking, let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure. Yes, you can use frozen beef. Just add a few extra minutes to the cooking time. Keep in mind that frozen meat may release more liquid. This can make your stew a bit more soupy, so plan accordingly. To thicken beef stew, mix cornstarch with water to create a slurry. Stir this into the stew while it’s on Sauté mode. Let it cook for a few more minutes until it reaches your desired thickness. You can also use flour or potato starch if you prefer. You can skip browning, but I don’t recommend it. Browning the beef adds great flavor. It creates a rich base that makes your stew taste even better. If you do skip it, you may miss out on that deep flavor. If you don’t have beef broth, try using chicken broth or vegetable broth. Water is also an option, but it won’t add much flavor. For a richer taste, you can use red wine or a mix of water and soy sauce. Beef stew is a comforting dish that's easy to make. We covered the ingredients needed, from beef stew meat to fresh parsley. I shared step-by-step instructions on cooking, including browning the meat and thickening the stew. Plus, you learned some tips for variations and storage. Remember, customizing your stew can make it your own. Use fresh herbs or different proteins if you like. Enjoying your homemade stew can be a fulfilling experience, and it’s perfect for sharing with friends and family.

Savory Delight Instant Pot Beef Stew

A hearty and flavorful beef stew made in the Instant Pot, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into rounds
  • 3 medium potatoes, diced into bite-sized pieces
  • 2 cups beef broth (low sodium recommended)
  • 1 cup cherry tomatoes, halved
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce (optional for enhanced depth of flavor)
  • 2 tablespoons cornstarch (for thickening)
  • 2 tablespoons water (for cornstarch slurry)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Set your Instant Pot to the Sauté mode. When the pot is hot, pour in the olive oil. Add the chopped onion and sauté for about 3 minutes until the onions become translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Increase the heat slightly and introduce the beef stew meat to the pot. Cook for approximately 5-7 minutes, stirring frequently, until the meat is browned on all sides.
  • Add the sliced carrots, diced potatoes, halved cherry tomatoes, beef broth, dried thyme, smoked paprika, salt, and black pepper to the pot. If you're using Worcestershire sauce, pour that in as well. Stir vigorously to ensure all the ingredients are well incorporated.
  • Secure the lid on the Instant Pot making sure the sealing valve is set to Sealing. Select the Manual or Pressure Cook option, and set the timer to 35 minutes.
  • After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to Quick Release to release any remaining pressure.
  • In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Set the Instant Pot back to Sauté mode and stir in the cornstarch mixture. Continue to cook for an additional 2-3 minutes, stirring regularly, until the stew has thickened to your desired consistency.
  • Taste the stew and adjust seasoning as needed before serving to ensure perfect flavor.

Notes

Serve with crusty bread for a complete meal.
Keyword beef stew, comfort food, instant pot