Description

This Best Ever Instant Pot Beef Stew combines tender chunks of beef with hearty vegetables in a rich, flavorful broth, cooked to perfection in the eponymous appliance for a quick and satisfying meal.

Ingredients

Meat and Seasonings

- 3 pounds boneless beef stew meat, cut into 1-inch cubes - 2 teaspoons salt - 2 teaspoons pepper - 2 teaspoons Italian seasoning - 2 tablespoons Worcestershire sauce

Vegetables and Aromatics

- 6 cloves garlic, minced - 2 large onions, chopped - 2 (16-ounce) bags baby carrots, sliced - 2 pounds potatoes, cubed

Liquid and Thickening Agents

- 5 cups beef broth - 2 (10-ounce) cans tomato sauce - 4 tablespoons cornstarch - 4 tablespoons water

Cooking Oil

- 2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Brown the meat: Add olive oil to the Instant Pot and set it to the sauté function. When the oil starts to sizzle, add the beef cubes and season with salt, pepper, and Italian seasoning. Cook until the meat is browned on all sides, about 5-7 minutes.
Make the broth: Pour in the beef broth and use a spatula or wooden spoon to scrape up the brown bits from the bottom of the pot, ensuring nothing sticks and adding flavor.
Add remaining ingredients: Stir in Worcestershire sauce, minced garlic, chopped onions, sliced carrots, cubed potatoes, and tomato sauce. Mix well to combine.
Cook under pressure: Close the lid, set the steam valve to sealing, and cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then do a quick release to let out any remaining steam.
Thicken the sauce: In a small bowl, whisk together cornstarch and cold water until smooth. Stir this mixture into the stew and cook on sauté mode for an additional 5 minutes until thickened.
Serve: Ladle the hot stew into bowls and serve with sides like mashed potatoes, rice, or crusty bread for a hearty meal.

Notes

You can substitute different cuts of beef, like chuck roast or brisket, but adjust cooking times accordingly to ensure tenderness.
If you don’t own an Instant Pot, this recipe can be made in a slow cooker: cook on low for 6-8 hours or high for 4-5 hours.
Enhance the flavor with an additional tablespoon of Worcestershire sauce or a teaspoon of soy sauce.
Feel free to add other vegetables such as mushrooms, celery, or bell peppers for variety.

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