Description
This hearty Instant Pot Beef Stew recipe combines tender cubes of chuck roast with a flavorful blend of vegetables and seasonings, all cooked quickly under high pressure to create a rich, comforting meal perfect for any day of the week.
Ingredients
Units
Scale
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cup 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 set it to the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Place the butter in 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, then saute them in batches in the melted butter until browned evenly. Remove the browned pieces to a bowl and repeat until all meat is browned.
- Add the Meat Back: Turn off the Instant Pot’s saute mode and return all the browned meat to the pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir well to combine all ingredients for a rich broth.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir thoroughly and add the bay leaf for added aroma.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook on high pressure for 35 minutes to tenderize the meat and vegetables.
- Quick Release: After cooking, carefully cover the vent with a dish towel to prevent spatter and perform a quick pressure release to unlock the lid.
- Prepare Cornstarch Mixture: While the pressure releases, whisk together cornstarch and water in a small bowl until smooth to prepare the thickening slurry.
- Thicken the Sauce: Remove the bay leaf from the stew and discard it. Stir in the cornstarch mixture and let the stew sit for a few minutes to allow the sauce to thicken to desired consistency.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve warm for a comforting, hearty meal.
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots to vary the stew.
- For added depth of flavor, deglaze the pot with a splash of red wine after browning the meat before adding the remaining ingredients.
- Leftovers store well in an airtight container in the refrigerator and can be reheated gently on the stovetop or microwave.
- Freezing is an excellent option; cool the stew completely before transferring it to freezer-safe containers for long-term storage.
