Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, friends!
Craving something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my easy and delicious Instant Pot beef stew.
It’s packed with flavor, and the best part? It cooks up super fast in the Instant Pot!
Perfect for a cozy dinner, and your whole family will love it.
Let’s dive in!
Possible Ingredient Alternatives
For the beef chuck roast, consider using boneless pork shoulder or lamb shoulder for different flavor profiles. These cuts are similarly tough and benefit from pressure cooking. Adjust cooking time slightly as needed. Vegetarians can use mushrooms or seitan for a meat-free alternative, reducing cooking time significantly.
To replace the russet potato, try sweet potatoes or parsnips for a different nutritional profile and slightly sweeter taste. These root vegetables hold up well in stews and offer additional vitamins and fiber. For a low-carb option, use cauliflower florets or turnips, adding them later in the cooking process to prevent overcooking.
Worcestershire sauce can be substituted with soy sauce or coconut aminos for umami flavor. Use slightly less soy sauce due to its higher salt content. For a gluten-free option, ensure the chosen alternative is certified gluten-free. Coconut aminos provide a similar depth of flavor while being soy-free and lower in sodium.
Preparation Time | 20-30 minutes |
Cooking Time | 45-55 minutes |
Total Time | 65-85 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 150-170 g
- Fat: 70-80 g
- Carbohydrates: 150-180 g
Ingredients
- 2 pounds boneless beef chuck roast
- 3 tablespoons extra-virgin olive oil (split)
- 2 teaspoons kosher salt (split)
- 1/2 teaspoon ground black pepper (split)
- 1 large yellow onion
- 2 cloves garlic
- 1 pound carrots (about 6 medium-sized)
- 1 large russet potato* (refer to note)
- 1 can low-sodium beef broth (14.5 ounces)
- 1 tablespoon worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 can tomato sauce without added salt (8 ounces)
- 2 tablespoons cornstarch** (see note)
- 2 tablespoons water
- 1 1/2 cups peas, fresh or frozen (no need to thaw)
- Fresh parsley (or rosemary, optional for garnish)
Step 1: Prepare and Sear the Beef
Begin by cutting the chuck roast into 1 1/2-inch cubes, ensuring you remove any large, tough pieces of fat or gristle.
Turn the Instant Pot to the SAUTE setting and add 1 tablespoon of oil.
Once the oil is hot and shimmering, add half of the beef cubes along with 1 teaspoon of salt and 1/4 teaspoon of pepper.
Spread the cubes in a single layer without overcrowding to allow them to brown nicely.
Let them cook undisturbed for 4 to 5 minutes, until a dark-brown crust forms.
Turn and sear the other sides for about 4 more minutes.
Transfer the seared beef to a clean plate or bowl.
Add another tablespoon of oil to the pot, then repeat the process with the remaining beef cubes, salt, and pepper.
If needed, add a bit more oil to keep the pan from drying out.
Step 2: Prepare Vegetables
While the beef is browning, dice the yellow onion, mince the garlic, peel the carrots, and slice them into 1/2-inch-thick diagonal pieces.
Step 3: Saute Onions and Prepare Potatoes
After removing the second batch of browned beef from the pot, add the remaining tablespoon of olive oil and onion to the Instant Pot.
Cook while stirring occasionally for about 6 minutes until the onion begins to soften and brown.
During this time, scrub, peel, and cut the potato into 3/4-inch chunks.
Ensure the carrots are ready, too.
Step 4: Add Aromatics and Deglaze
Add the minced garlic to the Instant Pot.
Cook while stirring constantly until fragrant, approximately 30 seconds.
Pour in the beef broth and use a spoon to scrape any brown bits from the bottom of the pot to prevent a burn warning.
Completely deglaze the bottom of the pot to ensure no food bits remain stuck.
Step 5: Combine Ingredients and Cook
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef along with any juices from the plate.
Pour the tomato sauce on top but do not stir further.
Close and seal the Instant Pot.
Cook on high pressure for 35 minutes, allowing the pressure to release naturally for 10 minutes.
Carefully vent the steam valve to release any remaining pressure, then open the lid and discard the bay leaf.
Step 6: Thicken and Serve the Stew
In a small bowl, whisk together the cornstarch and water to form a slurry.
Add this to the Instant Pot, stirring until the stew thickens.
Stir in the peas, letting them warm through the hot stew.
Serve your beef stew hot, garnished with fresh parsley for added flavor.