Instant Pot Beef Stew

Hearty Instant Pot beef stew recipe with tender chunks of beef, carrots, potatoes, and a rich, flavorful broth. Made with garlic, onions, red wine, and a blend of herbs and spices, this easy one-pot meal is perfect for weeknight dinners, family meals, or meal prep. Quick to make in the Instant Pot, naturally gluten-free, and packed with protein and vegetables for a balanced, comforting dish.

Ingredients

For the Beef Stew Seasoning Mix:

• 1½ teaspoons fine ground sea salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• ½ teaspoon freshly ground black pepper

For the Beef Stew:

• 2 tablespoons oil (avocado or vegetable), plus more if needed
• 2½ pounds beef stew meat
• 1 cup diced white or yellow onion
• 2 ribs celery, chopped
• 1 teaspoon minced garlic
• 3 tablespoons tomato paste
• ½ cup medium to full-bodied red wine (Cabernet, Zinfandel, or Merlot)
• 2 cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 pound baby yellow or red potatoes, halved or quartered
• 3–4 medium carrots, peeled and chopped (½-inch slices)
• 1 cup frozen peas (no need to thaw)
• ¼ cup minced fresh Italian parsley
• ¼ cup water
• 2 tablespoons cornstarch
• Salt and freshly ground black pepper, to taste

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Instructions

1. In a small bowl, combine all ingredients for the beef stew seasoning mix.
2. Cut large pieces of beef into 1–1½-inch cubes if needed.
3. Press the SAUTÉ button on the Instant Pot three times to select the MORE setting (on older models, press ADJUST). Wait until the pot reads “HOT.”
4. Add 2 tablespoons of oil and half the beef. Sprinkle with 2 teaspoons of the spice mix. Sauté until the beef is nicely browned, then transfer to a dish using a slotted spoon. Repeat with the remaining beef and spice mix. Reserve any leftover seasoning for later.
5. Leave drippings in the pot and add more oil if needed. Add onion, celery, and garlic. Cook, stirring occasionally, until softened.
6. Stir in tomato paste until well combined. Add red wine, beef broth, Worcestershire sauce, remaining spice mix, and the bay leaf. Return the beef with accumulated juices to the pot. Top with carrots and potatoes, without stirring. Press CANCEL.
7. Place the lid on the Instant Pot, set MANUAL or PRESSURE COOK to HIGH, and cook for 30 minutes (ensure the steam release handle is in the “Sealing” position). It will take about 10 minutes to reach pressure. After cooking, release the steam fully and open the pot. Press CANCEL.
8. Press SAUTÉ, toggle to LOW, and cook for 5 minutes. Stir in frozen peas and parsley. Mix water and cornstarch, then stir into the stew. Continue cooking, uncovered, until thickened. Season with additional salt and pepper if needed.

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Why You’ll Love This Recipe

• Hearty, comforting, and full of flavor in every bite.
• Ready in under an hour thanks to the Instant Pot.
• Balanced mix of tender beef, vegetables, and rich broth.
• Perfect for meal prep or cozy family dinners.

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Tips

• Brown the beef in batches for maximum flavor.
• Don’t stir after adding carrots and potatoes to keep beef submerged in the broth.
• Use medium-bodied red wine for deeper flavor, but skip if you prefer alcohol-free.

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Variations and Substitutions

• Substitute beef with lamb or pork for a different twist.
• Swap potatoes for sweet potatoes or parsnips for extra sweetness.
• Add mushrooms, turnips, or parsnips for more texture and flavor.
• Replace cornstarch with arrowroot or flour for thickening.

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FAQs

Q: Can I use frozen beef stew meat?
A: Yes, but increase cooking time by 5–10 minutes.

Q: Is this recipe gluten-free?
A: Yes, as long as Worcestershire sauce is gluten-free.

Q: Can I double the recipe?
A: Yes, the Instant Pot can handle larger quantities, but adjust the cooking time slightly.

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Serving

• Serve with crusty bread, over rice, or with mashed potatoes.
• Garnish with extra parsley for freshness.
• Excellent for hearty lunches or family dinners.

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Suggestions

• Pair with a full-bodied red wine like Cabernet Sauvignon or Merlot.
• Add a side of roasted vegetables for a complete meal.
• Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.