A hearty and comforting meal, this Instant Pot Beef Stew combines tender beef, wholesome vegetables, and a flavorful broth. It’s perfect for busy days when you need a satisfying meal on the table without spending hours in the kitchen.

Ingredients

For the Stew

2 pounds beef stew cubes or chuck roast, cut into chunks
2 tablespoons olive oil, divided
1 medium onion, chopped
6 cloves garlic, minced
3 cups beef broth
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
Black pepper, to taste
3 large carrots, peeled and cut into large bite-sized pieces
3 celery stalks, chopped
1 pound Yukon Gold potatoes, peeled and diced into large chunks

For Thickening

2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Sear the Beef
- Add 1 tablespoon olive oil to your Instant Pot. Press the “sauté” button and let the oil heat up.
- Brown half the beef cubes on all sides, working in batches to avoid overcrowding. Use tongs for easy turning. Transfer the browned beef to a plate and repeat with the second batch using the remaining olive oil.
Cook the Aromatics
- Add the chopped onion to the Instant Pot and sauté for 3-4 minutes. If needed, add a splash more oil.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the Pot
- Pour in about 1 cup of beef broth and scrape up any brown bits from the bottom of the pot using a wooden spoon. This prevents the “burn” warning.
Combine the Ingredients
- Add the remaining beef broth, tomato paste, Worcestershire sauce, salt, and black pepper. Stir until smooth.
- Return the seared beef to the pot, along with carrots, celery, and potatoes.
Pressure Cook
- Close the Instant Pot lid and set the valve to “sealing.” Select “high pressure” and set the timer for 35 minutes. The pot will take 10-15 minutes to reach pressure.
- Once the cooking cycle ends, let the pressure release naturally for 10-15 minutes, then carefully perform a quick release for any remaining pressure.
Thicken the Stew
- In a small bowl, mix cornstarch with cold water to create a slurry. Stir it into the stew.
- Use the “sauté” function to bring the stew to a simmer, stirring occasionally until it thickens. Adjust the seasoning with salt and pepper as needed.

Why You’ll Love This Recipe

Quick and Convenient: Using the Instant Pot significantly cuts down the cooking time while preserving rich flavors.
Tender Meat: Pressure cooking ensures the beef is melt-in-your-mouth tender.
Balanced Flavors: A mix of Worcestershire sauce, tomato paste, and garlic brings depth to the broth.

Tips

Browning the Beef: Don’t skip this step—it adds a deep, caramelized flavor to the stew.
Deglazing: Make sure to scrape up all the browned bits to enhance the overall flavor and avoid burn warnings.
Cut Vegetables Evenly: For even cooking, ensure the carrots, celery, and potatoes are cut into similar-sized chunks.

Variations and Substitutions

Meat: Substitute beef with lamb or pork for a different flavor.
Vegetables: Add parsnips, turnips, or peas for more variety.
Seasonings: Enhance with fresh thyme, rosemary, or bay leaves for extra aroma.
Broth: Swap beef broth with vegetable or chicken broth if needed.

FAQs

Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors have more time to meld.

Can I freeze it?
Absolutely! Let the stew cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months.

Can I use another type of potato?
Russet or red potatoes work well, but they may break down slightly more than Yukon Gold.

Serving

Serve the beef stew with:

Crusty bread or dinner rolls to soak up the rich broth.
A side of fresh green salad for a lighter complement.
Buttered noodles or rice for a heartier meal.

Suggestions

For added texture, sprinkle freshly chopped parsley on top before serving.
Pair with a bold red wine like Cabernet Sauvignon for a complete dining experience.
Double the recipe for meal prep and enjoy throughout the week.