Description
This Instant Pot Beef Stew recipe is a hearty and flavorful dish perfect for comforting meals. Tender chunks of chuck roast are browned and then slow-cooked under high pressure with aromatic vegetables, spices, and a rich beef broth. The stew is thickened with a cornstarch slurry to create a luscious, savory sauce that is perfect for serving warm on cozy nights.
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 select the ‘Saute High’ mode to prepare for browning the meat and sautéing the aromatics.
- Melt the Butter: Add the butter to the Instant Pot and allow it to melt completely, creating a base for sautéing the beef and vegetables.
- Brown the Meat: Season the chuck roast cubes with salt and pepper. In batches, sauté them in the melted butter until browned on all sides. Remove browned pieces to a bowl to prevent overcrowding and repeat with the rest of the meat.
- Add the Meat Back: Turn off the sauté mode. Return all the browned meat to the pot to prepare for pressure cooking.
- Add Liquid Base and Seasonings: Pour in the beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine flavors evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything well and add the bay leaf for additional aroma.
- Cook under High Pressure: Close and secure the Instant Pot lid. Set the pot to cook on high pressure for 35 minutes to tenderize the meat and meld the flavors.
- Quick Release: When cooking finishes, carefully cover the vent with a dish towel to prevent spatter and perform a quick release of pressure.
- Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. This slurry will be used to thicken the stew’s sauce.
- Thicken the Sauce: Remove the lid and take out the bay leaf, discarding it. Stir in the cornstarch mixture and allow the stew to sit for a few minutes to thicken the sauce to a desirable consistency.
- Season and Serve: Taste the stew and adjust salt and pepper if needed. Serve the beef stew warm and enjoy the comforting flavors.
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots to vary the flavor and texture.
- For added depth of flavor, deglaze the pot with a splash of red wine after browning the meat before adding the liquid base.
- Leftover stew can be stored in an airtight container in the refrigerator and should be reheated gently on the stovetop or microwave for best results.
- This stew freezes well; ensure it is cooled completely before transferring it to freezer-safe containers for long-term storage.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
