Hearty Instant Pot Beef Stew

$- 2 lbs beef chuck, cubed into 1-inch pieces - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, finely minced - 4 medium carrots, sliced into rounds - 3 medium potatoes, peeled and diced - 1 cup green peas (fresh or frozen) - 4 cups beef broth (low-sodium recommended) - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, finely chopped (for garnish) Using good quality beef makes a big difference. I recommend beef chuck for its rich flavor. Choose meat that is bright red with some marbling. Fresh vegetables bring life to your stew. Look for firm, crisp carrots and smooth, blemish-free potatoes. Fresh herbs also add great taste, but dried herbs work too. If you can, use low-sodium beef broth. This way, you can control the salt in your dish. If you don't have beef chuck, try beef stew meat or brisket. For a veggie twist, swap beef with mushrooms or lentils. Olive oil is great, but you can use canola or avocado oil too. If you can't find fresh peas, frozen ones work just as well. For a thicker stew, you could use flour instead of cornstarch. Just mix it with water to make a slurry before adding it to the pot. {{ingredient_image_2}} First, set your Instant Pot to the sauté function. Pour in 2 tablespoons of olive oil. Once the oil is hot, add the cubed beef chuck in batches. Be careful not to crowd the pot. Brown the beef on all sides, which takes about 4 to 5 minutes for each batch. After browning, place the beef on a plate and set it aside. This step adds flavor and depth to your stew. Next, use the same pot to cook your aromatics. Add 1 large chopped onion to the pot. Sauté it for about 3 minutes until it becomes soft and clear. Then, add 3 cloves of finely minced garlic. Cook it for another minute until the garlic smells great. This mix makes your stew smell amazing and builds the base of flavor. Now, it's time to combine everything. Add the sliced carrots and diced potatoes to the pot with the onions and garlic. Stir them well to coat in the flavors. Return the browned beef to the pot, along with any juices. Pour in 4 cups of low-sodium beef broth. Make sure to scrape any tasty bits from the bottom. Stir in 2 tablespoons of tomato paste, 1 teaspoon each of dried thyme and rosemary, and 1 bay leaf. Season with salt and pepper to taste. Secure the Instant Pot lid, ensuring the steam vent is sealed. Cook on high pressure for 35 minutes. Once done, let it release pressure naturally for 10 minutes. Then, do a quick release for any remaining steam. This cooking method keeps the beef tender and the flavors rich. To get tender beef, choose chuck roast. It has the right fat and flavor. Cut it into 1-inch pieces. This helps it cook evenly. Always brown the beef first. This adds flavor and texture. Sauté it in batches. Overcrowding the pot can lead to steaming instead of browning. Different veggies need different cooking times. For carrots and potatoes, 35 minutes is perfect. However, if you add quick-cooking vegetables like peas, add them last. Stir them in for just 2-3 minutes. This keeps them bright and tender. Adjust the time based on what you like. Want a thicker stew? Use cornstarch. Mix it with cold water to form a slurry. After cooking, stir this into your stew. Switch to sauté mode to simmer it a bit longer. This will help it thicken nicely. If you prefer a thinner stew, just skip the cornstarch. The beef broth will keep it soupy and delicious. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stew as it becomes tender and flavorful during cooking. Avoid lean cuts as they may dry out. Layer Flavors: Don’t skip browning the beef and sautéing the onions and garlic. This creates a rich base that enhances the overall flavor of the stew. Season Gradually: Taste your stew after cooking and adjust the seasoning. Adding salt gradually helps achieve the perfect flavor without over-salting. Let It Rest: For the best results, let the stew sit for about 15 minutes after cooking. This allows the flavors to meld and improves the final taste. {{image_4}} You can mix up the veggies in your beef stew. Try adding bell peppers for sweetness. Zucchini adds a nice texture without being too heavy. You can even toss in mushrooms for an earthy flavor. Just remember to cut your veggies into similar sizes. This way, they cook evenly. Want to change the flavor profile? Swap out thyme and rosemary for cumin and chili powder. This gives a warm, spicy kick. You can also use a splash of Worcestershire sauce for extra depth. Don't forget to taste as you go. Adjust the seasonings to match your taste. If you want a low-carb stew, replace potatoes with cauliflower. It cooks up soft and absorbs flavors well. You can also add more green beans or spinach for added nutrients. Use beef broth without added sugars. This keeps it hearty and satisfying without the carbs. To store leftovers, let the beef stew cool first. Transfer it to an airtight container. Keep it in the fridge for up to three days. This helps keep the flavors fresh. Label the container with the date. That way, you won't forget it. If you want to freeze the stew, use freezer-safe containers. Let the stew cool completely before packing it. This prevents ice crystals from forming. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, use the stove or microwave. If using the stove, heat it on medium-low. Stir occasionally to avoid burning. For the microwave, heat in short bursts. Stir in between to ensure even heating. If the stew is too thick, add a splash of broth or water. This will help bring it back to life. Enjoy your warm, hearty meal! Yes, you can make this stew in a slow cooker. Start by browning the beef in a pan first. This step adds great flavor. Then, place the browned beef and all other ingredients into your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The result will be a warm and hearty stew, but it may not be as quick as the Instant Pot method. To make this stew without tomatoes, simply skip the tomato paste. You can add more broth to keep the stew flavorful. Another option is to use a splash of red wine for depth. Just remember to adjust the seasonings to match your taste. The other ingredients will still bring out the rich flavors of the beef and veggies. Beef stew pairs well with many sides. Here are some great options: - Crusty bread for dipping - Mashed potatoes for extra creaminess - Rice to soak up the sauce - A fresh green salad for crunch Choose one or mix a few to make your meal more filling and fun! In this article, I covered the key ingredients, step-by-step cooking, and helpful tips for beef stew. I shared how to choose quality items and recommended substitutes. You learned the best practices to ensure tender meat and sauce consistency. Finally, I highlighted variations and proper storage methods. Enjoy your cooking adventure, and feel free to experiment with flavors. You now have the tools to create your perfect beef stew!$

A comforting and hearty beef stew made in the Instant Pot, perfect for a cozy meal.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cubed into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, finely minced
4 medium carrots, sliced into rounds
3 medium potatoes, peeled and diced
1 cup green peas (fresh or frozen)
4 cups beef broth (low-sodium recommended)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
to taste salt and pepper
2 tablespoons cornstarch (optional, for thickening)
to taste fresh parsley, finely chopped (for garnish)

Instructions

Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, carefully place the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef thoroughly on all sides, approximately 4-5 minutes per batch. After browning, transfer the beef to a plate and set aside.
In the remaining oil and fond in the pot, add the chopped onion. Sauté for about 3 minutes, or until the onion is translucent and soft. Add the minced garlic and continue to sauté for an additional minute until the garlic is fragrant.
Introduce the sliced carrots and diced potatoes into the pot. Stir everything together, allowing the flavors from the onions and garlic to coat the vegetables.
Return the browned beef along with any juices that may have accumulated back into the pot. Pour in the beef broth, ensuring to scrape any bits from the bottom of the pot. Stir in the tomato paste, dried thyme, dried rosemary, bay leaf, and season with salt and pepper to taste.
Secure the Instant Pot lid, making sure the steam vent is set to the sealing position. Cook on high pressure for 35 minutes. When the cooking time is up, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
If a thicker stew is desired, combine the cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. After opening the pot, stir in the cornstarch slurry and switch the Instant Pot back to sauté mode. Allow the stew to simmer for a few minutes until it thickens to your preference.
Gently stir in the green peas and let them heat through in the stew for about 2-3 minutes, just until they are bright and tender.
Before serving, remove the bay leaf. Ladle the hearty beef stew into bowls and generously garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Optional thickening with cornstarch can be adjusted based on preference.

Keyword beef stew, comfort food, instant pot