Description
This Instant Pot Beef Stew recipe delivers tender, flavorful chunks of chuck roast simmered in a rich broth with hearty vegetables. Perfect for a comforting meal, this stew is quick to prepare with the convenience of the Instant Pot, ensuring deep flavors with minimal hands-on time.
Ingredients
Scale
Meat and Butter
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut into 1” cubes
- Salt & Pepper, to taste
Broth and Seasonings
- 4 cups Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 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
Thickening Mixture
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot to Sauté High. Turn on the Instant Pot and select the ‘Sauté High’ mode to prepare for browning the meat.
- Melt the Butter. Add the butter to the pot and allow it to fully melt, creating a base for browning the meat.
- Browning the Meat. Season the chuck roast cubes with salt and pepper. Brown the meat in batches in the melted butter until seared on all sides, then transfer each batch to a bowl.
- Add the Meat Back to the Pot. Turn off sauté mode and return all the browned meat pieces into the Instant Pot.
- Add Liquid Base and Seasonings. Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine.
- Add Vegetables. Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
- Cook under High Pressure. Securely close the Instant Pot lid and set it to cook at high pressure for 35 minutes to tenderize the meat and blend the flavors.
- Quick Release. Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
- Prepare Cornstarch Mixture. While waiting for the pressure to release, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce. Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit a few minutes until the sauce thickens to your desired consistency.
- Season and Serve. Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- For best flavor, brown the meat in batches to avoid overcrowding the pot.
- You can substitute the chuck roast with brisket or stew beef if preferred.
- Adjust the cooking time if using a different Instant Pot model, ensuring meat is tender.
- If you prefer a thinner stew, reduce or omit the cornstarch slurry.
- This stew freezes well; cool completely before storing in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
