Description
This Instant Pot Beef Stew is a hearty, comforting dish perfect for any occasion. Tender chunks of chuck roast are browned in butter, then pressure-cooked with potatoes, carrots, celery, onions, and a savory blend of seasonings. Finished with a rich, thickened sauce, this stew is packed with flavor and comes together quickly thanks to the convenience of the Instant Pot.
Ingredients
Scale
Meat and Seasoning
- 2 1/2 lb Chuck Roast, cut into 1-inch cubes
- Salt, to taste
- Black Pepper, to taste
- 4 tbsp Butter
Liquid 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
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on 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 to create a rich base for browning.
- Browns the Meat: Season the chuck roast cubes with salt and pepper. Brown them in batches in the melted butter, ensuring a deep browned crust develops on each piece. Remove browned meat to a bowl and repeat until all meat is browned.
- Add the Meat Back: Turn off sauté mode and return all the browned meat pieces back 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 all ingredients evenly.
- 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: Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize the meat and blend the flavors deeply.
- 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, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce: Remove the lid from the Instant Pot, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce 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
- Browning the meat in batches prevents overcrowding and ensures better caramelization.
- Use a dish towel over the pressure release vent to avoid hot splatters during quick release.
- Adjust cornstarch slurry amount if you prefer a thinner or thicker stew.
- You can substitute chuck roast with other stew beef cuts if desired.
- Leftovers refrigerate well and flavors intensify after resting overnight.
