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- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 2 tablespoons tomato paste - 2 tablespoons Worcestershire sauce The main ingredients create the heart of the stew. Beef chuck is perfect. It has great flavor and tenderness when cooked. I love using fresh carrots and potatoes. They add texture and sweetness. Onions and garlic give depth to the stew. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste Seasonings bring the dish to life. Dried thyme adds a nice herbal note. Smoked paprika gives a hint of smokiness. Olive oil helps to brown the meat and vegetables. Salt and pepper enhance all the flavors. - 1 tablespoon cornstarch (for thickening) - Fresh parsley, chopped (for garnish) For those who like it thick, cornstarch is great. You mix it with water to make a slurry. Fresh parsley adds a pop of color and freshness. It makes the dish look nice and adds flavor. {{ingredient_image_1}} To start, set your Instant Pot to 'Sauté' mode. Add 2 tablespoons of olive oil and let it heat until it shimmers. This step is key for flavor. Next, add 2 lbs of beef chuck, cut into 1-inch cubes. Work in batches and sear the beef until it is browned on all sides, which takes about 5-7 minutes. Once done, remove the beef and set it aside. In the same pot, add the chopped onion. Cook it until it becomes translucent, about 3-4 minutes. This helps build the base flavor. Then, add 3 cloves of minced garlic and cook for another minute. The garlic will add a nice kick to the stew. Now it’s time to bring everything together. Return the browned beef to the pot. Mix in 4 medium sliced carrots, 3 diced potatoes, and pour in 4 cups of beef broth. Add 2 tablespoons of tomato paste and 2 tablespoons of Worcestershire sauce for depth. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and toss in a bay leaf. Season with salt and pepper to taste, then stir to combine. Close the lid of the Instant Pot, making sure the valve is set to 'Sealing'. Select 'Manual' and set the timer for 35 minutes. This step locks in all the flavors and tenderizes the beef. After cooking is complete, let the pressure release naturally for 10 minutes. This allows the flavors to meld. After 10 minutes, switch to a 'Quick Release' to let out any remaining steam. Always be careful when releasing pressure. If you want a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Set the Instant Pot to 'Sauté' again and stir in the slurry. Let it simmer for a few minutes until it thickens to your liking. Before serving, discard the bay leaf and taste for seasoning. Adjust with more salt and pepper if needed. Finally, garnish with fresh chopped parsley for a pop of color and flavor. For a great stew, use beef chuck. It has lots of flavor and becomes tender when cooked. Cut the beef into 1-inch cubes. This size helps it cook evenly and quickly. If you want even more tenderness, marinate the beef in some broth and spices. This adds flavor and helps break down the meat fibers. Want to change the taste? Add herbs and spices! Fresh thyme, rosemary, or bay leaf can bring a new twist. You can also try adding chili powder for some heat. For a different sauce flavor, swap Worcestershire sauce with soy sauce or balsamic vinegar. Each choice makes the stew unique. To get a thick stew, use cornstarch. Mix it with water to make a slurry. Stir this into the stew at the end. It gives a nice, rich texture. To keep veggies crisp, add them later in the cooking process. This way, they won’t turn mushy. Try adding carrots and potatoes halfway through. This keeps them tender but firm. Pro Tips Brown the Meat Well: Searing the beef until it's nicely browned enhances the flavor of the stew, creating a rich depth that makes the dish truly hearty. Use Fresh Herbs: For a burst of flavor, consider adding fresh thyme or parsley instead of dried herbs. They can elevate the taste and aroma of your stew. Let it Rest: After cooking, letting the stew sit for a few minutes allows the flavors to meld together, resulting in a more cohesive and delicious dish. Customize Your Vegetables: Feel free to swap in your favorite root vegetables like parsnips or turnips. This allows you to tailor the stew to your taste preferences. {{image_2}} You can switch up the veggies in your beef stew. Adding or substituting different vegetables can bring exciting flavors. Here are some great choices: - Mushrooms: They add a nice umami taste. - Peas: Sweet and bright, they balance the stew. - Celery: Offers a crunchy texture and fresh flavor. - Green beans: These can add color and a slight snap. Consider seasonal veggies too. In the fall, use squash or parsnips. In spring, try asparagus or baby carrots. Each season brings a chance to refresh your dish. You can easily adjust the recipe to fit your needs. If you need gluten-free options, skip the Worcestershire sauce or find a gluten-free brand. For a low-sodium stew, use low-sodium beef broth. You can also cut back on added salt. These small changes keep the dish tasty while meeting dietary needs. If you want a lighter stew, you can swap beef for chicken or turkey. These meats cook faster, so reduce the pressure cooking time to around 25 minutes. For a vegetarian or vegan version, use hearty vegetables like mushrooms and lentils. Replace beef broth with vegetable broth. This way, you create a filling and comforting stew that everyone will enjoy. To keep your beef stew fresh, store it in an airtight container. Let the stew cool first. It stays good in the fridge for about 3 to 4 days. This way, you can enjoy it later. Just be sure to check for any bad smell or mold before eating. To freeze beef stew, let it cool completely. Pour it into freezer-safe containers or bags. Leave space at the top for expansion. The stew can last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat beef stew on the stove for best results. Use a pot over medium heat and stir often. This helps keep the texture nice. You can also use the microwave. Just heat it in short bursts, stirring in between. Avoid overheating, as it can make the meat tough. Enjoy each bite of your comforting stew! Yes, you can use frozen beef. Just remember to adjust the cooking time. If the beef is frozen, add about 10 extra minutes to the pressure cooking time. The beef will still turn out tender and flavorful. The stew is done when the beef is fork-tender. You should be able to break it apart easily. The vegetables should also be soft but not mushy. The total cooking time is about 35 minutes in the Instant Pot. Beef stew pairs well with several sides. You can serve it with crusty bread for dipping. Mashed potatoes are a nice touch too. A simple salad can add freshness to the meal. To spice up your beef stew, add red pepper flakes or hot sauce. You can also use spicy smoked paprika instead of regular paprika. Another option is to stir in diced jalapeños for some heat. Yes, you can make this stew ahead of time. It tastes even better the next day! Just let it cool, then store it in the fridge for up to three days. You can also freeze it for later. In this post, we explored how to make a delicious beef stew in an Instant Pot. We covered the main ingredients like beef chuck, vegetables, and broth, plus seasonings that enhance flavor. I provided clear steps for cooking, from searing the meat to thickening the stew at the end. Remember, you can customize the recipe to fit your taste, whether by altering vegetables or using different proteins. Enjoy crafting this hearty meal, and don’t hesitate to experiment, as the best stew is the one made your way!

Hearty Instant Pot Beef Stew

A comforting and hearty beef stew made in an Instant Pot, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (for thickening)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Set the Instant Pot to 'Sauté' mode. Add olive oil and wait until it shimmers. In batches, add the beef cubes, searing until browned on all sides (about 5-7 minutes). Remove browned beef and set aside.
  • In the same pot, add the chopped onion and cook until translucent (about 3-4 minutes), followed by minced garlic for another minute until fragrant.
  • Return the browned beef to the pot. Stir in the carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, smoked paprika, bay leaf, salt, and pepper.
  • Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select 'Manual' and set the timer for 35 minutes.
  • Once cooking is complete, perform a 'Natural Release' for 10 minutes, then switch to a 'Quick Release' to release any remaining pressure.
  • If desired, mix cornstarch with 2 tablespoons of water to create a slurry. Set the Instant Pot to 'Sauté' again, stir in the slurry, and simmer for a few minutes until it thickens.
  • Discard the bay leaf and taste for seasoning, adjusting with more salt and pepper if needed. Garnish with fresh parsley.

Notes

Feel free to add other vegetables like peas or green beans for extra flavor.
Keyword beef stew, comfort food, Instant Pot