Instant Pot Beef Stew (Printer-Friendly)
Tender beef and vegetables simmer in rich broth, creating a warm and satisfying meal with bold flavors.
# The Ingredients You'll Need:
→ Meat
01 -
2 pounds boneless beef chuck roast, cut into 1 1/2-inch chunks
→ Vegetables
02 -
4 medium carrots, cut diagonally into 1-inch pieces
03 -
1.5 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
04 -
2 medium yellow onions, chopped into large chunks
05 -
4-6 cloves garlic, pressed
→ Liquids and Sauces
06 -
3 cups unsalted beef stock
07 -
2 tablespoons tomato paste
08 -
1 tablespoon Worcestershire sauce
09 -
2 tablespoons olive oil, divided
→ Seasonings
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon ground black pepper
12 -
1 teaspoon dried Italian seasoning
13 -
1 teaspoon dried thyme
14 -
1 bay leaf
15 -
2 tablespoons cornstarch
→ Garnish
16 -
Freshly chopped parsley
# Step-by-Step Instructions:
01 -
Cut beef into 1 1/2-inch chunks. Chop onions into large pieces. Slice carrots diagonally into 1-inch segments. Peel and cut potatoes into 1 1/2-inch chunks after washing.
02 -
Place beef chunks in a bowl and season with kosher salt and ground black pepper.
03 -
Turn Instant Pot to sauté mode. Heat 1 tablespoon olive oil until shimmering. In batches, sear beef chunks until golden brown on all sides, approximately 4 to 5 minutes per batch. Avoid overcrowding to ensure proper browning.
04 -
Add onions, carrots, potatoes, garlic, beef stock, tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf into the pot. Stir gently to combine.
05 -
Secure the lid and lock it. Set valve to sealing position. Cook on manual high pressure for 35 minutes.
06 -
Allow the pot to naturally release pressure for about 15 minutes before unlocking the lid.
07 -
In a small bowl, combine cornstarch with 2 tablespoons water to form a smooth slurry. Set aside.
08 -
Remove bay leaf. Pour slurry into stew and stir gently to avoid mashing vegetables. Switch pot to sauté mode and simmer until stew thickens slightly, about a few minutes.
09 -
Transfer stew into bowls, garnish with freshly chopped parsley, and serve immediately.
# Extra Tips:
01 -
Searing the beef is essential to develop deep flavor. Avoid overcrowding the pot when browning. Use natural pressure release for tender meat. For a thicker stew, increase cornstarch by 1 tablespoon. Add cornstarch slurry while stew is hot to ensure proper thickening. Remove bay leaf before serving.