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- 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 medium carrots, peeled and sliced - 3 medium potatoes, peeled and diced - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and freshly ground black pepper to taste - 1-2 tablespoons cornstarch for thickening - Fresh parsley for garnish When I make this beef stew, I love using beef chuck. It has a lot of flavor and becomes tender in the pot. Olive oil helps brown the beef. Dicing the onion adds sweetness. Garlic gives a nice kick. Carrots and potatoes bring heartiness to the stew. Beef broth is key for a rich base. Worcestershire sauce adds depth. Herbs like thyme and rosemary make the dish fragrant. Salt and pepper enhance all these flavors. For thickening, I sometimes use cornstarch. It can turn the broth into a nice sauce. Fresh parsley adds color and taste when I serve the stew. Each ingredient plays a role in making this dish warm and comforting. To start, gather your ingredients. You will need 2 pounds of beef chuck. Cut the beef into 1-inch cubes. This size helps it cook evenly. Next, prepare your vegetables. Dice 1 large onion and peel 4 medium carrots. Slice the carrots into rounds. Peel and dice 3 medium potatoes. Having everything ready makes cooking easier. Now, let’s cook! Set your Instant Pot to Sauté mode. Add 3 tablespoons of olive oil and let it heat. When the oil shimmers, add the beef cubes in batches. Brown the beef on all sides for about 5-7 minutes. This step adds flavor. Once browned, remove the beef and set it on a plate. Next, it’s time for the onions and garlic. In the same pot, add the diced onion. Sauté for 3-4 minutes until it’s soft. Then, add 3 cloves of minced garlic and cook for another 30 seconds. Be careful not to burn the garlic! Now, mix in the sliced carrots and diced potatoes. Stir them well to coat with the onion and garlic. After that, pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Remember to scrape the bottom of the pot. This gets all the tasty bits! Return the browned beef to the pot. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Add salt and pepper to taste. Stir everything together to combine. It's time to pressure cook! Secure the Instant Pot lid and turn the valve to the sealed position. Set it to Manual cooking on high pressure for 30 minutes. This step makes the beef tender and the flavors rich. After 30 minutes, let the pressure release naturally for about 10 minutes. This helps the stew stay moist. Then, switch to quick release for any remaining pressure. If you want a thicker stew, mix 1-2 tablespoons of cornstarch with cold water. Stir this into the stew and use the Sauté function until it thickens. Before serving, taste the stew. Adjust the seasoning with more salt and pepper if needed. Enjoy your hearty and simple beef stew! Adjust the seasoning to your taste. After cooking, taste the stew. If it needs more salt or pepper, add a bit more. Don't be shy to change it up. Scraping the browned bits from the pot is key. These bits hold a lot of flavor. Use a wooden spoon to get every last bit. This step makes your stew even better. For a thicker stew, use cornstarch. Mix 1-2 tablespoons of cornstarch with cold water to make a slurry. Stir this into the stew after cooking. Use the Sauté function to simmer it until thick. This helps create a nice, hearty texture. Serve the stew hot for the best taste. Deep bowls work well for serving. It keeps the stew warm and cozy. Pair it with crusty bread or rice. The bread is perfect for dipping in the savory broth. Enjoy every bite! {{image_4}} You can switch up the veggies in your beef stew. Try adding celery or peas for extra flavor and texture. These vegetables cook well and add a nice crunch. If you want a lighter option, substitute beef with chicken or turkey. Both proteins work great in this stew. Just remember, the cooking time may change slightly with chicken or turkey. If you don't have an Instant Pot, you can still enjoy this beef stew. Use a slow cooker instead. Just follow the same steps and cook on low for 6-8 hours. The meat will be very tender. You can also make it on the stovetop for a traditional stew. Brown the beef in a pot, then add all the ingredients. Simmer on low for about 2 hours, stirring occasionally. For those avoiding gluten, use gluten-free beef broth. It works just as well and keeps the stew delicious. You can also reduce salt by using low-sodium beef broth. This option helps control your sodium intake while still keeping your stew tasty. To keep your beef stew fresh, follow these tips: - Refrigeration: Let the stew cool down. Transfer it to a sealed container. It stays good for up to 3 days in the fridge. - Freezing: For long-term storage, use airtight containers or freezer bags. Label them with the date. Your stew can freeze well for up to 3 months. When reheating, aim to keep the flavor intact. Here are some methods: - Stovetop: Pour the stew into a pot. Heat it over medium-low heat. Stir often until warmed through. - Microwave: Place the stew in a microwave-safe bowl. Cover it loosely. Microwave in short bursts, stirring in between. This helps heat evenly. Yes, you can use frozen beef. First, you need to thaw it. The best way is to place it in the fridge overnight. If you are short on time, you can use the microwave to defrost it. Just be careful not to start cooking it. If the beef is still a bit frozen, increase the cooking time by about five minutes. This will help ensure everything cooks evenly. Beef stew can last up to three to four days in the fridge. Make sure to store it in an airtight container. This helps to keep the flavor fresh. If you want to keep it longer, consider freezing it. Frozen beef stew can last for about three months. Yes, you can double the recipe easily. Just make sure your Instant Pot is large enough to hold all the ingredients. You do not need to change the cooking time if you double it. The pressure cooking time stays the same. Just make sure to stir well to combine everything. This helps the flavors mix nicely. This blog post covered how to make a delicious beef stew using an Instant Pot. We discussed the key ingredients, including beef, vegetables, and spices. I shared step-by-step cooking instructions, tips for flavor, and ways to adjust the recipe. Remember, you can store leftovers and enjoy them for days. Experiment with variations to suit your taste. Whether you’ve made it before or are trying it for the first time, this stew is sure to be a hit. Enjoy your cooking journey!

Instant Pot Beef Stew

Warm up your evenings with a hearty Instant Pot beef stew that’s both comforting and easy to make! With tender chunks of beef, hearty veggies, and rich flavors, this recipe is sure to please everyone at the table. Discover step-by-step instructions to make this delicious meal in no time. Click through to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

4 medium carrots, peeled and sliced

3 medium potatoes, peeled and diced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1-2 tablespoons cornstarch (optional, for thickening)

Salt and freshly ground black pepper to taste

Instructions
 

Begin by setting your Instant Pot to Sauté mode. Add the olive oil and let it heat until shimmering.

    Carefully add the beef cubes in batches to avoid overcrowding. Sear the beef on all sides until it's richly browned, about 5-7 minutes per batch. Remove the seared beef and transfer it to a plate.

      Without wiping the pot, add the diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Incorporate the minced garlic and cook for an additional 30 seconds, ensuring it doesn't burn.

        Mix in the sliced carrots and diced potatoes, stirring to coat them with the onion and garlic mixture.

          Gently pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape any flavorful browned bits off the bottom of the pot.

            Return the browned beef to the pot. Sprinkle in the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir everything together to combine well.

              Secure the Instant Pot lid and turn the valve to the sealed position. Set to Manual cooking on high pressure for 30 minutes.

                Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. After that, switch to quick release to release any remaining pressure.

                  If you desire a thicker stew, create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the stew. Use the Sauté function to simmer gently, stirring frequently, until the stew reaches your desired thickness.

                    Before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6

                        - Presentation Tips: Serve the stew hot in deep bowls, garnished with a sprinkle of freshly chopped parsley for a vibrant touch. Pair with crusty bread on the side, perfect for dipping into the savory broth.