Description
This hearty Instant Pot Beef Stew recipe combines tender chunks of chuck roast with vegetables and a flavorful broth, all cooked quickly under pressure for a rich and comforting meal perfect for any occasion.
Ingredients
Units
Scale
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
Spices and Aromatics
- 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
Thickener
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and set it to the ‘Saute High’ mode to begin cooking.
- Melt the Butter: Place the butter in the pot and allow it to melt completely, preparing the base for browning the meat.
- Brown the Meat: Season the chuck roast cubes with salt and pepper, then sauté them in batches in the melted butter until browned on all sides. Remove each batch to a bowl.
- Add the Meat Back: Turn off the Saute mode and return all browned meat to the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir thoroughly and add the bay leaf for additional flavor.
- Cook under High Pressure: Close the lid of the Instant Pot securely and set it to cook at high pressure for 35 minutes to tenderize the meat and meld flavors.
- Quick Release: Once cooking is complete, carefully cover the vent with a dish towel to prevent splatter and perform a quick release of pressure.
- Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. Set aside for thickening the stew.
- Thicken the Sauce: Remove the lid and take out the bay leaf, discarding it. Stir in the cornstarch mixture and let the stew sit for a few minutes until the sauce thickens.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve the stew warm and enjoy the rich flavors.
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots.
- For added flavor, deglaze the pot with a splash of red wine after browning the meat.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freezing is also an option; simply cool the stew completely before transferring it to freezer-safe containers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
