Hey there, and welcome to my kitchen!
When the weather cools down and you’re craving something hearty and soul-warming, there’s nothing better than a classic beef stew. This recipe holds a nostalgic place in my heart—it’s the kind of dish my mom would make on chilly Sundays, filling the whole house with a cozy aroma that felt like a big, warm hug. The secret today? We’re using the Instant Pot to get those deep, slow-cooked flavors in a fraction of the time!
Ready to indulge in the ultimate comfort food? Let’s dig into this Instant Pot Beef Stew—it’s warm, hearty, and oh-so-satisfying. Your dinner table just got upgraded!
Why You’ll Love This Recipe
- Quick and Convenient: Thanks to the Instant Pot, you’ll get tender meat and vegetables in about an hour—no all-day simmering required.
- Rich and Flavorful: Packed with savory broth, aromatic herbs, and perfectly cooked beef, every bite feels like comfort in a bowl.
- Family-Friendly: This is a meal that pleases picky eaters and foodies alike. Plus, it’s perfect for leftovers.
Ingredients Breakdown
- Beef Chuck: Look for marbled beef chuck roast, which becomes ultra-tender during cooking. Don’t skimp here—it’s the star!
- Potatoes and Carrots: Yukon gold potatoes are my favorite because they hold their shape and are creamy when cooked. Mix in carrots for some natural sweetness.
- Beef Broth: Use a low-sodium broth for more control over the seasoning. Bonus points if you have homemade broth!
- Tomato Paste: This deepens the flavor and adds a luscious texture to the broth.
- Worcestershire Sauce: Just a dash gives a smoky umami kick.
- Seasonings: A blend of garlic, thyme, rosemary, bay leaf, salt, and pepper ties everything together.
Pro Tips
- If you don’t have Yukon gold potatoes, red potatoes are a great substitute. Avoid Russets as they tend to fall apart.
- Out of fresh thyme and rosemary? A teaspoon each of dried herbs works just fine in a pinch.
Step-by-Step Instructions
Let’s roll up our sleeves and get started!
- Prep Ingredients: Chop the beef into bite-sized chunks, and season with salt and pepper. Prep your veggies into roughly 1-inch pieces.
- Sear the Beef: Set your Instant Pot to “Sauté” mode. Add a drizzle of oil and sear the beef in batches to develop that golden crust. Don’t overcrowd!
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- Build the Flavor: Add onions, garlic, and tomato paste to the pot. Sauté until fragrant. Scrape up those brown bits for extra flavor!
- Cook Under Pressure: Return the beef to the pot. Add the broth, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes. Seal the lid, set to “Pressure Cook” for 35 minutes, then allow a 10-minute natural release.
- Thicken the Broth: Make a quick slurry with cornstarch and water, then set the Instant Pot back to “Sauté.” Stir until the broth reaches your desired thickness.
Chef’s Tips and Tricks
- Don’t skip the searing step! This locks in the juices and adds a rich depth of flavor to the finished stew.
- Adjust the salt: Always taste and adjust the seasoning at the end—it’s the secret to nailing a perfectly balanced stew.
Recipe Variations and Serving Suggestions
- Vegetarian Option: Swap the beef for mushrooms and use vegetable broth for a plant-based twist.
- Spicy Kick: Add a pinch of chili flakes or diced jalapeño for some heat.
- Serving Ideas: Serve with crusty bread on the side to soak up every last drop of that luscious gravy. A glass of red wine pairs beautifully, too.
FAQs
- Can I make this ahead of time?
- Absolutely! The flavors deepen as it sits, making it perfect for meal prep or entertaining.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- Can I freeze beef stew?
- Yes! Freeze in individual portions for easy lunches or dinners later. Let it thaw overnight in the fridge before reheating.
Printable Recipe
Instant Pot Beef Stew
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 6
- 2 lbs beef chuck, cut into chunks
- 2 cups Yukon gold potatoes, diced
- 1 cup carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 1 tbsp cornstarch + 2 tbsp water
- Season beef with salt and pepper.
- Sear beef in the Instant Pot using “Sauté” mode. Remove and set aside.
- Sauté onion, garlic, and tomato paste until fragrant.
- Return beef to the pot, add remaining ingredients (except cornstarch). Pressure cook for 35 minutes.
- Quick-release pressure, then thicken broth with cornstarch slurry on “Sauté.”
This Instant Pot Beef Stew is everything you want in a bowl—warm, hearty, and brimming with rich flavors! When you give it a try, leave a comment and let me know how it turned out. Don’t forget to snap a photo and tag your creation with #TheKitchensAid on Instagram. Happy cooking!
