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Instant Pot
Beef Stew
How To Make Instant Pot Beef Stew For Beginners, This recipe is divine, the beef is tender, the potatoes are perfect and the gravy is delicious! Perfect for dinner or camping trips or while you are out in a hotel with your family. Make sure you add butter to your finished bowl! Okay, it's not necessary, I just love butter. The gravy is incredible for dipping. (See the reason for the butter?) I hope you enjoy this recipe as much as we do. It's a GREAT wintertime meal too, but we also like it in the fall.
Perfect stew weather.
Ingredients
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☐ 2½ pounds beef chuck roast, cut into 1½-inch cubes
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☐ 2 tablespoons olive oil
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☐ 2 tablespoons butter
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☐ 1 medium yellow onion, diced
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☐ 4 tablespoons minced garlic
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☐ 5 cups beef broth
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☐ 3 tablespoons Worcestershire sauce
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☐ 3 tablespoons tomato paste
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☐ 1 tablespoon Better Than Bouillon Beef Base (or 2 beef bouillon cubes)
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☐ 1 teaspoon Kitchen Bouquet (optional, for a richer brown color)
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☐ 1½ teaspoons salt
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☐ 1 teaspoon black pepper
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☐ 1 teaspoon garlic powder
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☐ 1 teaspoon onion powder
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☐ 1 teaspoon dried thyme
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☐ 1 teaspoon dried parsley
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☐ ½ teaspoon dried rosemary
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☐ 4 large Yukon Gold potatoes, peeled and cut into large chunks
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☐ 4 large carrots, peeled and cut into large chunks
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☐ 2 celery stalks, sliced
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☐ 2 bay leaves
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Thickening Slurry
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☐ ⅓ cup cornstarch
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☐ ⅓ cup cold water
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Garnish
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☐ Fresh chopped parsley
Instructions
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Brown the Beef
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Turn the Instant Pot to the Sauté setting. Add the olive oil and butter and allow them to heat until shimmering.
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Working in batches, brown the beef on all sides for about 2 to 3 minutes per batch. Don't overcrowd the pot, or the meat will steam instead of brown. Transfer the browned beef to a plate.
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Cook the Aromatics
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Add the diced onion to the Instant Pot and sauté for about 3 to 4 minutes until softened.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
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Deglaze the Pot
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Pour in about 1 cup of the beef broth and use a wooden spoon to scrape all of the browned bits from the bottom of the pot. These flavorful bits will make your stew even richer.
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Build the Stew
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Return the browned beef to the Instant Pot.
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Add the remaining beef broth, Worcestershire sauce, Better Than Bouillon, Kitchen Bouquet (if using), salt, pepper, garlic powder, onion powder, thyme, parsley, rosemary, and bay leaves.
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Stir everything together until well combined.
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Place the potatoes, carrots, and celery on top of the beef mixture. There's no need to stir them into the broth.
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Pressure Cook
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Secure the lid and set the valve to Sealing.
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Cook on High Pressure for 40 minutes.
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Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
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Thicken the Gravy
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Remove the bay leaves.
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In a small bowl, whisk together the cornstarch and cold water until completely smooth.
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Turn the Instant Pot back to Sauté and slowly pour in the slurry while gently stirring.
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Continue simmering for 5 to 8 minutes, stirring occasionally, until the gravy becomes thick, glossy, and coats the beef and vegetables beautifully.
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Serve
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Ladle the beef stew into bowls and garnish with freshly chopped parsley.
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Serve hot with crusty bread, homemade biscuits, or warm cornbread for the perfect comforting meal.
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The leftovers are even better the next day as the flavors continue to develop into an incredibly rich, hearty homemade beef stew.
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