Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this beef stew for a chilly weekend dinner, and was amazed at how convenient and flavorful it turned out in the Instant Pot. Now it is one of my go-to comfort meals for family gatherings and busy nights.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½ inch cubes
- Carrots: 3 medium, peeled and cut into 1 inch pieces
- Parsnips: 2, peeled and cut into 1 inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp, or to taste
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp, optional for slurry
- Cold water: 2 tbsp, optional for slurry
- Fresh parsley: 2 tbsp, chopped, optional garnish
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Instructions
- Brown the beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté the vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Combine all ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze and stir:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken (optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Finish and adjust:
- Remove bay leaves. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chopped parsley if desired.
Save Sharing this stew with my family is always a highlight, especially as everyone enjoys gathering around the table for something warm and hearty. Even picky eaters love the rich flavors and tender beef pieces.
Required Tools
You will need a 6-quart Instant Pot (or larger), a cutting board, chef's knife, wooden spoon, ladle, and a small bowl for slurry (if making it thicker).
Allergen Information
This beef stew contains no common allergens. If using store-bought broth or tomato paste, remember to verify labels for potential allergens or gluten traces.
Nutritional Information
Each serving has about 385 calories, 15 g total fat, 28 g carbohydrates, and 34 g protein, making it a satisfying meal for any dinner.
Save This stew is ideal for meal prep and leftovers. Enjoy it with crusty bread and a sprinkle of fresh parsley for a comforting finish.
Recipe FAQs
- → What cut of beef works best for this stew?
Beef chuck or stewing beef cubes are ideal, as they become tender during pressure cooking while maintaining rich flavor.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga without affecting the overall heartiness and flavor.
- → How do I achieve a thicker stew consistency?
Mix cornstarch with cold water to create a slurry, then stir it into the hot stew while simmering until thickened.
- → Is it necessary to brown the beef first?
Browning adds depth of flavor but can be skipped for faster preparation if desired.
- → Can I add extra seasoning for a richer taste?
A splash of red wine or extra herbs can enhance depth and complexity of the stew’s flavor.
