Description
This Instant Pot Beef Stew is a hearty and flavorful meal, featuring tender chuck roast chunks slow-cooked with fresh vegetables in a savory beef broth. With a rich tomato and Worcestershire base and a velvety thickened sauce, it’s a comforting and satisfying stew that comes together quickly using the Instant Pot.
Ingredients
Scale
Meat and Fats
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut into 1” cubes
Liquids and Seasonings
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
- Salt & Pepper, to taste
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 select the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Add the butter to the pot and allow it to fully melt to create a base for browning.
- Browns the Meat: Season the chuck roast cubes with salt and pepper, then brown them in batches in the melted butter to develop deep flavor. Remove browned meat to a bowl and repeat until all meat is browned.
- Add the Meat Back: Turn off sauté mode and return all the browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize meat and blend flavors.
- Quick Release: Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
- Prepare Cornstarch Mixture: While waiting, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce: Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce to your desired consistency.
- Season and Serve: Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- For best flavor, brown the meat in batches without overcrowding the pot.
- Adjust seasoning at the end to suit your taste preferences.
- Use fresh vegetables for the best texture and flavor.
- If you prefer a thicker stew, add more cornstarch slurry gradually.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup/Stew
- Method: Instant Pot
- Cuisine: American
