Description
A rich, comforting beef stew that’s ready in under 1.5 hours, full of tender beef, hearty vegetables, and a savory, flavorful broth. Perfect for family dinners or cozy nights in, this recipe combines the depth of a slow-cooked stew with the convenience of the Instant Pot.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 3 carrots, peeled and thickly sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil or butter
- 2 tbsp flour
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Optional: peas or green beans
Instructions
- Pat beef dry, season, and coat lightly in flour.
- Sauté beef in Instant Pot until browned, then set aside.
- Sauté onions, celery, and garlic; stir in tomato paste.
- Add broth, Worcestershire sauce, herbs, and beef; deglaze pot.
- Cook on high pressure for 35 minutes; natural release for 10 minutes.
- Add vegetables and cook on high pressure for 5 minutes.
- Optional: stir in peas or green beans on sauté mode for a few minutes.
- Adjust seasoning and thicken if desired.
Notes
- Browning beef adds depth; don’t skip this step.
- Add tender vegetables later to prevent overcooking.
- Stew tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg