Warm and comforting, Instant Pot Beef Stew is the perfect dish for chilly evenings. This recipe combines tender chunks of beef, vibrant vegetables, and a rich broth, all cooked to perfection in a fraction of the time thanks to the Instant Pot. You’ll love the deep, savory flavors that come together effortlessly, making this stew a family favorite. Enjoy a hearty meal with minimal fuss and maximum satisfaction!
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 4 cups beef broth
– 3 medium carrots, sliced
– 2 medium potatoes, diced
– 1 cup onion, chopped
– 2 cloves garlic, minced
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 bay leaf
– 2 tbsp olive oil
Servings and Cooking Time
This recipe serves about 6 people. Preparation time is approximately 15 minutes, while cooking time is around 35 minutes in the Instant Pot, plus natural release.
Nutritional Value
Per serving (1 cup): Calories: 350, Protein: 30g, Fat: 15g, Carbohydrates: 25g, Fiber: 4g. This is based on a serving size of one cup.
Step-by-Step Cooking Process
1. Set your Instant Pot to sauté mode and heat olive oil.
2. Brown the beef cubes in batches, ensuring they get a nice sear.
3. Remove the beef and set aside, then add onions and garlic to the pot, sautéing until translucent.
4. Stir in tomato paste, cooking for 1-2 minutes.
5. Add the beef back to the pot.
6. Pour in the beef broth, scraping the bottom to deglaze.
7. Add carrots, potatoes, thyme, Worcestershire sauce, bay leaf, salt, and pepper.
8. Seal the Instant Pot lid and cook on high pressure for 35 minutes.
9. Once done, allow for a natural pressure release for 10 minutes, then quick release remaining pressure.
10. Remove bay leaf and adjust seasoning as needed before serving.
Alternative Ingredients
You can substitute beef chuck with stew meat or even use chicken for a lighter version. Root vegetables like parsnips or turnips can replace potatoes, and fresh herbs can enhance the flavor profile.
Serving and Pairings
Serve this hearty stew with crusty bread or over a bed of rice for a complete meal. A side salad or steamed green vegetables complement the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. This stew can also be frozen for up to 3 months; just ensure it’s fully cooled before freezing.
Cooking Mistakes
- Not browning the beef properly can lead to a less flavorful stew.
- Adding too much liquid may result in a watery consistency.
- Skipping the natural release can toughen the meat.
- Forgetting to deglaze can cause burning.
- Using low-quality beef can affect the overall taste.
Helpful Tips
- Cut beef into uniform pieces for even cooking.
- Experiment with different herbs for unique flavors.
- Make it a day ahead for enhanced flavors.
- Adjust thickness by adding a cornstarch slurry if desired.
FAQs
Can I use frozen beef for stew?
Yes, you can use frozen beef, but it will require longer cooking time to ensure it’s fully cooked and tender.
What can I serve with beef stew?
Beef stew pairs wonderfully with crusty bread, rice, or a hearty salad to balance the flavors.
How do I thicken my beef stew?
You can thicken your stew by adding a cornstarch slurry or letting it simmer uncovered for a few minutes.
Can I make this stew in advance?
Absolutely! In fact, making it a day in advance often enhances the flavors as they meld together.
Is this recipe suitable for meal prep?
Yes, it stores well and can be portioned for easy meal prep throughout the week.
Conclusion
Instant Pot Beef Stew is not just a meal; it’s a warm embrace in a bowl. With its rich flavors and tender meat, it’s perfect for busy weeknights or cozy weekends. Enjoy the ease of preparation and the delightful taste that your family will love.
Instant Pot Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 4 cups beef broth
- 3 medium carrots sliced
- 2 medium potatoes diced
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 2 tbsp olive oil
Instructions
- Set your Instant Pot to sauté mode and heat olive oil.
- Brown the beef cubes in batches, ensuring they get a nice sear.
- Remove the beef and set aside, then add onions and garlic to the pot, sautéing until translucent.
- Stir in tomato paste, cooking for 1-2 minutes.
- Add the beef back to the pot.
- Pour in the beef broth, scraping the bottom to deglaze.
- Add carrots, potatoes, thyme, Worcestershire sauce, salt, and pepper.
- Seal the Instant Pot lid and cook on high pressure for 35 minutes.
- Once done, allow for a natural pressure release for 10 minutes, then quick release remaining pressure.
- Remove bay leaf and adjust seasoning as needed before serving.
