Instant Pot Beef Stew

$To make your Instant Pot beef stew, gather these main ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 3 carrots, sliced into rounds - 3 potatoes, diced - 2 stalks celery, chopped - 1 cup peas (fresh or frozen) - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste These ingredients create a hearty and comforting stew. The beef chuck adds rich flavor and tenderness. The vegetables bring color and nutrition, making every bite enjoyable. You can enhance your stew with a few optional ingredients: - 2 tablespoons cornstarch (for thickening) - Fresh parsley, chopped (for garnish) Using cornstarch helps create a thicker texture if you prefer. Fresh parsley not only adds color but also a fresh taste to the dish. You can also try adding a bay leaf or some red wine for added depth. Feel free to substitute ingredients based on what you have: - Use chicken or vegetable broth if you don't have beef broth. - Swap out potatoes for sweet potatoes for a twist. - If you don’t have thyme or rosemary, use Italian seasoning instead. These substitutions can still yield a delicious meal. The key is to keep the balance of flavors in mind. When you work with what you have, you can still create a great dish. For the complete preparation steps, check the Full Recipe. First, gather all your ingredients for this beef stew. You will need: - 2 lbs beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 3 carrots, sliced into rounds - 3 potatoes, diced - 2 stalks celery, chopped - 1 cup peas (fresh or frozen) - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) Chop the onions, garlic, carrots, potatoes, and celery. Cut the beef into cubes. This makes cooking easier. Begin by setting your Instant Pot to the sauté function. Pour in the olive oil and let it heat up. Add the beef in batches. Brown each cube on all sides for about five minutes. Remove the beef and set it aside. Next, add the chopped onions and minced garlic to the pot. Sauté for about three to four minutes. You want the onions to be soft and smell good. Pour one cup of beef broth into the pot. This helps to deglaze it. Scrape any brown bits off the bottom. These bits add great flavor to your stew. Now, return the beef to the pot. Add the rest of the beef broth, along with the carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir everything together well. Close the lid of the Instant Pot and set the valve to sealing. Choose the manual mode and set the timer for 35 minutes. When the time is up, let the pressure release naturally for about ten minutes. After that, perform a quick release to let out any remaining pressure. If you want a thicker stew, mix cornstarch with a little water. This creates a slurry. Set the Instant Pot back to the sauté function, add the slurry, and stir for about two to three minutes until it thickens. Finally, stir in the peas and cook for another two minutes. This will heat them through. Ladle the stew into bowls and sprinkle fresh parsley on top. Enjoy your hearty and flavorful Instant Pot beef stew! For the full recipe, check the earlier section. To make your beef stew rich and tasty, focus on browning the meat. This adds depth. Use a good amount of olive oil for sautéing. Don’t rush the process; let the beef brown well. After browning, sauté the onions and garlic. This step adds layers of flavor. Deglaze the pot with beef broth. Scrape up all those tasty bits. They pack a punch! Herbs like thyme and rosemary are key. Fresh ones can enhance the taste even more. One common mistake is adding too much liquid at first. This can dilute the flavors. Avoid skipping the browning step. It makes a big difference! Don’t forget to season well with salt and pepper. Taste as you go. Lastly, avoid opening the lid while cooking. This lets out steam and affects cooking time. For this recipe, set your Instant Pot to the sauté function first. After browning, switch to manual mode. Set the timer for 35 minutes on high pressure. For best results, allow a natural release for 10 minutes. This step helps the beef stay tender and juicy. If you want to thicken your stew, use the sauté function again at the end. This will help combine the slurry well. For the full recipe, check the detailed instructions shared earlier. {{image_2}} You can swap beef for other meats. Try pork, chicken, or lamb for a twist. Each option brings a unique flavor to the stew. For pork, use shoulder or loin. For chicken, thighs add moisture and taste. Lamb also works well, offering a rich flavor. Adjust cooking times based on the protein you choose. For a meatless version, use hearty vegetables and legumes. Chickpeas, lentils, or mushrooms add protein and texture. Replace beef broth with vegetable broth for depth. Use soy sauce or liquid aminos for umami flavor. Tofu or tempeh can also be great protein options. This way, you keep the stew filling and satisfying. Feel free to add your favorite vegetables to the stew. Turnips, parsnips, or butternut squash enhance the taste. Bell peppers or zucchini can also bring color and nutrients. Just make sure to chop them to similar sizes. This helps everything cook evenly. Customize to your taste to create a stew you love. To keep your beef stew fresh, let it cool first. Once it cools, transfer it to an airtight container. This will help keep the flavors and moisture locked in. Store it in the fridge for up to 3-4 days. If you want to enjoy it later, freezing is a great option. When you are ready to eat the stew again, you can reheat it easily. Place the stew in a pot over medium heat. Stir it often until it is hot all the way through. You can also use the microwave. Just put it in a microwave-safe bowl and heat it in short bursts, stirring in between. This will warm it evenly and keep it tasty. To freeze your beef stew, follow these simple steps. First, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date. You can store the stew in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. This ensures the best taste and texture. For the full recipe, check out the Savory Herb Instant Pot Beef Stew. Yes, you can skip browning the meat. However, browning adds rich flavor. If you do not brown the beef, the stew may taste less deep and savory. You can still get good results by using quality ingredients and spices. Just add everything to the pot and cook as normal. For larger batches, you may need to add 10 minutes to the cooking time. For smaller batches, you can reduce the time by 5 to 10 minutes. The key is ensuring the beef is tender. Always check the meat with a fork before serving. Adjust as needed based on your Instant Pot model. You can enjoy this stew with several sides. Here are a few great options: - Crusty bread for dipping - Mashed potatoes for a creamy touch - A fresh green salad for crunch - Rice to soak up the sauce These sides will make your meal even more hearty and satisfying. For the full recipe, check the earlier sections! In this blog post, we explored how to make a delicious Instant Pot beef stew. We covered essential ingredients, step-by-step cooking instructions, and helpful tips. You learned ways to enhance the flavor and make variations. Proper storage methods and answers to common questions were also discussed. Remember, cooking is fun and a chance to be creative. Enjoy your stew and feel proud of your cooking skills!$

Warm up your evenings with this savory herb Instant Pot beef stew that’s rich in flavor and super easy to make! Loaded with tender beef, fresh veggies, and aromatic herbs, this comforting stew is perfect for family dinners. In just one hour, enjoy a hearty meal that will have everyone asking for seconds.

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

3 carrots, sliced into rounds

3 potatoes, diced

2 stalks celery, chopped

1 cup peas (fresh or frozen)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Beef: Set the Instant Pot to the sauté function. Add olive oil and allow it to heat. Once hot, add the beef cubes in batches, browning them on all sides (approximately 5 minutes per batch). Remove the beef and set aside.

Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.

Deglaze with Broth: Pour in 1 cup of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This enhances the flavor of the stew.

Add Ingredients: Return the browned beef to the pot. Add the remaining beef broth, carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.

Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Select the manual mode and set the timer for 35 minutes.

Natural Release: After cooking, let the pressure release naturally for about 10 minutes before performing a quick release to release any remaining pressure.

Thickening (Optional): If you prefer a thicker stew, mix cornstarch with a little water to create a slurry. Select the sauté function again, add the slurry, and stir until thickened, about 2-3 minutes.

Add Peas: Stir in the peas and cook for an additional 2 minutes until heated through.

Garnish and Serve: Ladle the stew into bowls and garnish with fresh chopped parsley on top before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6