Instant Pot Savory Beef Stew

$- 2 lbs beef chuck, cut into 1-inch cubes - 1 medium onion, chopped - 3 cloves garlic, minced - 4 carrots, sliced - 3 stalks celery, chopped - 3 medium potatoes, diced - 4 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil (for sautéing) Beef chuck is perfect for stew. It gets tender and full of flavor. The vegetables add sweetness and texture. Onions and garlic give a great base for the stew. - Additional herbs or spices, like rosemary or bay leaves - Thickening agents, such as cornstarch or flour You can add herbs for more flavor. If you want a thicker stew, use cornstarch. Mix it with water, then stir it in at the end. - Serve with crusty bread or rice - Garnish with fresh parsley Crusty bread is great for dipping. It soaks up the rich broth. Fresh parsley adds a pop of color and freshness. Enjoy your meal! {{ingredient_image_1}} - Sautéing the beef First, grab your Instant Pot and set it to sauté. Pour in 2 tablespoons of olive oil. Wait until it shimmers. Then, add 2 lbs of beef chuck cubes. Brown the beef in batches. This takes about 5 to 7 minutes. Once browned, remove the beef and set it aside. - Cooking the aromatics Now, in the same pot, add the chopped onion and minced garlic. Sauté them for about 2 to 3 minutes. You want the onion to turn translucent and the garlic to smell good. - Adding vegetables and seasonings Next, add the sliced carrots, chopped celery, and diced potatoes to the pot. Stir them for about 2 minutes to mix. Then, return the browned beef to the pot. Pour in 4 cups of beef broth and add 2 tablespoons of tomato paste. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and toss in a bay leaf. Season with salt and pepper to taste and stir well. - Setting up the Instant Pot Close the lid of the Instant Pot. Set the valve to sealing. Cook on high pressure for 35 minutes. - Natural release method After the cooking time is up, let the pressure release naturally for about 10 to 15 minutes. Then, switch the valve to venting to let out any remaining steam. Now, you are ready for the next steps in your beef stew journey! Browning meat properly Browning beef is key. It adds flavor. Heat your Instant Pot on sauté mode. Add olive oil until it shimmers. Cook beef in batches. This prevents steaming. Brown each side for about five to seven minutes. Take out the beef and set it aside. This step makes your stew rich. Choosing the right cut of beef Use beef chuck for the best results. It has the right fat content. This fat keeps the meat tender. Other cuts may dry out. Look for marbling. This means fat running through the meat. It adds flavor and moisture. Common mistakes and solutions Sometimes, stew can turn out bland. Always taste before serving. If it lacks flavor, add more salt or pepper. You can also add a splash of Worcestershire sauce. If the stew is too thin, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this into the stew while sautéing until it thickens. Adjusting flavors Each ingredient has its own taste. If you want more depth, try adding herbs. Fresh parsley or thyme work well. If you like spice, add a pinch of red pepper flakes. Experiment with flavors until you find what you like. Tips for high-altitude cooking If you live at a high altitude, cooking times may change. The pressure in the pot is different. Increase cooking time by about 10-15 minutes. Make sure to check your stew for doneness. You might need more liquid too. Add extra broth to keep it moist. Pro Tips Brown the Meat Well: Ensure to brown the beef in batches to develop a rich flavor and prevent steaming. Use Fresh Herbs: For a brighter flavor, consider adding fresh thyme or parsley towards the end of cooking. Customize Your Vegetables: Feel free to swap in your favorite vegetables such as parsnips or peas for variety. Thicken to Your Liking: If you prefer a thicker stew, create a cornstarch slurry and add it during the final sauté step. {{image_2}} You can easily swap the beef for other meats. Try using pork or chicken for a twist. Both options cook well and bring unique flavors. If you prefer a meat-free option, you can use mushrooms or lentils. They absorb flavors and add heartiness. To boost the flavor, consider adding wine. Red wine pairs nicely with beef. You can also try adding beer for a different taste. For spice, consider adding a pinch of cayenne or crushed red pepper flakes. This adds warmth without overpowering the dish. Use seasonal vegetables to keep your stew fresh. In spring, add peas or asparagus for a light touch. Summer is perfect for zucchini or green beans. In fall, use butternut squash or sweet potatoes. Winter calls for root vegetables like parsnips or turnips to enhance warmth. To store leftover beef stew, allow it to cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you plan to eat it later, make sure to label the container with the date. This helps you track how long it has been stored. If you want to freeze beef stew, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, move it to the fridge for a night to thaw. The best way to reheat beef stew is on the stove. Pour the stew into a pot and heat it over medium heat. Stir it often to make sure it heats evenly. You can also use the microwave. Place the stew in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between, until it’s hot. Remember to check the temperature before serving. Beef stew lasts about 3 to 4 days in the fridge. Store it in an airtight container. Always check for any strange smell or color before eating. If you want it to last longer, consider freezing it. Yes, you can use frozen vegetables in beef stew. They save prep time and are convenient. Just add them to the pot during the last few minutes of cooking. This helps them stay tender and not mushy. Beef stew pairs well with several sides. Here are some great options: - Crusty bread for dipping - Rice to soak up the sauce - Mashed potatoes for a creamy texture - A fresh garden salad for crunch To thicken beef stew, you have a few options: - Use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the stew while it simmers. - Add mashed potatoes or flour to the stew. This will naturally thicken it as it cooks. - Let the stew simmer longer with the lid off to reduce liquid. You can skip browning the meat, but it will change the flavor. Browning adds depth and richness. If you choose not to brown, just add the meat directly to the pot with other ingredients. The stew will still taste good but may lack some of the savory notes. In this post, we explored the key ingredients for beef stew, including beef chuck, vegetables, and seasonings. We covered step-by-step instructions that guide you from preparation to pressure cooking. Tips offered best practices for browning meat and troubleshooting common issues. Plus, we discussed variations and storage methods for leftovers. Beef stew is a flexible dish that you can adapt to your taste. With these tips, you can create a meal that warms the heart. Enjoy the process and share your new beef stew with others!$

Instant Pot Savory Beef Stew

A hearty and flavorful beef stew made in the Instant Pot, perfect for a comforting meal.

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Prep Time 15

Cook Time 35

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 stalks celery, chopped
3 medium potatoes, diced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 leaf bay leaf
to taste salt and pepper
2 tablespoons olive oil (for sautéing)
to taste fresh parsley for garnish

Instructions

Sauté the Beef: Turn the Instant Pot to the sauté setting. Add 2 tablespoons of olive oil and wait until it shimmers. Add the beef cubes in batches (to avoid overcrowding) and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
Cook the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until fragrant and the onion becomes translucent.
Add Vegetables: Add the carrots, celery, and potatoes to the pot. Stir for another 2 minutes to combine.
Combine Ingredients: Return the browned beef to the pot. Then add the beef broth, tomato paste, thyme, smoked paprika, bay leaf, salt, and pepper. Stir everything well to combine.
Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 35 minutes.
Natural Release: Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes, then carefully switch the valve to venting to release any remaining pressure.
Final Adjustments: Open the lid and stir the stew. You can adjust seasoning with more salt and pepper as necessary. If desired, you can thicken the stew by using the sauté function and adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir until thickened.
Serve: Garnish with fresh parsley before serving.

Notes

You can thicken the stew with a cornstarch slurry if desired.

Keyword beef stew, comfort food, Instant Pot