Savory Instant Pot Beef Stew with Roots

$- 2 pounds beef chuck, cut into 1-inch cubes - 4 medium potatoes, diced - 3 carrots, sliced - 2 stalks celery, chopped - 1 large onion, chopped - 3 cloves garlic, minced The beef chuck is the star of this dish. It becomes tender and juicy during cooking. The vegetables add flavor and texture. Potatoes give heartiness, while carrots and celery add sweetness and crunch. Onions and garlic provide a strong base flavor. - 4 cups beef broth - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil Beef broth forms the stew's rich liquid. The tomato paste adds depth, while Worcestershire sauce brings umami. Thyme and smoked paprika enhance the flavor, making it robust. Salt and pepper balance all the tastes. - 2 tablespoons cornstarch mixed with 2 tablespoons water If you prefer a thicker stew, use a cornstarch mixture. This helps create a nice, hearty texture. Simply stir it in at the end for a velvety finish. {{ingredient_image_1}} Setting up the Instant Pot for Sauté Start by setting your Instant Pot to Sauté mode. This will heat the pot for a few minutes. Add 2 tablespoons of olive oil. Let it heat for about 1-2 minutes until it shimmers. Searing the beef cubes While the oil heats, season 2 pounds of beef chuck with salt and pepper. Once the oil is hot, add the beef cubes in batches. Sear them until they turn brown on all sides. This usually takes about 5-7 minutes. Remove the beef and set it aside. Sautéing the onions and garlic In the same pot, add 1 large chopped onion. Cook it for about 3-4 minutes until it turns soft and translucent. Make sure to scrape any browned bits from the bottom. This adds flavor. Then, add 3 minced garlic cloves and sauté for another 30 seconds until you smell the garlic. Adding the remaining ingredients to the pot Next, add 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and 1 teaspoon each of dried thyme and smoked paprika. Stir well. Now, add 4 diced potatoes, 3 sliced carrots, and 2 stalks of chopped celery. Mix everything together. Finally, return the browned beef to the pot and add 1 bay leaf. Pour in 4 cups of beef broth to cover all the ingredients. Closing and sealing the Instant Pot Close the lid of the Instant Pot. Set the valve to Sealing. Cook on Manual or Pressure Cook for 35 minutes. Natural release versus quick release When the cooking time is up, let the pot sit for 10 minutes for a natural release. After that, switch to a quick release to let out the remaining steam. Carefully remove the lid. This step is crucial for a tender stew. Always check that the steam has fully released before opening the pot. To make the best beef stew, start with the right beef. I recommend using beef chuck. It has good fat and flavor. Cut it into 1-inch cubes for even cooking. Next, balance the seasoning. Use salt and pepper generously. Taste as you go. This helps you find the right mix for your stew. Fresh herbs can bring more flavor than dried ones. If you have access to fresh thyme or parsley, use them. They add a bright taste and aroma. You can also personalize your stew with spices. Try adding a pinch of cayenne for heat. Or use rosemary for a woodsy note. Experiment with spices you love. One mistake is overcrowding the pot. If you add too much beef at once, it won’t sear well. Searing adds flavor, so do it in batches. Another mistake is skipping the browning step. This step builds a rich flavor base. Always brown the beef before adding other ingredients. It makes a big difference in taste. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stews as it becomes tender and flavorful during the cooking process. Don’t Skip the Searing: Browning the beef before pressure cooking enhances the stew's flavor through the Maillard reaction. Layer Your Ingredients: Adding vegetables in layers helps ensure even cooking and prevents overcooking delicate ingredients like potatoes. Adjust Consistency to Taste: If you prefer a thicker stew, let it simmer a bit longer after adding the cornstarch mixture. {{image_2}} You can change up the beef in your stew. Instead of beef chuck, try brisket or round. Each cut gives a different taste and texture. Adding other vegetables can boost your stew. Try peas for sweetness or mushrooms for earthiness. These extras add color and nutrition. Want a kick? Add chopped peppers to your beef stew. They bring heat and a new layer of flavor. For more depth, mix in a splash of red wine. It enhances the rich taste of the beef and adds warmth. If you need a gluten-free option, skip the Worcestershire sauce. Use gluten-free soy sauce or tamari instead. Want to cut carbs? Replace potatoes with root vegetables like turnips or parsnips. They still give that hearty feel. To store leftover stew, let it cool first. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. When you want to reheat, use a pot or microwave. If using the stove, warm it gently over low heat. Stir well to heat evenly. If using a microwave, cover the bowl to keep moisture in. For freezing, use a freezer-safe container. Leave some space at the top. The stew will expand as it freezes. It stays fresh for up to three months. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. Always reheat until it bubbles to ensure safety. Beef stew lasts about three days in the fridge. After that, its quality drops. Signs of spoilage include sour smell and change in color. If you see mold or an off-taste, toss it. Always trust your senses to keep food safe. Cooking beef stew in an Instant Pot takes about 1 hour. - Prep Time: 20 minutes - Cook Time: 35 minutes - Natural Release: 10 minutes After you sauté the beef and veggies, you seal the pot and cook. The high heat cooks the beef quickly. It’s a great time-saver! Yes, you can use frozen beef. Just keep these tips in mind: - Safety First: Defrost the beef safely in the fridge, or use the Instant Pot’s pressure cook setting directly from frozen. - Extra Time: If cooking from frozen, add about 10-15 minutes to the cook time. Frozen beef can yield great results, but thawing first helps with flavor and texture. Pair your stew with these tasty sides: - Crusty Bread: Perfect for dipping. - Green Salad: Adds freshness and crunch. - Mashed Potatoes: A creamy complement to the stew. These sides enhance the meal and make it heartier. Enjoy your comforting bowl of stew! This blog post covered key ingredients for a tasty beef stew. You learned about beef chuck, fresh vegetables, and seasoning to enhance flavor. I guided you through step-by-step cooking in the Instant Pot, sharing tips to perfect your stew. Remember to avoid common mistakes for the best results. Explore variations and dietary options to suit your taste. Finally, store leftovers properly to enjoy later. This stew can become a hearty family favorite. Enjoy the cooking process and the delicious results that follow!$

Savory Instant Pot Beef Stew with Roots

A hearty and flavorful beef stew made in an Instant Pot, featuring tender beef and root vegetables.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
4 medium potatoes, diced
3 medium carrots, sliced
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 leaf bay leaf
to taste salt and pepper
2 tablespoons olive oil
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

Set your Instant Pot to Sauté mode. Add olive oil and heat for 1-2 minutes.
Season the beef cubes with salt and pepper. Once the oil is hot, add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
In the same pot, add the onions and cook for 3-4 minutes until translucent, scraping up any browned bits from the bottom.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the tomato paste, Worcestershire sauce, thyme, smoked paprika, potatoes, carrots, and celery to the pot. Mix well.
Return the browned beef to the pot and add the bay leaf. Pour in the beef broth, ensuring all ingredients are submerged.
Close the lid of the Instant Pot, setting the valve to Sealing. Cook on Manual or Pressure Cook for 35 minutes.
Once cooking is complete, allow for a natural release for 10 minutes, then carefully switch to a quick release.
Remove the bay leaf. To thicken the stew, stir in the cornstarch mixture. Set the pot to Sauté again and let it simmer for about 5 minutes until thickened.
Taste and adjust seasoning with more salt and pepper if needed.

Notes

Serve the stew in deep bowls, garnished with freshly chopped parsley and accompanied by crusty bread on the side for dipping!

Keyword beef stew, comfort food, Instant Pot