Hey there, friends! Today, I’m super excited to share with you my go-to recipe for a warm and comforting Instant Pot Beef Stew. This dish has been a lifesaver on those chilly evenings when I need something hearty and delicious for dinner, fast! And trust me, it’s a family favorite—everyone will ask for seconds! Before I dive into the ingredients and steps, let me just tell you, this stew is perfect for busy days when you want something homemade without spending hours in the kitchen. Oh, and if you’re looking for more cozy meal ideas, don’t forget to check out my crispy breakfast potatoes.
Why you’ll love this recipe
- Easy: With the Instant Pot doing most of the work, you’ll have a savory beef stew ready in no time.
- Flavor-packed: The combination of stew meat, vegetables, and seasoning creates a rich flavor that’s hard to resist.
- Customizable: Feel free to tweak the ingredients to suit your taste or use what’s in your pantry.
- Perfect for meal prep: This stew makes for excellent leftovers, saving you time on busy weekdays.
Ingredients
- 2 pounds stew meat
- ½ teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 pounds gold potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 medium yellow onion, diced
- 1 cup diced celery
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth, divided
- ½ cup red wine, or more beef broth
- 4 tablespoons cornstarch
Step-by-step instructions
Preparing the beef
Firstly, take your stew meat out of the fridge, sprinkle it with salt, pepper, and garlic powder. You can let it sit for a bit to come to room temp, which I find helps it cook more evenly.
Sautéing and searing
Set your Instant Pot to sauté mode, heat a tablespoon of oil, and sear half of your stew meat for about 3 minutes per side. Remove it and repeat with the second half. Trust me, this step really locks in the flavor!
Deglazing the pot
Pour ½ cup of beef broth into the pot and scrape up all those delicious browned bits—this adds so much flavor to the stew.
Combining ingredients
Return the meat to the pot, then add your potatoes, carrots, onion, celery, garlic, Italian seasoning, Worcestershire sauce, 3 cups of broth, and a bit of wine if you’re feeling fancy. Stir everything together.
Cooking the stew
Lock the lid and set the valve to seal. Cook on high pressure for 30 minutes. Let it naturally release for another 10-15 minutes.
Thickening the stew
While waiting, whisk together 4 tablespoons of cornstarch with the remaining broth. After releasing the pressure, switch to sauté mode, add the slurry, and stir until the sauce thickens beautifully in about 2-3 minutes.
Recipe tips & variations
- Add more veggies: Toss in some peas or mushrooms for extra flavor.
- Alcohol-free: Skip the wine and add more beef broth instead.
- Spicier option: Add a pinch of paprika for a subtle kick.
Storage & reheating
Leftovers? Just let the stew cool completely, store it in an airtight container, and refrigerate. It’ll last up to 3 days. Reheat gently on the stove or microwave until warmed through.
FAQs
- Can I use a slow cooker instead? Absolutely! Just adjust the cooking time to about 6-8 hours on low.
- Is it freezer-friendly? Yes, freeze the stew in portions for up to 3 months.
- What can I do if my stew is too thick? Just add a bit more broth until you reach the desired consistency.
- Can I use different meat? Sure thing! Beef steak or even chicken can be used, just adjust cooking times as necessary.
Recipes you may like
- Breakfast pizza recipe: easy & cheesy
- Crescent roll breakfast recipes
- Breakfast potatoes recipe: easy & crispy
There you go, friends, a truly comforting beef stew recipe that’s quick and satisfying. I hope it brings warmth and joy to your table just as much as it does to ours!
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Instant Pot Beef Stew
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A warm and comforting Instant Pot Beef Stew, perfect for chilly evenings and busy days.
Ingredients
- 2 pounds stew meat
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 pounds gold potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 medium yellow onion, diced
- 1 cup diced celery
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth, divided
- 1/2 cup red wine, or more beef broth
- 4 tablespoons cornstarch
Instructions
- Firstly, take your stew meat out of the fridge, sprinkle it with salt, pepper, and garlic powder. You can let it sit for a bit to come to room temp, which helps it cook more evenly.
- Set your Instant Pot to sauté mode, heat a tablespoon of oil, and sear half of your stew meat for about 3 minutes per side. Remove it and repeat with the second half.
- Pour ½ cup of beef broth into the pot and scrape up all those delicious browned bits—this adds so much flavor to the stew.
- Return the meat to the pot, then add your potatoes, carrots, onion, celery, garlic, Italian seasoning, Worcestershire sauce, 3 cups of broth, and a bit of wine if you’re feeling fancy. Stir everything together.
- Lock the lid and set the valve to seal. Cook on high pressure for 30 minutes. Let it naturally release for another 10-15 minutes.
- While waiting, whisk together 4 tablespoons of cornstarch with the remaining broth. After releasing the pressure, switch to sauté mode, add the slurry, and stir until the sauce thickens beautifully in about 2-3 minutes.
Notes
- Add more veggies: Toss in some peas or mushrooms for extra flavor.
- Alcohol-free: Skip the wine and add more beef broth instead.
- Spicier option: Add a pinch of paprika for a subtle kick.
- Leftovers can be refrigerated for up to 3 days.
- Freeze the stew in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: pressure cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 16 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams