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Beef Stew
5 from 12 votes

Beef Stew

Beef Stew combines boneless chuck roast with a medley of small potatoes, celery, carrots, and onion simmered in beef broth and Italian-style tomatoes. The sauce is seasoned with five spice powder, soy sauce, brown sugar, and oyster sauce, then thickened with cornstarch for a rich texture. Browning the beef first locks in juices, and cooking in an Instant Pot tenderizes the meat and melds flavors. This hearty dish offers tender beef and well-cooked vegetables in a savory, slightly sweet sauce, suited for a comforting meal.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
45 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 557 kcal
Course: Main Course
Cuisine: Asian, American

Ingredients

  • 1 can beef broth (14.5oz, 411g)
  • 1 can tomato Italian style (14.5oz, 411g)
  • 10 potatoes Small potatoes, medley
  • 5 ticks celery
  • 4 carrot Small
  • 1 onion Medium sized
  • 3-4 pounds beef chuck roast (Boneless)
  • 3 cloves garlic
  • 3 lices ginger
  • 1 teaspoon vegetable oil
Sauce:
  • ¼ teaspoon five spice powder
  • ¼ teaspoon salt ( add salt to your taste)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons oyster sauce
Thicken sauce:
  • 4 tablespoons cornstarch
  • 5 tablespoons water

Instructions

Instant Pot Instructions:
    Cup of Yum
  1. Wash and cut 5 sticks of celery into chunks. 
  2. After, wash 10 medley potatoes and cut them into half. (Or, 3 medium sized regular potatoes.)
  3. Peel a medium sized onion and cut into chunks.
  4. Next, wash, peel and cut 4 small carrots into chunks. 
  5. Then, cut 3-4 pounds of boneless chuck beef roast into chunks. 
  6. Push the sauté button,  pour 1 teaspoon of vegetable oil, add 3 cloves of garlic and 3 slices of ginger into the instant pot. 
  7. The following step, browning the beef on both sides. 
  8. After browning the beef, put them into the instant pot. 
  9. Add the cut celery into the pressure cooker.
  10. Then, add onion and carrots. 
  11. The following, add the cut medley potatoes. (Try to push down the ingredients if too full.)
  12. Pour a can of beef broth (14.5 oz) and a can of Italian style tomato (14.5 oz) into the instant pot. 
  13. Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar and 2 tablespoons of oyster sauce. 
  14. Mix it well. Close the lid and vent. Press the manual button, adjust the time for 60 minutes at high pressure and natural release pressure. (The size of my instant pot is 6 quarts.)
  15. In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well. 
  16. When the beef stew is done, use a strainer to remove fat. Push the sauté button and add cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until it thickens. Then, put back the beef and vegetables. This way, you don't need to worry about the beef breaking easily. 
Slow Cooker Instructions:
  1. Wash and cut 5 sticks of celery into chunks. 
  2. After, wash 10 medley potatoes and cut them into half. (Or, 3 medium sized regular potatoes.)
  3. Peel a medium sized onion and cut into chunks.
  4. Next, wash, peel and cut 4 small carrots into chunks. 
  5. Then, cut 3-4 pounds of boneless chuck beef roast into chunks. 
  6. Turn on the slow cooker to a high setting, pour 1 teaspoon of vegetable oil, add 3 cloves of garlic and 3 slices of ginger into the slow cooker. 
  7. Put the beef roast into the slow cooker.
  8. Add the cut celery, onion, carrots and medley potatoes. 
  9. Pour a can of beef broth (14.5 oz) and a can of Italian style tomato (14.5 oz) into the slow cooker. 
  10. Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar and 2 tablespoons of oyster sauce. 
  11. Mix it well and Cover the lid. Let it cook until it's boiling and turn to a low setting. Let it cook for 5-6 hours.
  12. In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well. 
  13. When the beef stew is done,  use a strainer to remove fat. Pour the cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until it thickens. Then, put back the beef and vegetables.This way, you don't need to worry about the beef breaking easily. 

Notes

  • Browning the beef on both sides helps retain juices and enhance flavor.
  • If the Instant Pot is too full, gently push down ingredients to fit all components evenly.
  • After cooking, strain off excess fat from the stew for a cleaner sauce.
  • Thicken the sauce by slowly stirring in the cornstarch and water mixture while sautéing until desired consistency is reached.

Nutrition Information

Calories 557kcal (28%) Carbohydrates 55g (18%) Protein 40g (80%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 117mg (39%) Sodium 879mg (37%) Potassium 2002mg (43%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 5248IU (105%) Vitamin C 27mg (30%) Calcium 88mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 557

% Daily Value*

Calories 557kcal 28%
Carbohydrates 55g 18%
Protein 40g 80%
Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 117mg 39%
Sodium 879mg 37%
Potassium 2002mg 43%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 5248IU 105%
Vitamin C 27mg 30%
Calcium 88mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.