Instant Pot Beef Stew
User Reviews
5
Instant Pot Beef Stew
Description
Instant Pot Beef Stew uses well-seasoned beef chuck cut into large cubes, browned with diced bacon and onions to build depth of flavor. Carrots add sweetness, while red wine and beef stock provide a robust liquid base. Rosemary lends a fragrant herbal tone. Cooking at high pressure for 50 minutes in the Instant Pot tenderizes the meat thoroughly while locking in flavors. A natural release followed by a quick release finishes the cooking. Afterward, thickening the stew with a cornstarch slurry is optional to achieve a more substantial consistency.
The stew pairs well served with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. Variations include swapping rosemary for thyme or adding pureed tomatoes for different flavor profiles. This recipe accommodates flexible cooking methods, including browning ingredients beforehand for a crock pot version.
Practical tips note the usefulness of adding peeled potatoes for heartiness and suggest several seasoning variations to adjust the stew’s character. Using quality beef chuck and properly browning ingredients helps achieve a flavorful and tender result.
Ingredients
- 1 tablespoon olive oil
- 4 pound beef chuck cut into large cubes (see notes about meat)
- salt
- black pepper
- 2 tablespoons rosemary dried
- 4 lices Bacon diced
- 1 cup onion diced
- 4 carrot peeled and cut into chunks, large
- ½ cup red wine
- ½ cup beef stock
Instructions
INSTANT POT DIRECTIONS:
- Turn your instant pot onto saute, add the olive oil and allow to heat.
- Season the beef with salt, pepper and the rosemary.
- Add the seasoned beef, the bacon and onions and cook until onions begin to soften.
- Add the carrots, red wine and beef stock to the pot.
- Cancel the saute function, and set your instant pot to cook on high pressure for 50 mins.
- Allow for natural release for 10 minutes, then quick release.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Use the saute function and cook for a few minutes until thickened.
- Devour.
CROCK POT DIRECTIONS:
- Add the olive oil to a large skillet over medium high and allow to heat.
- Season the beef with salt, pepper and the rosemary.
- Add the seasoned beef, the bacon and onions and cook until onions begin to soften.
- Add the beef, bacon and onions to the crock pot, and add carrots, red wine and beef stock (you may wish to use more liquid in the crockpot – an extra cup total).
- Cook on low for 6-8 hours.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Turn up to high and cook for about 15-20 minutes until thickened.
- Devour.
Notes
- Adding peeled, chunked potatoes enhances the stew's heartiness and texture.
- Rosemary can be replaced with thyme or Italian/Tuscan seasoning for flavor variations.
- Using half a can of pureed tomatoes instead of red wine offers an alternate liquid base.
- Serve the stew with cheesy polenta or creamy mashed potatoes for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 8g | 3% |
| Protein | 61g | 122% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 218mg | 73% |
| Sodium | 412mg | 17% |
| Potassium | 1275mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6867IU | 137% |
| Vitamin C | 5mg | 6% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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