Instant Pot Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Beef Stew
Description
This Instant Pot Beef Stew starts by seasoning and browning stew meat in butter to develop depth of flavor. Then, beef broth and a mix of vegetables—baby yellow potatoes, sliced carrots, celery, and minced garlic—are combined with tomato paste and Worcestershire sauce, alongside herbs such as thyme, rosemary, smoked paprika, optional caraway seeds, and bay leaves. The stew is pressure cooked until the meat is tender and the flavors meld.
After cooking, the stew is thickened by whisking flour into some of the cooking broth and returning it to the pot to boil, creating a gravy-like consistency. Frozen petite peas are stirred in last to maintain their bright color and tender texture. Chopped fresh parsley adds a fresh herbal finish.
This stew is a warming meal that can be served on its own or with bread for dipping. The combination of spices and herbs adds complexity, while pressure cooking shortens the usual long braise time. Quick release preserves vegetable and pea texture.
Ingredients
- 1 ½ pounds stew meat cut into 1-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 4 cups beef broth low sodium
- 1 pound potato cut into 1-inch chunks, baby dutch yellow variety
- 4 carrot cut diagonally into 1/2-inch-thick slices
- 4 ribs celery cut into 1/2-inch-thick slices
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- ¾ teaspoon smoked paprika
- 1 teaspoon caraway seeds optional
- 2 bay leaf
- 4 tablespoons all-purpose flour
- 1 cup petite peas frozen
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season beef with salt and pepper, to taste.
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
- Stir in beef broth, scraping any browned bits from the bottom of the Instant Pot.
- Stir in potatoes, carrots, celery, garlic, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together flour and 1/2 cup stew broth.
- Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
- Stir in peas until heated through, about 30 seconds.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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