Instant Pot Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
458 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Instant Pot Beef Stew
Description
The Instant Pot Beef Stew recipe begins with seasoning and browning beef cubes to build flavor through caramelized edges. Onions are softened in the pot, then the beef, broth, red wine or extra broth, tomato paste, rosemary, thyme, and chopped vegetables like baby potatoes, carrots, and celery are added. Pressure cooking on high for 35 minutes tenderizes the meat and melds the ingredients. A natural pressure release helps maintain texture. After cooking, simmering with a cornstarch slurry thickens the broth into a rich gravy. Defrosted peas are stirred in last for a pop of color and freshness. This stew offers hearty, comforting textures from tender beef and softened vegetables in a savory, herb-infused broth enhanced with wine and tomato paste nuances.
Served warm, this beef stew fits well as a main dish on its own or alongside bread for dipping. The combination of root vegetables and peas rounds out the flavors and textures, making it satisfying for a chilly day meal.
Note that not all of the cornstarch slurry may be needed; adding gradually until desired thickness is reached allows control over consistency.
Ingredients
- 2 pounds beef trimmed and cubed, stewing
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large onion diced
- 3 tablespoons olive oil
- 3 cups beef broth
- 1 cup red wine or 1 more cup beef broth
- ¼ cup tomato paste
- 1 teaspoon rosemary chopped, fresh
- 2 prigs thyme fresh
- 3 cups baby potato cubed
- 4 large carrot chopped
- 2 ribs celery chopped, about 1 cup
- 3 tablespoons cornstarch
- 3 tablespoons water
- ¾ cup pea defrosted
Instructions
- Toss beef with garlic powder, salt and pepper.
- Turn a 6-quart Instant Pot to sauté and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef and set aside.
- Add onions (and a bit more oil if needed) to the Instant Pot and cook 2-3 minutes or just until slightly softened.
- Add beef, broth, wine, tomato paste, rosemary, thyme, and vegetables except peas (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
- Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
- Remove lid and turn to sauté bringing broth to a boil.
- Create a slurry by combining cornstarch and water in a small bowl or cup.
- Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly.
- Stir in peas and serve.
Notes
- Add the cornstarch slurry gradually to achieve your preferred stew thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458 | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 341mg | 14% |
| Potassium | 1020mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5380IU | 108% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 53mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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