Instant Pot Beef Stew Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
628 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew Recipe
Description
The Instant Pot Beef Stew recipe uses boneless beef chuck cut into cubes, seasoned and seared to develop a browned surface that contributes to flavor depth. Aromatics such as garlic and onion are combined with vegetable bouillon and an umami boost from anchovy paste and molasses to enrich the broth. The inclusion of balsamic vinegar adds balanced acidity.
The stew incorporates a variety of root vegetables including sweet potatoes, russet potato, and beet cut into fairly large chunks to retain texture through cooking. The optional beet greens and cilantro garnish add freshness. Dried herbs like oregano and rosemary accent the dish's earthy and robust profile.
The cooking process outlined involves pressure cooking in the Instant Pot, which quickly softens the meat and vegetables while allowing the broth to thicken as it cools. This stew serves as a satisfying, hearty meal especially suited for cooler weather and can be accompanied by bread or a simple side salad.
Anchovy paste can be substituted with anchovy fillets; 6 fillets equal about 3 teaspoons if you lack paste.Peel and cut root vegetables during meat searing to save preparation time.Only searing one side of the beef is adequate to develop flavor and color.Cut root vegetables into larger chunks (around 1 ½ inches) to prevent them from becoming too soft during cooking.Expect initial liquid from meat and vegetables; stew thickens as it rests.
Ingredients
- 3 - 3 ½ pounds beef chuck roast 1.36 to 1.59 kilo, boneless
- salt
- black pepper
- 3 tablespoons olive oil divided
- 3 garlic minced, cloves
- 1 yellow onion about 250 grams, coarsely chopped
- 2 vegetable bouillon cubes
- 1 tablespoon anchovy paste
- 3 tablespoons molasses
- 2 tablespoons balsamic vinegar
- 3 sweet potato 725 grams, coarsely chopped
- 1 russet potato 225 grams, coarsely chopped
- 1 beet 180 grams, coarsely chopped, small, red
- beet greens optional
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- ½ cup water
- cilantro optional, chopped, for garnish
Instructions
- If you can, take the meat out of the fridge 30 minutes before prep time and let it come to room temperature.
- Then, dab the meat with a paper towel. Trim off any thick pockets of fat or silverskin.
- Cut the meat into about 1 to 1 ½-inch cubes. Season with a few pinches of salt and pepper; set aside.
- Turn on the instant pot or electric pressure cooker, press Sauté and adjust the button to the highest setting.
- Cover the bottom of the pan with 2 tablespoons of olive oil.
- When shimmering, add half of the reserved meat and sear undisturbed for about 5 minutes until browned at the bottom. Meanwhile, cut the vegetables while keeping an eye on the meat.
- Remove the meat using a kitchen tongue and transfer it to a plate.
- Add the second half of the beef cubes. Sear undisturbed for about 4 - 5 minutes, or until browned at the bottom. Continue to finish up cutting the vegetables.
- Then transfer the browned meat to the same plate containing the first batch of browned beef.
- Heat 1 tablespoon of olive oil. Add the garlic and onions—Cook and stir for 2 minutes until fragrant. Scrape any seared bits from the bottom of the pan while doing this.
- Stir in the bouillon cubes, anchovy paste, molasses, and balsamic vinegar. Cook and stir for about two minutes to dissolve the bouillon cubes and let the flavors come together.
- Add the potatoes and beet. Stir to combine. If you plan to add the beet greens, then stir them in at this point.
- Add the seared beef and any collected juices from the seared meat.
- Season with oregano, rosemary, and 2 teaspoons of salt and black pepper (about 15 turns with the pepper mill). Stir to combine.
- Add ½ cup of water.
- Secure the lid and ensure the valve is set to lock/seal. Make sure the Keep Warm button is off.
- Next, choose the Meat/Stew setting. It's a pre-programmed setting equivalent to cooking at High Pressure for 35 minutes (it will take about 7 to 10 minutes for the instant pot to come to pressure).
- When done, quickly release any pressure. If you want to keep the food warm, you can turn on the Keep Warm setting at this point.
- Carefully open the pressure cooker when ready to serve.
- Season to taste with more salt and pepper, if preferred.
- Garnish with chopped cilantro.
Notes
- Anchovy paste can be replaced with about 6 anchovy fillets if unavailable; use any extras in other recipes.
- Peeling and cutting vegetables while searing beef helps save time.
- Searing one side of beef cubes is sufficient to form a flavorful crust.
- Cut root vegetables into larger chunks to maintain texture during cooking.
- Stew will be thinner initially but thickens as it cools and settles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 628kcal | 31% |
| Carbohydrates | 35g | 12% |
| Protein | 47g | 94% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 159mg | 53% |
| Sodium | 566mg | 24% |
| Potassium | 1421mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 9336IU | 187% |
| Vitamin C | 8mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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