Instant Pot Beef Stew Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
8
-
Calories
349 kcal
-
Course
Main Course, Soup
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Cuisine
American
Instant Pot Beef Stew Recipe
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Savory instant pot beef stew is filled with chunks of beef and veggies for a quick meal that tastes like it's stewed for hours!!
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Ingredients
- 3 tablespoons olive oil divided
- 2 pounds beef stew meat cut into bite sized chunks
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion chopped
- 1 leek quartered and sliced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon thyme dried
- 2 bay leaf
- 2 talks celery diced
- 2 carrot peeled and cut into chunks, large
- 2 russet potato peeled and cut into bite sized pieces, medium
- 1 rutabaga peeled and cut into bite sized pieces
- 1 turnip peeled and cut into bite sized pieces
- 1 celery root peeled and cut into bite sized pieces
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 tablespoon parsley chopped, fresh
Instructions
- Add two tablespoons of oil to the Instant Pot, and heat on saute mode. Toss the stew meat with the salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
- Remove the beef from the pot and add the remaining tablespoon of oil and the onion, leek, and garlic to the pot. Cook, scraping the browned bits from the bottom of the pot, until the onion is soft and translucent.
- In a medium bowl, whisk together the tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabaga, turnip, and celery root to the pot. Add the browned beef to the pot. Pour the broth mixture over the top and stir gently to combine.
- Place the lid on the Instant Pot, turn the knob to seal, and set it to cook on manual mode at high pressure for 35 minutes.
- When the cook time is finished, let the pressure naturally release for 10-15 minutes, then quick release the remaining pressure. In a small bowl, whisk together the corn starch and water until the corn starch is dissolved. Pour the corn starch mixture into the pot and stir until the stew is slightly thickened.
- Taste and add additional salt and pepper if needed. Serve hot with fresh parsley on top.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
70mg
(23%)
Sodium
758mg
(32%)
Potassium
1356mg
(29%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2861IU
(57%)
Vitamin C
30mg
(33%)
Calcium
125mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 758mg | 32% |
| Potassium | 1356mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2861IU | 57% |
| Vitamin C | 30mg | 33% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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