Description

A hearty and comforting beef stew made quickly in the Instant Pot with tender vegetables and rich, flavorful gravy, perfect for busy weeknights.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced (about 250g)
4 cloves garlic, minced (about 2 teaspoons)
4 medium carrots, peeled and cut into chunks (about 300g)
3 medium russet potatoes, peeled and cubed (about 450g)
2 celery stalks, chopped (about 120g)
4 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste (start with 1 teaspoon salt)
2 tablespoons flour
1 cup frozen peas (optional)

Instructions

Prep your ingredients by cutting beef into 1-inch cubes. Toss beef cubes in flour, salt, and pepper to coat evenly. Chop onions, carrots, celery, and potatoes. Mince garlic.
Set Instant Pot to ‘Sauté’ mode and heat olive oil until shimmering. Brown beef cubes in batches until caramelized on all sides. Remove beef and set aside.
In the same pot, add diced onion, carrots, and celery. Cook, stirring occasionally, until onion softens and turns translucent (about 3 minutes). Add garlic and cook for another 30 seconds until fragrant.
Stir in tomato paste and cook for about 1 minute. Add Worcestershire sauce, thyme, and bay leaves. Pour in beef broth and scrape bottom of pot to deglaze. Return browned beef to pot.
Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
Open lid and stir in potatoes. Seal lid again and pressure cook for another 10 minutes on high. Use quick release when done.
Set Instant Pot to ‘Sauté.’ Remove bay leaves. Simmer stew for a few minutes to reduce slightly. For thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in. Add frozen peas and cook for 2 more minutes until heated through.
Taste stew and adjust salt and pepper as needed. Serve hot with crusty bread or a simple side salad.

Notes

Brown beef in batches to avoid steaming. Deglaze the pot thoroughly to prevent burn warnings and capture flavor. Use low-sodium broth to control saltiness. Natural pressure release keeps meat tender. Add peas last to maintain color and sweetness. Stew tastes better the next day. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently with added broth to loosen sauce.

Prep Time: 10 minutes
Cook Time: 53 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 380
Sugar: 5
Sodium: 420
Fat: 14
Saturated Fat: 5
Carbohydrates: 25
Fiber: 4
Protein: 32

Keywords: Instant Pot beef stew, beef stew recipe, easy beef stew, tender vegetables, pressure cooker stew, weeknight dinner, comfort food