If you are craving a hearty, comforting, and utterly satisfying meal, this Instant Pot Beef Stew Recipe is exactly what you need to bring warmth and flavor to your table. Imagine tender chunks of beef mingling with vibrant carrots, potatoes, mushrooms, and celery, all simmered to perfection in a rich, savory broth that hits all the right notes. It’s a classic dish made simple and quick with the magic of the Instant Pot, delivering deep flavors without hours of waiting. Whether it’s a busy weeknight or a cozy weekend, this recipe becomes your go-to for a wholesome, stick-to-your-ribs dinner.
Ingredients You’ll Need
The beauty of this Instant Pot Beef Stew Recipe lies in its straightforward ingredients that work harmoniously to create a dish bursting with taste, texture, and color. Each ingredient plays a crucial role from tenderizing the meat to enriching the flavor of the broth and adding fresh touches of vegetable sweetness.
- 2 tablespoons oil: This is essential for browning the beef and creating those savory caramelized flavors.
- 1 ½ pounds beef stewing meat (cubed): Choose a cut with good marbling for tender, melt-in-your-mouth results; use 2 pounds for bigger appetites.
- 2 tablespoons flour: Coats the beef to help thicken the stew naturally as it cooks.
- 1 medium yellow onion (cut into wedges): Offers a sweet, aromatic foundation to the stew’s base.
- 2 cloves garlic (sliced): Adds a pungent, fragrant depth to every bite.
- 2 teaspoons Italian seasoning: Brings herby brightness that complements the earthy vegetables and meat.
- 4 tablespoons tomato paste: Gives the stew a rich umami punch and beautiful color.
- ½ cup dry red wine (or more broth): Adds complexity and balances the stew’s richness.
- 2 cups beef broth: Forms the flavorful liquid base for tenderizing and simmering.
- 2 tablespoons Worcestershire sauce (or soy sauce): Deepens the savory notes and enhances the meaty essence.
- 1 teaspoon maple syrup (or honey or sugar): Adds a hint of sweetness to balance acidity and round out flavors.
- Salt and pepper (to taste): For seasoning and bringing all the flavors together perfectly.
- ½ pound waxy potatoes (peeled and cut into chunks): Provides satisfying texture and soaks up all the juices beautifully.
- 4 large carrots (peeled, ends trimmed and cut into chunks): Adds a sweet earthiness and gorgeous color contrast.
- 4 large celery sticks (trimmed and thickly sliced): Offers a mild, refreshing crunch that balances the stew.
- 8 ounces brown button mushrooms (cleaned and quartered): Bring natural umami and depth of flavor.
- ½ cup frozen peas (no need to defrost): Pops of bright, fresh sweetness added at the end for vivid color and texture.
How to Make Instant Pot Beef Stew Recipe
Step 1: Brown the Meat
Start by setting your Instant Pot to sauté and heating up the oil. Toss in the cubed beef seasoned with salt and pepper, then sprinkle the flour over it and stir well. Cooking the meat until browned not only locks in the flavors but also creates those delicious browned bits sticking to the pot’s surface, which are crucial for the stew’s depth. If you prefer, you can brown the meat in a skillet on the stove to avoid any potential burn warnings later.
Step 2: Build the Flavor Base
Next, add the onions and cook them until they just start to soften – this sweetens their flavor beautifully. Stir in the garlic, Italian seasoning, and tomato paste, cooking for about 30 seconds until the herbs really wake up. Pour in the red wine and use a wooden spoon to scrape off the browned bits from the pot’s bottom; these bits add layers of flavor. Let the wine reduce and thicken for around a minute. Then, stir in the beef broth, Worcestershire sauce, and maple syrup, seasoning with salt and pepper to harmonize everything.
Step 3: Pressure Cook the Stew
Now, it’s time to add the star players: the browned meat, potatoes, carrots, celery, and mushrooms. Stir everything thoroughly to combine, then seal the lid carefully, making sure the steam valve is set to sealing. Select the “meat/stew” cooking function and let the Instant Pot work its magic. When the cooking cycle is complete, allow the pressure to release naturally on its own – this keeps the beef tender and juicy.
Step 4: Finish with Freshness
After opening the lid, give the stew a good stir and taste for seasoning or thickness. Turn the Instant Pot back to sauté mode and add the frozen peas. Bring the stew to a gentle boil and simmer for approximately 5 minutes, which helps preserve the peas’ bright color and fresh snap. For a thicker, luscious sauce, mix 1 to 2 tablespoons of cornstarch with a few tablespoons of water to create a slurry, then stir it into the stew and cook a little longer until it reaches your desired consistency.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme can brighten up your hearty beef stew with fresh herbal notes and a pop of green. Sometimes, a dollop of sour cream or a grating of fresh horseradish adds a pleasant tang that accentuates the dish’s richness.
Side Dishes
This Instant Pot Beef Stew Recipe pairs beautifully with crusty bread to mop up all that delicious gravy, or creamy mashed potatoes for extra comfort. A simple green salad or sautéed green beans provide a refreshing balance to the stew’s richness.
Creative Ways to Present
For a rustic yet charming presentation, serve the stew in individual bread bowls or deep ceramic bowls that keep the warmth locked in. For a special touch, ladle it over buttered egg noodles or creamy polenta – both add a luxurious texture and make it an extra special meal.
Make Ahead and Storage
Storing Leftovers
Instant Pot Beef Stew Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld overnight, often making the stew taste even better the next day.
Freezing
This stew freezes wonderfully, making it perfect for meal prep. Simply cool it completely, then transfer to freezer-safe containers or heavy-duty bags. It will stay delicious for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the stew gently on the stovetop over medium heat until warmed through, stirring occasionally. You can also microwave portions in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating without drying out the meat.
FAQs
Can I use different vegetables in this Instant Pot Beef Stew Recipe?
Absolutely! While carrots, potatoes, celery, and mushrooms are classic and comforting, feel free to add parsnips, turnips, or even sweet potatoes to vary the flavors and textures. Just adjust the cooking time if you use softer veggies.
Is it necessary to use red wine in the stew?
Red wine does add wonderful depth and complexity, but it’s completely optional. You can substitute it with additional beef broth or even a splash of balsamic vinegar to maintain acidity and richness.
How do I prevent the Instant Pot from burning the stew?
Make sure to brown the meat well and deglaze the pot thoroughly with wine or broth, scraping up all the browned bits. Also, avoid using thick sauces or pastes directly on the bottom before adding liquids, and ensure the Instant Pot’s sealing ring and valve are clean.
Can I make this stew in a slow cooker instead?
Yes, you can! Brown the meat separately, then combine all ingredients in a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Add frozen peas in the last 30 minutes of cooking.
What cut of beef is best for this recipe?
Stewing beef with a good amount of marbling, like chuck roast cut into cubes, works best. It becomes tender and flavorful after pressure cooking, giving you that melt-in-your-mouth texture.
Final Thoughts
If you’re looking for a soul-satisfying, effortlessly delicious meal, this Instant Pot Beef Stew Recipe is an absolute winner. It’s a dish filled with warmth, hearty ingredients, and bold flavors that come together quickly in your pressure cooker. I promise, once you try this recipe, it will become a cherished favorite for cozy nights and sharing with those you love. So grab your Instant Pot and start cooking – your perfect beef stew awaits!
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Instant Pot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Stew is a hearty, classic comfort meal perfect for chilly days. Tender cubes of beef are browned and then slow pressure-cooked with potatoes, carrots, celery, mushrooms, and a rich blend of tomato paste, herbs, and broth. Finished with peas for a touch of sweetness and thickened into a luscious gravy, this stew is both flavorful and satisfying with minimal hands-on time.
Ingredients
Beef and Browning
- 2 tablespoons oil
- 1 ½ pounds beef stewing meat (cubed; use 2 pounds for big eaters)
- 2 tablespoons flour
Vegetables and Seasonings
- 1 medium yellow onion (cut into wedges)
- 2 cloves garlic (sliced)
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- ½ pound waxy potatoes (peeled and cut into chunks)
- 4 large carrots (peeled, ends trimmed and cut into chunks)
- 4 large celery sticks (trimmed and thickly sliced)
- 8 ounces brown button mushrooms (cleaned and quartered)
- ½ cup frozen peas (no need to defrost)
Liquids and Flavorings
- ½ cup dry red wine (or substitute with more broth)
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce (or soy sauce)
- 1 teaspoon maple syrup (or honey or sugar)
- Salt and pepper to taste
Instructions
- Brown the meat: Set the Instant Pot to sauté mode and heat the oil. Add the cubed beef, season with salt and pepper, and stir occasionally. Sprinkle flour over the meat and mix well. Continue cooking until the beef is nicely browned on all sides.
- Start the gravy: Add the onion wedges to the pot and cook until they begin to soften. Stir in the sliced garlic, Italian seasoning, and tomato paste, cooking constantly for about 30 seconds until fragrant. Pour in the red wine, scraping the bottom to loosen browned bits (to avoid burn warnings). Let the wine reduce and thicken for about a minute. Then, stir in the beef broth, Worcestershire sauce, maple syrup, and additional salt and pepper to taste.
- Cook the stew: Add the browned beef along with potatoes, carrots, celery, and mushrooms to the Instant Pot. Mix everything thoroughly. Close the lid and seal the steam valve. Press the “Meat/Stew” button and allow it to cook for the preset time. When done, let the pressure release naturally until it is safe to open the pot.
- Finish the stew: After releasing the lid, stir the stew well and adjust seasoning and thickness if needed. Set the Instant Pot back to sauté mode and add the frozen peas. Bring the stew to a boil and simmer for 5 minutes to cook the peas through. To thicken the stew further, prepare a slurry with 1–2 tablespoons of cornstarch and 2–3 tablespoons water, then stir it into the pot and cook until the stew reaches desired consistency.
Notes
- If you don’t have red wine, substitute with additional beef broth.
- The stew can be thickened with cornstarch slurry or flour slurry as preferred.
- Natural pressure release is important to maintain tender meat and avoid toughening.
- You can brown the beef in a skillet first if preferred, then transfer to Instant Pot.
- For larger servings, increase beef quantity to 2 pounds.
- Using waxy potatoes helps them hold their shape during pressure cooking.
