Instant Pot Homemade Beef Stew

5 from 7 votes

This easy recipe for Instant Pot Beef Stew makes this comfort food simpler and quicker to prepare than old fashioned beef stew while retaining all its deep flavor and tenderness. It’s a healthy dish to make during the wintertime using real ingredients such as root vegetables, stewing meat, and beef stock.

Prep Time20

Cook Time42

Natural Release10

Total Time1 2

Course: Main Dish

Cuisine: American, Beef

Servings:

Calories: 371kcal

Author: Lauren Harris

Ingredients

1 pound stew meat (cut into bite size pieces)
salt
pepper
1 tablespoon extra virgin olive oil
1 medium shallot (finely diced)
2 cloves garlic (minced)
1 cup carrots (cut into 1-inch pieces)
2 cups potatoes (cut into 1-inch pieces)
8 ounces tomato sauce
1 1/2 cups beef stock
2 tablespoons cornstarch (whisked with 2 tablespoons of the stock)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup frozen peas
chopped parsley (garnish)

Instructions

Season the beef with salt and pepper.
1 pound stew meat, salt, pepper
Turn your Instant Pot onto sauté. Once hot, add the olive oil and the beef cubes. Cook until just browned on all sides, about 5-7 minutes. Turn off the Instant Pot and drain out any excess grease.
1 tablespoon extra virgin olive oil
Add the shallot, garlic, carrots, potatoes, tomato sauce, beef stock, thyme, rosemary, and cornstarch mixture to the pot.
1 medium shallot, 2 cloves garlic, 1 cup carrots, 2 cups potatoes, 8 ounces tomato sauce, 1 1/2 cups beef stock, 2 tablespoons cornstarch, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
Put the lid on the pot and set to pressure cook on high for 35 minutes using the meat and stew function.
Once the stew is done cooking, let the Instant Pot do a natural release for 10 minutes (this means you’re just letting it sit for 10 minutes). Then, turn the valve to and do a quick release to release the rest of the pressure in the pot.
Carefully remove the lid and stir in the frozen peas.
1 cup frozen peas
Taste and adjust the seasoning with salt and pepper, as desired.
Serve this stew in individual bowls with chopped parsley as garnish. It also pairs well with crusty bread and butter.
chopped parsley

Notes

Tips and Techniques

You can buy already cut stew meat from the grocery store to save time.
Cut the potatoes and carrots into chunks about the same size as the stew meat for even cooking and consistency.
Wait to season the stew with salt and pepper until after it’s done cooking.
Store leftover stew in airtight containers in the refrigerator. Consume within 3-4 days.

To Make Beef Stew in a Slow Cooker:

Brown the meat on the stove top first to seal in all the juices. Then, add all of the remaining ingredients, except for the peas, to your slow cooker and set to low for 8 hours. Once the stew is done cooking, stir the peas in, season with salt and pepper, and garnish with fresh parsley, if desired.

* Nutritional information is an estimate and may vary.

Nutrition