Description
This hearty Instant Pot Beef Stew combines tender chunks of chuck roast with wholesome vegetables in a rich, savory broth. The pressure cooker method infuses deep flavors while cutting down on cooking time, making this classic comfort food accessible even on busy weeknights. Perfect for chilly evenings, this stew delivers warmth and satisfaction in every spoonful.
Ingredients
Units
Scale
- 4 tbsp butter
- 2 1/2 lb chuck roast, cut in 1″ cubes
- Salt & pepper, to taste
- 4 cups beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 3 tsp minced garlic
- 1 tsp thyme
- 1 1/2 onions, diced
- 2 stalks celery, sliced
- 5 medium potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 bay leaf
- 3 tbsp cornstarch
- 3 tbsp water
Instructions
- Brown the meat: Set Instant Pot on Saute High. Place butter in pot and allow to melt. Season chuck roast cubes with salt and pepper, then sauté in batches until browned on all sides. Remove browned meat to a bowl and continue until all meat is cooked.
- Prepare the base: Turn off pot and return all browned meat to the pot. Add beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine and scrape up any browned bits from the bottom of the pot.
- Add vegetables: Add the diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir until all ingredients are well mixed to ensure even cooking. Add the bay leaf.
- Pressure cook: Secure the Instant Pot lid and set to cook on high pressure for 35 minutes. After the cooking cycle completes, cover the vent with a dish towel to avoid spattering and perform a quick release of pressure.
- Thicken the stew: In a small bowl, whisk together cornstarch and water until well blended with no lumps. Remove the lid from the Instant Pot and discard the bay leaf. Add the cornstarch mixture to the stew and stir until thoroughly incorporated. Allow the stew to sit for several minutes for the sauce to thicken properly.
- Final seasoning: Taste the stew and adjust with additional salt and pepper as needed. Serve hot in bowls for a comforting meal.
Notes
- For best results, choose a well-marbled chuck roast as it becomes more tender during pressure cooking.
- Allow the Instant Pot to heat up properly before adding the butter and meat for optimal browning.
- You can add frozen peas in the final step for added color and nutrition.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For deeper flavor, you can deglaze the pot with 1/4 cup of red wine before adding the beef stock.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
