Pin it
This soul-warming beef stew delivers all the rich flavors of a slow-cooked classic in just over an hour. The pressure cooking method transforms tough beef chuck into melt-in-your-mouth tender morsels swimming alongside hearty vegetables in a savory, aromatic broth that tastes like it simmered all day.
I discovered this recipe during a particularly brutal winter when my family needed serious comfort food but I had little time between work commitments. Now it's our go-to when the temperature drops below freezing.
Ingredients
- Beef chuck roast: Choose well-marbled meat for the most tender result and richest flavor
- Olive oil: Helps achieve the perfect sear which creates depth of flavor
- Onion and garlic: These aromatics form the flavor foundation of any good stew
- Tomato paste: Concentrated umami that enriches the broth without tasting tomato-forward
- Worcestershire sauce: Adds complex savory notes that enhance the beef flavor
- Dried herbs: Thyme and rosemary infuse the broth with earthy aromatics
- Smoked paprika: Offers subtle smokiness that makes the stew taste more developed
- Flour: Thickens the broth to that perfect stew consistency
- Beef broth: Use low-sodium to control salt levels and enhance with better quality brands
- Root vegetables: Carrots and potatoes absorb the rich flavors while maintaining their texture
- Celery: Adds subtle herbaceous notes and traditional mirepoix flavor
- Balsamic vinegar: Brightens the finished stew with acidity that balances richness
Step-by-Step Instructions
- Sear the Beef:
- Season beef cubes generously with salt and pepper on all sides. Heat your Instant Pot on Sauté mode until hot then add olive oil. Work in small batches adding beef cubes with space between them allowing each piece to develop a deep brown crust. Overcrowding causes steaming instead of searing. This crucial step creates the Maillard reaction which develops rich flavors that form the foundation of your stew.
- Build the Flavor Base:
- Once beef is removed add another splash of oil if needed then add chopped onions. Cook until translucent and beginning to caramelize around edges about 2 to 3 minutes. Add minced garlic tomato paste dried herbs and paprika stirring constantly to prevent burning. This blooms the spices and caramelizes the tomato paste intensifying their flavors throughout the stew.
- Create the Sauce:
- Sprinkle flour over the vegetable mixture stirring constantly to cook out the raw flour taste about 1 minute. Slowly pour in beef broth while scraping the bottom of the pot thoroughly with a wooden spoon. This deglazing step incorporates all those flavorful browned bits into your broth and prevents the dreaded BURN notice on your Instant Pot.
- Pressure Cook to Perfection:
- Return the seared beef to the pot along with the carrots potatoes celery and bay leaf. Ensure everything is submerged in the broth. Seal the Instant Pot and set to High Pressure for 35 minutes. The magic happens during this time as the tough collagen in the beef breaks down into gelatin creating that melt-in-your-mouth texture.
- Finish with Brightness:
- After allowing natural pressure release for 10 to 15 minutes perform a quick release for any remaining pressure. Stir in balsamic vinegar which brightens the deep flavors and adds complexity. Taste and adjust seasonings remembering that flavors intensify as the stew sits.
My grandmother always added a splash of red wine along with the broth when she made stew on the stovetop. I carry on this tradition sometimes substituting half a cup of the broth with a robust red wine like Cabernet Sauvignon. The tannins in the wine break down during cooking adding incredible depth to the finished stew.
Storage and Reheating
This stew actually improves with time as the flavors meld together. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. When reheating add a splash of broth if the stew has thickened too much. The low and slow approach works best for reheating either on stovetop over medium-low heat or in a microwave at 70% power stirring occasionally.
Creative Variations
This recipe welcomes personalization based on what you have available. Parsnips and turnips make excellent additions to the vegetable mix adding sweetness and earthiness. For a hint of brightness add frozen peas or green beans during the last few minutes of cooking. Mushrooms bring wonderful umami when added with the other vegetables. If you enjoy herbs fresh rosemary or thyme sprigs can replace dried varieties just remove the stems before serving.
Serving Suggestions
Serve this hearty stew in wide shallow bowls allowing room for optional accompaniments. A piece of crusty sourdough bread for sopping up the rich broth is almost mandatory in my household. For a complete meal consider serving with a simple side salad dressed with vinaigrette to cut through the richness. The stew pairs beautifully with bold red wines like Syrah or Malbec which complement the deep beefy flavors.
Frequently Asked Questions
- → Can I use a different cut of beef?
Yes, chuck roast is ideal for tenderness, but you can use stew meat, brisket, or short ribs. Cooking times may vary slightly based on the cut used.
- → How can I thicken the stew?
To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it in and simmer using the Instant Pot's Sauté mode for a few minutes.
- → Can I make this stew gluten-free?
Yes, substitute the flour with cornstarch or a gluten-free flour blend to keep the stew gluten-free without sacrificing texture.
- → What vegetables can I add for variety?
In addition to carrots and potatoes, you can add peas, green beans, parsnips, or even butternut squash for added texture and color.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave for best results.
- → Can I make this stew without an Instant Pot?
Yes, you can prepare this stew on the stovetop by simmering for 1.5–2 hours, or in a slow cooker on low for 6–8 hours.