Instant Pot Beef Stew (Print Version)
# Ingredients:
→ Beef and Seasonings
01 -
2 lbs beef chuck roast, cut into 1 1/2-inch cubes
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
2 tablespoons olive oil
05 -
1 teaspoon Worcestershire sauce
→ Vegetables and Aromatics
06 -
1 small onion, chopped
07 -
3 cloves garlic, minced
08 -
4 medium carrots, peeled and chopped
09 -
3 medium Yukon gold or red potatoes, cubed
10 -
2 celery stalks, chopped (optional)
11 -
Fresh parsley, for garnish
→ Spices and Seasonings
12 -
2 tablespoons tomato paste
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
1/2 teaspoon smoked paprika (optional)
16 -
2 tablespoons flour (or cornstarch for gluten-free option)
17 -
1 bay leaf
→ Liquids and Additions
18 -
4 cups beef broth
19 -
1 tablespoon balsamic vinegar (optional but recommended, added at the end)
# Instructions:
01 -
Season beef with salt and pepper. Set Instant Pot to Sauté mode and add olive oil. Sear beef in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
02 -
Add more oil if needed, then cook onion for 2–3 minutes. Stir in garlic, tomato paste, thyme, rosemary, and paprika. Cook for 1 minute until fragrant.
03 -
Stir in flour, then gradually pour in beef broth, scraping up brown bits from the bottom. Add back the beef along with the carrots, potatoes, celery, and bay leaf. Stir to combine.
04 -
Seal the lid and cook on High Pressure for 35 minutes. Allow natural release for 10–15 minutes, then quick release any remaining pressure.
05 -
Stir in balsamic vinegar and adjust seasoning to taste. Discard the bay leaf, garnish with chopped parsley, and serve warm.
06 -
For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the stew, and simmer on Sauté mode for a few minutes.
# Notes:
01 -
Add peas or green beans after pressure cooking to enhance color and texture.
02 -
Beef stew tastes better the next day and stores well as leftovers.