There’s nothing better than a steaming rich and delicious beef stew on a chilly day. This Instant Pot Beef Stew is just what you’re looking for.
Beef stew is one of those comfort foods that you have to make at least once during the fall season. It’s packed with tender beef, carrots, and potatoes that just melt in your mouth. This one pot meal makes dinner a breeze, less dirty dishes and more free time. We also like this one pot Instant Pot Chili and Olive Garden chicken pasta.
I used to hesitate before making beef stew because of how long it takes to make on the stove top. It meant having to babysit it for hours as it developed flavor and transformed into tasty bits.
It’s always worth it in the end, but I wished it didn’t take so long. As soon as I got my Instant Pot, I rejoiced. Beef Stew in the Instant Pot only takes about an hour, compared to the 4 hours it takes on the stove top. Winning!
Without an Instant Pot, you can still make this recipe, but you’ll have to cook it on the stovetop. It’s all the same except the cooking time will be 4 hours on medium low heat. You can also make Slow Cooker Beef Stew. Set it to low for 6-8 hours or high for 4.
Who would’ve thought you could serve beef stew on weeknights? With the convenience of an Instant Pot, it can be on the table in just over an hour.
» You might like these 23 Delicious Potato Main Dish Recipes and Instant Pot Caramelized Carrot Soup.
What You’ll Need
- Olive oil – Olive oil is widely used for it’s healthy fats. Olive oil is my cooking oil of choice, but you can use any other oil for this recipe. Make sure to choose good quality olive oil all the time to enhance the taste of your dishes. Canola oil works well too.
- Beef stew meat – You can usually buy packages of stew meat already cut into chunks. If not try cutting up a chuck steak or round steak. Don’t bother going to the store because you can buy your beef online.
- Potatoes – Yukon gold and Russet hold their shape well. The starch from the potatoes helps giving the soup the consistency you need. You can peel them, but for a more rustic stew, wash the potatoes thoroughly and leave the skin on.
- Carrots – Carrots are often a compulsory ingredient in stews. That’s because they are loaded with vitamins and adds to the heartiness of the stew. It’ll surprise you how much of it your kids are eating.
- Onion – I use a medium white or yellow onion, chopped. Some people caramelize the onions before adding them to the pot to add a bit of interesting sweetness to the mix.
- Garlic – Freshly cut cloves are best, but chopped garlic from the store will also work.
- Beef stock – Beef broth makes this soup rich and gives it a meaty flavor. If you don’t have stock, use bouillon cubes dissolved in water. That’s if you’re short on time. Otherwise, you can diligently wait for the beef bones to simmer for hours for the best flavor.
- Tomato sauce – The tomato sauce adds a depth of flavor to the stew. You can buy canned tomato sauce or a homemade mixture.
- Tomato juice – This adds flavor and extra moisture.
- Worcestershire sauce – This sauce has a very unique flavor and is used to give a little boost of savory, saltiness to many dishes such as stews and soups. The umami it adds to the stew will satisfy your family’s meal.
- Salt & pepper – To taste. Make sure to use freshly cracked black pepper for optimal flavor.
- Cornstarch – Mixed with water it makes a slurry that will help thickened the stew.
- Bay Leaf – This is optional, though it adds a unique depth of flavor to the stew.
Helpful Tips
- Brown the beef in small batches. This will ensure that the meat browns well and gives the stew a great flavor.
- While store-bought beef stock works well, using homemade stock allows you to control the flavor and sodium levels more precisely.
- Make sure to deglaze the pot before cooking so you don’t get a burn notice.
- After cooking make sure to strain off the fat that’s come to the surface, if there is any.
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Instant Pot Beef Stew
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 pounds (907 g) beef stew meat cut into chunks
- 1 pound (454 g) potatoes peeled and cut into thick pieces
- 6 carrots peeled and cut into thick pieces
- 1 medium onion chopped
- 1 clove garlic minced
- 3/4 cup (177 ml) beef stock
- 10 ounces (284 ml) can tomato sauce
- 1/2 cup (118 ml) tomato juice
- 1 tablespoon (15 ml) worcestershire sauce
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) water
Instructions
- Heat 1/2 tablespoon oil in the Instant Pot on sauté mode. Season the beef chunks with salt and pepper. Add beef in batches and brown well on all sides. Remove to a plate. Repeat with remaining beef.
- Add remaining oil and whisk the bottom of the pan to remove brown bits. Add onions, carrots, and potatoes. Cook for 2-3 minutes, making sure not to burn. Add the garlic. Turn off saute mode.
- Add beef stock, tomato sauce, tomato juice, worcestershire sauce, salt and pepper. Return beef to the pot. Mix well.
- Lock the lid and set the valve to sealing. Press the stew button, or set to pressure cook for 35 minutes. Allow the steam to release naturally.
- To thicken the stew, turn on the saute mode. Mix the cornstarch and water together in a small bowl. Add the slurry to the stew and stir until thickened.
- Adjust salt and pepper to taste. Serve.
Equipment Needed
Notes
- Brown the beef in small batches. This will ensure that the meat browns well and gives the stew a great flavor.
- While store-bought beef stock works well, using homemade stock allows you to control the flavor and sodium levels more precisely.
- Make sure to deglaze the pot before cooking so you don’t get a burn notice.
- After cooking make sure to strain off the fat that’s come to the surface, if there is any.
Nutrition
How to Store Leftovers
If you happen to have some leftover stew, and I hope you do!, you can easily store it in an air tight container in the refrigerator for up to 5 days. Make sure you’ve allowed the stew to cool completely before putting it in the refrigerator.
You can also freeze this stew. It makes a great fast meal, whether it comes from the fridge or freezer. To reheat it, the fastest method is in the microwave. You can also put it in a pot on the stove top to reheat, or put it back in the Instant Pot for 1 minute (fresh) or 4 minutes (frozen) on high pressure.
Be sure to check out our Instant Pot page for more great recipes!
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- Creamy & Delicious Gnocchi Carbonara
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Beef stew is such a comforting dish, especially when the weather starts to cool down. Love how tender the beef is.
Yummy classic recipe! I love how fast it is to whip up in the instant pot!
this sounds like goulash. we add parsnips and those red bulbs I forget the name. I like to add those mixed veggies you can buy frozen. I still use a slow cooker. throw it all in the pot, turn it to low early in the morning and forget about it unless you are using thick slices or tritip like I do, then you should poke at the meat to break it up maybe midday. I’m home so that is what I do but the meat can be cubed if you are not as lazy as I am. then you can forget about it until you serve it for dinner. the bay leaf is a must.
Nothing more cozy than a good beef stew this time of year! Love the simplicity of this recipe!
This was the perfect stew recipe! Yum!!
This looks so comforting and delicious.. perfect for this time of the year
This was amazing! Did not put the potatoes in the instant pot but made mashed potatoes and served it on top. It was delicious. My husband said best stew he has had.
That’s fantastic Ginger! Glad you liked it.