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Beef Stew
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5 from 10 votes

Instant Pot Beef Stew

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.
Prep Time10 minutes
Cook Time35 minutes
Pressurize Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Beef, Carrot, Potatoes
Servings: 6 Servings
Calories: 297kcal
Author: Laura Lynch

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat cut into chunks
  • 1 pound 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 beef stock
  • 10 ounces can tomato sauce
  • 1/2 cup tomato juice
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
US Customary - Metric

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.

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

Calories: 297kcal | Carbohydrates: 15g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 659mg | Potassium: 1018mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10486IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg