Instant Pot Beef Stew

Why You’ll Love This Recipe

This Instant Pot Beef Stew is everything you want in a classic comfort food: tender beef, hearty vegetables, and a savory broth that’s full of flavor. The Instant Pot helps to cook the beef in a fraction of the time compared to traditional methods, making this dish ideal for busy nights. The combination of red wine, Worcestershire sauce, and aromatic herbs brings depth and richness, while the lemon juice adds a subtle zing that brightens up the stew. Whether you’re cooking for a family dinner or making a big batch to enjoy over the week, this stew will become a go-to recipe!

Ingredients

• 3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)
• ¼ cup all-purpose flour
• 1 Tablespoon kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 Tablespoon olive oil
• 1 medium onion (thinly sliced)
• 6 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 2 ½ cups beef broth
• ½ cup dry red wine
• 2 Tablespoons Worcestershire sauce
• 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
• 2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)
• 2 Tablespoons fresh lemon juice (plus more to taste)

To thicken (optional)

• 1 Tablespoon cornstarch mixed with 1 Tablespoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Beef: In a large bowl, toss the beef chunks with flour, salt, rosemary, garlic powder, thyme, black pepper, and onion powder until the beef is evenly coated.
2. Sear the Beef: Turn your Instant Pot to the “Sauté” function and add olive oil. Once the oil is hot, add the beef in batches, searing each side for 2-3 minutes until browned. Remove the beef and set it aside.
3. Sauté the Aromatics: Add the sliced onion to the Instant Pot and sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1-2 minutes. Then, pour in the dry red wine and beef broth, scraping up any remaining bits stuck to the pot. Stir in the Worcestershire sauce.
5. Return the Beef to the Pot: Add the seared beef chunks back into the pot, along with any juices that have accumulated. Stir to combine.
6. Add Vegetables: Add the baby carrots and chopped Yukon Gold potatoes to the Instant Pot, spreading them out evenly over the beef.
7. Pressure Cook: Close the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high for 35 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully do a quick release to release any remaining pressure.
8. Thicken the Stew (Optional): If you prefer a thicker stew, combine 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Set the Instant Pot to “Sauté” again and stir in the cornstarch mixture. Let it cook for 2-3 minutes until the stew thickens.
9. Finish and Serve: Stir in the fresh lemon juice, and taste for seasoning. Add more salt, pepper, or lemon juice to taste. Serve the beef stew hot, garnished with fresh herbs or additional lemon wedges if desired.

Servings and Timing

• Servings: 6-8
• Prep time: 15 minutes
• Cook time: 35 minutes (plus pressure release time)

Variations

• Add More Vegetables: You can add other root vegetables such as parsnips, rutabaga, or turnips to the stew. Simply chop them into chunks and add them along with the carrots and potatoes.
• Use Different Cuts of Beef: While chuck roast is ideal for stews due to its tenderness, you can also use round roast or stew meat. If using stew meat, the cooking time may be slightly shorter.
• Add Peas: For a pop of color and sweetness, add frozen peas in the last few minutes of cooking.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop and deepen over time, making it even better the next day!
• Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in individual servings.

FAQs

Can I make this beef stew without wine?

Yes! If you prefer not to use wine, you can replace the ½ cup of red wine with additional beef broth or a splash of balsamic vinegar for acidity and depth.

Can I use a different type of beef for this stew?

Yes, chuck roast is the best cut for a tender stew, but you can use round roast or stew meat as well. Just be aware that the texture may vary slightly.

Can I cook this stew on the stovetop instead of the Instant Pot?

Yes, you can make this beef stew on the stovetop. After browning the beef and sautéing the vegetables, bring everything to a boil in a large pot, then reduce to a simmer and cook for 2-3 hours, or until the beef is tender.

How can I make this stew spicier?

To add a little heat, you can include a pinch of red pepper flakes, or even diced jalapeños or chipotle peppers in adobo sauce for a smoky, spicy kick.

Can I freeze this stew?

Yes, this beef stew freezes well. Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove or in the microwave.

How can I make the stew thicker without cornstarch?

If you don’t want to use cornstarch, you can mash some of the potatoes directly in the Instant Pot to naturally thicken the stew. Alternatively, you can remove some of the vegetables, blend them, and return them to the stew.

Can I use russet potatoes instead of Yukon Gold?

Yes, russet potatoes can be used instead of Yukon Gold. However, Yukon Golds have a creamier texture, so russet potatoes might break down more during cooking and create a slightly different texture.

Conclusion

This Instant Pot Beef Stew is the ultimate comfort food, combining tender beef, flavorful broth, and hearty vegetables. Thanks to the Instant Pot, you can enjoy a rich, savory stew in a fraction of the time it takes with traditional methods. The addition of red wine, Worcestershire sauce, and fresh lemon juice gives the stew a deep, balanced flavor, while the potatoes and carrots round out the dish for a complete meal. Whether you’re cooking for a family dinner or making a batch for leftovers, this stew is a true crowd-pleaser!

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