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Instant Pot Beef Stew

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This Instant Pot Beef Stew is a hearty, comforting meal packed with tender beef, rich broth, and flavorful vegetables. The combination of red wine, Worcestershire sauce, and aromatic herbs creates a deep, savory base, while a touch of fresh lemon juice adds brightness. Perfect for busy weeknights or chilly days, this easy-to-make beef stew is a family favorite that cooks quickly in the Instant Pot.

 

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

Instructions

  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 “Sauté” mode and add olive oil. Once the oil is hot, sear the beef in batches for 2-3 minutes per side 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. Add minced garlic and sauté for another 30 seconds until fragrant.

  4. Add Tomato Paste and Deglaze: Stir in tomato paste and cook for 1-2 minutes. Pour in red wine and beef broth, scraping up any remaining bits stuck to the pot. Stir in Worcestershire sauce.

  5. Return the Beef to the Pot: Add the seared beef chunks back into the pot along with any accumulated juices. 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, set it to “Manual” or “Pressure Cook” on high for 35 minutes. After cooking, allow for a natural pressure release for 10-15 minutes, then do a quick release to release any remaining pressure.

  8. Thicken the Stew (Optional): If desired, combine cornstarch with water to create a slurry. Set the Instant Pot to “Sauté” again and stir in the mixture. Let it cook for 2-3 minutes until thickened.

  9. Finish and Serve: Stir in fresh lemon juice, adjusting seasoning to taste. Serve the stew hot with fresh herbs or extra lemon wedges.

Notes

Add More Vegetables: Feel free to add other root vegetables like parsnips, rutabaga, or turnips. Just chop them into chunks and add them along with the carrots and potatoes.

Use Different Cuts of Beef: Round roast or stew meat can also be used. If using stew meat, the cooking time may be slightly shorter.

Add Peas: Add frozen peas in the last few minutes of cooking for a pop of color and sweetness.

Find it online: https://justsosavory.com/instant-pot-beef-stew/