Go Back
–+ servings
Instant Pot Beef Stew Bold, Rich Comfort Food That Rivals Any Restaurant

Instant Pot Beef Stew

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 385 kcal

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Small whisk

Ingredients
  

  • 3 lbs chuck roast cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup red wine Cabernet Sauvignon or Merlot
  • 4 cups beef broth low sodium
  • 2 tablespoons Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes cut into 1-inch pieces
  • 4 large carrots cut into 1-inch pieces
  • 3 celery stalks celery chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Season beef pieces generously with salt and pepper on all sides. Press the Sauté button on your Instant Pot and heat olive oil until shimmering.
  • Working in batches to avoid overcrowding, sear beef pieces for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  • Add diced onion to the pot and cook for 3-4 minutes until softened. Add garlic and tomato paste, cooking for another minute until fragrant.
  • Pour in red wine to deglaze, scraping up any browned bits from the bottom. Let wine simmer for 2-3 minutes to cook off some alcohol.
  • Return seared beef to the pot along with beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Add potatoes, carrots, and celery.
  • Secure the Instant Pot lid and set valve to sealing. Cook on High Pressure (Manual/Pressure Cook) for 35 minutes.
  • When cooking is complete, allow for 10 minutes natural pressure release, then manually release remaining pressure.
  • Remove lid and discard thyme sprigs and bay leaves. In a small bowl, whisk flour with cold water to create a slurry.
  • Press Sauté button again and stir in flour slurry. Simmer for 3-5 minutes until stew thickens to desired consistency.
  • Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Notes

For best results, use a wine you'd enjoy drinking. The stew can be made up to 3 days ahead and reheated gently. Leftovers keep in the refrigerator for 4 days or freeze for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 15gSodium: 720mgFiber: 4gSugar: 6g
No ratings yet