Hearty Beef Stew in the Instant Pot
Welcome to Doctor Delicious Dishes! Today, I'm sharing one of my all-time comfort food favorites: Hearty Beef Stew, made conveniently in the Instant Pot. This recipe is packed with tender chunks of beef, hearty vegetables, and rich flavors—perfect for a cozy meal.
Not only is this stew delicious, but it's also loaded with nutrients. Beef provides high-quality protein, iron, and B vitamins, which support muscle health and energy production. The colorful vegetables—carrots, celery, and baby potatoes—are rich in fiber, vitamins, and antioxidants that promote overall wellness. Plus, the edamame adds a plant-based protein boost, making this stew a wholesome, nutrient-dense option for any meal.
- 2 Pounds beef stew meat (Cubed, we use beef chuck roast)
- 1 Large Onion (Chopped)
- 1 Cup Baby Carrots (Chopped in half for bitesize pieces)
- 1 Cup Celery (Chopped into bitesize pieces)
- 1.5 Pound Baby Potatoes (Cut into halves or quarters)
- 1 Cup Edamame (Substitute with peas or lima beans)
- 1 Can Tomato Sauce
- 6 Cups Beef Broth
- 1/2 Cup Red Wine (Optional)
- 3 Tablespoons Worcestershire Sauce
- 1 Sprig Fresh Rosemary (Substitute with dried rosemary)
- 1 Tablespoon Garlic Salt (Add more salt to taste)
- 1 Tablespoon Black Pepper (Add more pepper to taste)
- 4 Tablespoons All Purpose Flour
- Prepare the Ingredients:
Gather all your ingredients as shown in the first image. Be sure to wash and chop the vegetables—halve the baby potatoes, chop the celery, and set aside your beef cubes. - Season the Beef:
In a large bowl, mix together the flour, garlic salt, and pepper. Then season the beef cubes with the mixture by tossing well to coat evenly.
- Sauté the Onions:
Using the sauté function on your Instant Pot, add a drizzle of olive oil and cook the diced onions until slightly translucent. - Brown the Beef:
Add the seasoned beef to the Instant Pot with the onions. Brown the beef on all sides to seal in the flavors. - Deglaze and Add Liquids:
After browning the beef and onions, deglaze the pot with 1/2 cup of red wine (optional) to release the flavorful bits stuck to the bottom. Then, pour in 6 cups of beef broth and stir to combine everything. This will create the rich base for the stew. - Add Tomato Sauce and Worcestershire Sauce:
Once the broth and wine are combined, add 1 can of tomato sauce and 2 teaspoons of Worcestershire sauce. Stir well, allowing these ingredients to mix and create a flavorful stew base. - Pressure Cook the Beef and Vegetables:
After adding the broth, red wine (optional), tomato sauce, and Worcestershire sauce, stir everything together. Add the baby potatoes, carrots, celery, and edamame to the pot. Close the Instant Pot lid, set it to pressure cook on high for 25 minutes. This time allows both the beef and vegetables to cook perfectly—tender and full of flavor. - Add the Edamame:
Once the 25 minutes are up, manually release the pressure, open the lid, and add the edamame. Close the lid again and pressure cook on high for an additional 5 minutes to cook the edamame without overcooking the other vegetables. Once the vegetables are tender, release the pressure and give everything a good stir. - Garnish and Serve:
Once the stew is fully cooked and the vegetables are tender, carefully release any remaining pressure and open the Instant Pot. Give the stew a final stir to ensure all the flavors are well combined. Ladle the hearty beef stew into bowls, garnish with a sprig of fresh rosemary for an aromatic touch, and serve hot. Enjoy the tender beef, perfectly cooked vegetables, and rich broth! - Brown the Beef Properly:
Don't rush the browning process. Browning the beef cubes adds depth and flavor to the stew, so take your time to sear them on all sides.
- Cut Vegetables Uniformly:Ensure that your potatoes, carrots, and celery are cut into similarly sized pieces. This will help them cook evenly, so you don’t end up with mushy vegetables or undercooked pieces.
- Deglaze the Pot:After browning the beef, always deglaze the pot with red wine or broth to scrape up all the flavorful bits stuck to the bottom. These bits add richness to the stew’s broth.
- Add the Edamame Last:To retain a nice bite and vibrant green color, add the edamame after the initial 25 minutes of cooking. Cook for an additional 5 minutes to keep them from getting too soft.
- Let It Rest:After pressure cooking, let the stew sit for 10 minutes before serving. This allows the flavors to meld and the broth to thicken naturally.
- Taste and Adjust Seasoning:Once the stew is done, taste the broth and adjust the seasoning if necessary. You may want to add a bit more salt, pepper, or Worcestershire sauce to bring out the flavors. These tips will help you achieve a flavorful, perfectly cooked beef stew. Let me know if you'd like to add anything else!
Servings 6
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 110kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 60mg20%
- Sodium 500mg21%
- Potassium 600mg18%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 18g36%
- Vitamin A 1500 IU
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 2.5 mg
- Vitamin K 10 mcg
- Vitamin B6 0.4 mg
- Folate 30 mcg
- Vitamin B12 2 mcg
- Magnesium 30 mmol
- Zinc 3 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.