What do you crave the most when it’s cold outside? For me, it’s a hearty instant pot beef stew. This comforting meal warms both the heart and body, and it’s perfect for those chilly evenings when you need something satisfying and delicious.
This recipe takes me back to childhood memories of misty mountain drives with my parents, surrounded by clouds that looked like marshmallows. I’d try to “bag up the clouds” as a kid, believing I could bring them home. While the clouds were fleeting, the warmth of those moments stayed with me, inspiring dishes like this stew that brings comfort with every bite.
I love packing my instant pot beef stew with colorful vegetables to enhance the flavor naturally. Instead of adding sugar, I let the natural sweetness of carrots and onions shine. Cooking in an Instant Pot tenderizes the beef to perfection, creating a rich and hearty meal that melts in your mouth with every spoonful.
As the savory aroma of this stew fills the kitchen, it’s hard not to sneak a taste before serving. Watching my family enjoy two full bowls each, their faces lighting up with joy, is a reward like no other. This Instant Pot beef stew is more than a meal—it’s a bowl of happiness shared with loved ones.
I hope everyone will enjoy the yummy beef stew and warm up your tummies with big smiles on your face! 😊
Ingredients
- 2 pounds beef stew meat (cubed): Choose beef chuck roast for tender and juicy bites that melt in your mouth.
- 1 large onion (chopped): Adds a natural sweetness and depth of flavor to the stew base.
- 1 cup baby carrots (halved): Bring a touch of color and natural sweetness to balance the savory flavors.
- 1 cup celery (chopped): Provides a subtle crunch and aromatic freshness to the dish.
- 1.5 pounds baby potatoes (halved or quartered): Creamy, hearty, and perfect for soaking up the flavorful broth.
- 1 cup edamame (or substitute with peas or lima beans): Adds vibrant green color and a boost of plant-based protein.
- 1 can tomato sauce: Creates a tangy and rich base that enhances the overall flavor profile.
- 6 cups beef broth: Opt for low-sodium to control seasoning and enhance the savory taste.
- 1/2 cup red wine (optional): Adds depth and complexity to the broth; substitute with beef broth if desired.
- 3 tablespoons Worcestershire Sauce: Infuses the stew with a rich umami flavor that ties the ingredients together.
- 1 sprig fresh rosemary (or 1 teaspoon dried rosemary): Adds a fragrant and earthy aroma to the stew.
- 1 tablespoon garlic salt: A convenient seasoning to enhance the flavors; adjust to taste.
- 1 tablespoon black pepper: Provides a mild kick and balances the other seasonings.
- 4 tablespoons all-purpose flour: Helps achieve the perfect thick and hearty consistency for the broth.
How to Make Beef Stew in Instant Pot
1. Prep the Beef: In a large bowl, season the beef cubes with garlic salt and black pepper. Toss to coat evenly to ensure the seasoning is distributed.
2. Prep the Beef: In a large bowl, season the beef cubes with garlic salt and black pepper. Toss to coat evenly to ensure the seasoning is distributed.
3. Sauté Onions: Set the Instant Pot to the “Sauté” function. Add a drizzle of olive oil and sauté the chopped onions until they become translucent and fragrant, about 3-4 minutes.
4. Sear the Beef: Add the seasoned beef to the Instant Pot in batches to avoid overcrowding. Sear until browned on all sides, which helps lock in the flavors. Remove each batch and set aside if necessary.
5. Deglaze the Pot: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits stuck to the bottom. This step adds incredible depth to the flavor of your easy instant pot beef stew.
6. Add Broth and Sauce: Return the beef to the pot and stir in the beef broth, tomato sauce, Worcestershire sauce, and rosemary. Mix well to combine the ingredients evenly.
7. Pressure Cook: Close the Instant Pot lid, ensuring the valve is set to sealing. Select the “Pressure Cook” or “Manual” setting on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release.
8. Add Vegetables: Carefully open the lid and add the carrots, celery, potatoes, and edamame. Stir gently to distribute the vegetables throughout your instant pot beef stew.
9. Simmer: Set the Instant Pot to “Sauté” mode again and let the stew simmer for about 10 minutes, or until the vegetables are fork-tender. Stir occasionally to prevent sticking.
10. Thicken the Stew: In a small bowl, whisk the flour with a few tablespoons of hot broth from the pot until smooth. Slowly stir this mixture into the stew, cooking for an additional 5 minutes until the broth thickens to your desired consistency.
11. Serve and Enjoy: Ladle the instant pot beef stew into bowls, garnish with a sprig of fresh rosemary if desired, and serve hot. Pair with crusty bread or a side salad for a complete meal.
Nutritional Benefits
This beef stew is not only delicious but also packed with wholesome nutrients to nourish your body. The beef is a rich source of high-quality protein, supporting muscle growth and repair, while the carrots, celery, and potatoes deliver essential vitamins like Vitamin A, Vitamin C, and potassium to strengthen your immune system. The colorful vegetables are also loaded with antioxidants that help combat free radicals, promoting overall wellness. By relying on the natural sweetness of the vegetables and controlling sodium levels, this stew remains heart-friendly, making it a healthy and satisfying choice for any meal.
Pro Tips
- Use Fresh Herbs: Fresh rosemary enhances the flavor significantly but can be swapped for dried if needed.
- Adjust the Liquid: If you prefer a thicker stew, reduce the beef broth slightly.
- Batch Cooking: Double the recipe and freeze portions for easy future meals.
- Wine Substitute: If you skip the red wine, replace it with an additional 1/2 cup of beef broth.
FAQ
1. Can I use frozen beef?
Yes, but ensure it is fully thawed and patted dry before cooking for better searing.
2. What other vegetables can I add?
Parsnips, turnips, or green beans make excellent additions.
3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze the remainder of your instant pot beef stew for up to 3 months.
4. Can I make this without an Instant Pot?
Absolutely! Use a slow cooker or stovetop and adjust the cooking time accordingly.
If You Like This Recipe, Try These:
If this hearty instant pot beef stew warmed your heart and soul, you’re in for a treat with my other comforting soup recipes. Dive into the rich, savory world of Salmon Tofu Miso Soup, a Japanese-inspired dish bursting with umami flavor and packed with tender salmon and silky tofu. It’s perfect for a nourishing, light dinner. For those who love creamy indulgence, my Best Classic New England Clam Chowder Recipe with a Twist is a must-try. It’s loaded with succulent clams, hearty potatoes, and a velvety broth that feels like a warm hug in a bowl. Both of these recipes pair beautifully with crusty bread or a simple salad, making them versatile options for any occasion.
So, why not explore these next? They’re guaranteed to bring comfort and smiles to your table, just like this instant pot beef stew!
Hearty Instant Pot Beef Stew Recipe
Description
This hearty beef stew is packed with tender beef, fresh vegetables, and rich flavors, all made in the Instant Pot for a quick and comforting meal. Nutrient-rich and satisfying, it's perfect for cozy dinners!
Ingredients
Instructions
Preparation:
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Gather and Prepare Ingredients:
Lay out all the ingredients, chop the vegetables, and measure out spices to streamline the cooking process.
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Season the Beef:
Toss the beef cubes with garlic salt and black pepper in a large bowl until evenly coated.
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Sauté Onions:
Use the “Sauté” mode on the Instant Pot to cook onions until they become soft and fragrant.
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Sear the Beef:
Add the seasoned beef in batches, browning it on all sides to enhance the stew’s flavor.
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Deglaze the Pot:
Pour in red wine (optional) and scrape up the browned bits for extra richness.
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Combine Liquids and Herbs:
Add the beef broth, tomato sauce, Worcestershire sauce, and rosemary to the pot, stirring well.
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Pressure Cook:
Seal the lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes before quick releasing the rest.
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Add Vegetables:
Stir in the carrots, celery, potatoes, and edamame, ensuring they are evenly distributed.
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Simmer to Tenderness:
Use the “Sauté” mode again to simmer for about 10 minutes until the vegetables are tender.
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Thicken the Stew:
Whisk flour with some hot broth and gradually stir it in, cooking until the stew thickens.
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Serve and Garnish:
Ladle into bowls, garnish with fresh rosemary, and enjoy hot with your favorite sides.
Equipment
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Servings 6
- Amount Per Serving
- Calories 425.73kcal
- % Daily Value *
- Total Fat 8.97g14%
- Saturated Fat 3.22g17%
- Trans Fat 0.37g
- Cholesterol 95.25mg32%
- Sodium 1108.4mg47%
- Potassium 2078.32mg60%
- Total Carbohydrate 41.15g14%
- Dietary Fiber 6.44g26%
- Sugars 8.7g
- Protein 44.31g89%
- Vitamin A 163.52 IU
- Vitamin C 33.8 mg
- Calcium 114.32 mg
- Iron 7.18 mg
- Vitamin D 0.15 IU
- Vitamin E 1.64 IU
- Vitamin K 22.07 mcg
- Thiamin 0.41 mg
- Riboflavin 0.68 mg
- Niacin 12.26 mg
- Vitamin B6 1.54 mg
- Folate 113.28 mcg
- Vitamin B12 3.43 mcg
- Phosphorus 560.65 mg
- Magnesium 113.03 mg
- Zinc 9.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you prefer a spicier stew, add a pinch of cayenne pepper.
- Pair with crusty bread or a side salad for a complete meal.
