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Beef stew has long been cherished as a comforting meal that warms the soul, especially during chilly weather. This classic dish, rich with hearty flavors and tender chunks of beef, has transcended generations, becoming a staple in many households. The allure of beef stew lies in its ability to bring together a variety of ingredients, simmering them to perfection to create a dish that is both filling and satisfying.

Instant Pot Beef Stew

Warm up this season with a Hearty Instant Pot Beef Stew that brings comfort to any table. This quick and easy recipe combines tender beef chuck, wholesome vegetables, and rich flavors, all cooked to perfection in a fraction of the time. Discover how to achieve a delicious, nourishing meal that’s perfect for busy nights. Enjoy each cozy bite and elevate your family dinners with this classic dish. #BeefStew #InstantPotRecipes #ComfortFood #EasyMealPrep #HeartyDinners
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Ingredients
  

2 lbs beef chuck roast, cut into 1.5-inch cubes

3 tablespoons vegetable oil

1 large onion, chopped

4 cloves garlic, minced

4 medium carrots, sliced into rounds

3 medium potatoes, diced

2 cups beef broth

1 cup red wine (optional, can substitute with additional broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Beef: Set your Instant Pot to the sauté function. Add vegetable oil and wait until it's hot. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides for about 5-7 minutes. Remove and set aside.

    Cook Aromatics: In the same pot, add the chopped onion and cooking for about 3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.

      Deglaze the Pot: Pour in red wine (or additional broth) to deglaze the pot, scraping any browned bits from the bottom. Allow it to simmer for about 2-3 minutes.

        Combine Ingredients: Add the browned beef back into the pot. Stir in carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Mix well.

          Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 35 minutes. Allow for a natural release for 10-15 minutes, then switch to quick release for any remaining pressure.

            Final Touches: Once all the pressure is released, open the pot and give the stew a good stir. Adjust seasoning with more salt and pepper if necessary. Remove and discard the bay leaves.

              Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice.

                Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 6