Instant Pot Beef Stew

Gentle whispers of stewed to perfection beef and vegetables echo through the home like the memories of seasons past as you place your cold hands around a warm bowl of this American classic. Tender chunks of fresh braised beef, suspended in gravy like soup, patiently await your taste as you carefully chew through hot chunks of filling potatoes being careful not to burn your tongue. I love to enjoy a meal like this with subtle seasonal music playing softly in the background as my family quitely slurps through the contents of their bowls. Family traditions are easily established on the foundation of good food accompanied with a relaxing atmosphere. Fresh ingredients are key to the success of this dish as the bay leaves provide a soft note of enhancement to the profile of this well structured bowl of stew.

This is another fine example of how the pressure cooking feature of the Instant Pot locks in flavors that would take hours to release over a stove top. Watch the video then follow the instructions below to have this robust stew ready to serve with your favorite cornbread, fresh bread or cracker.  Like and share this or any of the recipes you find interesting from my growing catalogue of daily suggestions. Leave a comment and let us know what you may do differently with your Beef Stew. Remember to hit the subscribe button to stay up to date on my latest meal suggestions that meet the eatfoodlicious criteria for taste and affordability. Stay warm out there and thanks for being a part of our shared food adventures.

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In a large bowl: place beef, salt, pepper and mix.

Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.

Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds.

Then add carrots, potatoes, seared beef & Italian seasoning.

Add beef broth, Worcestershire sauce and mix. Place bay leaves on top.

Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves.

In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve & enjoy!

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Instant Pot Beef Stew

Robust beef stew ready to serve with your favorite cornbread, fresh bread or cracker.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 lbs beef chuck roast cut into 1 ½" x 1 ½" cubes
  • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
  • 1 lb carrots peeled & cut into 1" long
  • 3 cups unsalted or low sodium beef broth/stock
  • 4 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large onion chopped
  • 5 garlic cloves minced
  • 4 dried bay leaves

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 4 tbsp cold water

Instructions
 

  • In a large bowl: place beef, salt, pepper and mix.
  • Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.
  • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Then add carrots, potatoes, seared beef, Italian seasoning, beef broth, Worcestershire sauce and mix. Place bay leaves on top.
  • Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves.
  • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved.
  • Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve & enjoy!

    Video

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