Description
This hearty Instant Pot Beef Stew is a comforting one-pot meal featuring tender chunks of chuck roast simmered with potatoes, carrots, celery, and aromatic seasonings. Prepared quickly using the Instant Pot’s pressure cooking, it delivers rich, deep flavors and a thick, savory sauce perfect for a cozy dinner.
Ingredients
Scale
Meat and Fats
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquids and Seasonings
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickening Agent
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Add the butter to the Instant Pot and allow it to fully melt, creating a base for browning the beef.
- Browns the Meat: Season the chuck roast cubes with salt and pepper. Brown them in batches in the melted butter until deeply caramelized, then remove each batch to a bowl to prevent overcrowding.
- Add the Meat Back: Turn off the sauté mode and return all browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir gently and place the bay leaf on top.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook on high pressure for 35 minutes to tenderize the meat and blend flavors.
- Quick Release: When cooking is complete, carefully cover the pressure release vent with a dish towel to avoid hot spatter and perform a quick pressure release.
- Prepare Cornstarch Mixture: Whisk together the cornstarch and water in a small bowl until smooth and set aside while the pressure releases.
- Thicken the Sauce: Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Let it sit for a few minutes to thicken the sauce to your preferred consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the stew hot and enjoy.
Notes
- For best results, brown the meat in batches to avoid steaming and to develop more flavor.
- Use peeled potatoes and carrots for a smoother, more cohesive stew texture.
- The cornstarch slurry is essential to thicken the stew; adjust quantity if you prefer a thicker or thinner consistency.
- You can substitute chuck roast with other stew beef cuts if desired.
- If you prefer a thicker stew, allow it to simmer with the lid off for a few minutes after adding the cornstarch slurry.
- Leftovers reheat well and often taste better the next day once flavors have melded further.
