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Recipe from Simpler Savory

The recipe

Instant Pot Beef Stew

Prep
20 min
Cook
55 min
Total
75 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
420

2× the original author values. Recipe yield: 6 servings.

calories
840

3× the original author values. Recipe yield: 6 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2.5 pounds beef chuck roast — trimmed and cut into 1.5-inch cubes
  • 1.5 teaspoons kosher salt — divided, plus more to taste
  • 1 teaspoon black pepper — freshly ground, divided
  • 2 tablespoons olive oil — or neutral oil, for searing
  • 1 yellow onion — chopped
  • 3 carrots — peeled and cut into 1-inch pieces
  • 2 celery stalks — sliced 1/2-inch thick
  • 4 cloves garlic — minced
  • 2 tablespoons tomato paste — browned for depth
  • 1/2 cup dry red wine — or sub beef broth
  • 3 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce — optional, for umami
  • 1 teaspoon dried thyme — or 3 sprigs fresh
  • 2 bay leaves
  • 1.5 pounds Yukon Gold potatoes — cut into 1-inch chunks; or use turnips/rutabaga for low carb
  • 8 ounces cremini mushrooms — halved or quartered
  • 1 cup frozen peas — no need to thaw
  • 2 tablespoons fresh parsley — chopped, for garnish
  • 1 tablespoon unsalted butter — optional, for silky finish
  • 1.5 tablespoons cornstarch — or arrowroot
  • 1.5 tablespoons cold water — to make slurry

Instructions

  1. Pat beef chuck dry and season with about 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Set Instant Pot to Sauté (High). Add oil, then brown beef in batches until well seared on at least two sides; transfer to a plate.
  3. Add onion, carrots, and celery with a pinch of salt; cook until onions start to turn translucent. Stir in garlic for 30 seconds.
  4. Stir in tomato paste and cook about 2 minutes until it darkens and smells toasty.
  5. Pour in red wine and scrape up browned bits from the bottom until the pot is smooth.
  6. Add beef broth, Worcestershire, soy sauce (optional), thyme, bay leaves, and return browned beef with any juices; season with remaining salt and pepper.
  7. Stir in potatoes (or turnips/rutabaga) and mushrooms.
  8. Lock lid, set to High Pressure for 35 minutes; natural release 10 minutes, then quick release remaining pressure.
  9. Open lid, taste broth, and adjust salt and pepper as needed.
  10. Mix cornstarch with cold water; set to Sauté and stir slurry into the stew until glossy and slightly thickened, about 1 minute. Alternatively, simmer to reduce without starch.
  11. Stir in frozen peas and cook 2 minutes until warmed through. Finish with parsley and butter, if using.
  12. Ladle into bowls and serve hot. Great with crusty bread, cauliflower mash, or a green salad.

Notes

Cool to just warm, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if thick. Microwave in 1–2 minute bursts, stirring between rounds. Skim excess fat if needed before storing or reheating.

Source: https://simplersavory.com/instant-pot-beef-stew/