I love beef stew but used to rarely make it because it took hours to get truly flavorful and tender. But the Instant Pot has changed that forever. Ready for mouthwatering comfort food you just can’t stop eating? Then look no further. Your warm, tasty dinner is just around the corner.
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And best of all? This one-pot meal is packed with protein and vegetables your whole family will love. Tender beef is simmered in a hearty broth and no processed packets of mystery ingredients–just healthy goodness.
This recipe can easily be doubled and leftovers are easy to heat and flavorful. To speed up the preparation, cut the beef and vegetables the night before and heat the beef broth on the stove or in the microwave while the beef is browning–that will help bring the pot to pressure more quickly.
Want to add even more nutritional punch? Substitute sweet potatoes for half the regular potatoes and finish with a healthy dusting of chopped Italian parsley at the end.
Ingredients:
- 1 1/2 lbs beef stew meat, trimmed and cut into 1-2 inch chunks
- 1 tsp each salt, pepper and Italian seasoning
- 1 tbsp olive oil
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped
- 3 carrots, peeled and cut into slices
- 2 ribs celery, chopped
- 2 1/2 cups beef broth or stock
- 2 tbsp Worcestershire sauce
- 1 10 oz can tomato sauce
- 1 lb potatoes chopped into 1-inch chunks
- 2 tbsp cornstarch
Ingredients:
- 1 1/2 lbs beef stew meat, trimmed and cut into 1-2 inch chunks
- 1 tsp each salt, pepper and Italian seasoning
- 1 tbsp olive oil
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped
- 3 carrots, peeled and cut into slices
- 2 ribs celery, chopped
- 2 1/2 cups beef broth or stock
- 2 tbsp Worcestershire sauce
- 1 10 oz can tomato sauce
- 1 lb potatoes chopped into 1-inch chunks
- 2 tbsp cornstarch
Instructions:
- Season stew meat with salt, pepper, and Italian seasoning
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil starts to sizzle, brown the meat on all sides. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a bowl, but leave as much liquid as possible in the pot.
- Add garlic, onions, carrots, and celery to the pot. Continue to saute for 3-4 minutes (if it gets too dry, add one additional tbsp of olive oil)
- Add beef broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add beef back to the pot along with Worcestershire sauce, tomato sauce, and potatoes.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the stew until thickened.
