Save It A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this beef stew on a chilly autumn weekend. The Instant Pot transformed tough beef into fork-tender morsels so much faster than traditional methods. My family now requests this comforting dinner regularly, especially when busy schedules leave little time for slow-cooked meals.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional garnish)
Instructions
- Brown beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Combine main ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze:
- Stir well, scraping the bottom to lift any browned bits.
- Pressure cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Pressure release:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken stew (optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Final touches:
- Remove bay leaves. Adjust seasoning to taste and serve hot, garnished with chopped parsley if desired.
Save It When I make this beef stew, my kids love helping chop the vegetables. They always ask for extra potatoes, and we enjoy it together with slices of warm bread around the table. It's a comforting dinner that warms us on busy evenings.
Required Tools
6-quart (or larger) Instant Pot, cutting board, chef's knife, wooden spoon, ladle, small bowl for slurry (if thickening)
Allergen Information
This stew contains no common allergens and is dairy-free. Always check store-bought broth and tomato paste labels for gluten or allergen traces.
Nutritional Information (per serving)
Calories: 385, Total Fat: 15 g, Carbohydrates: 28 g, Protein: 34 g
Save It This hearty Instant Pot beef stew will become your favorite family dinner. Simple prep plus nutritious ingredients make it a winner every time.
Common Questions About Recipes
- → Can I substitute different vegetables?
Yes, root vegetables like turnips or rutabaga can replace parsnips to suit your taste preferences.
- → How do I thicken the stew if needed?
Mix cornstarch with cold water to form a slurry, then simmer the stew briefly to achieve desired thickness.
- → What cut of beef works best?
Beef chuck or stewing beef cut into cubes is ideal for tender, flavorful results.
- → Is it necessary to brown the meat first?
Browning the beef enhances depth of flavor but can be skipped for a quicker preparation.
- → Can I use store-bought broth?
Yes, low-sodium beef broth is preferred; just confirm allergen information on labels as needed.
- → What garnishes complement the stew?
Fresh chopped parsley adds a bright, herbal note that pairs nicely with the rich flavors.