This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Instant Pot® Best Beef Stew

butter

beef chuck,

Yukon Gold potatoes, cubed

mushrooms,

onion,

carrots,

garlic,

beef broth

Worcestershire sauce

tomato paste

salt

black pepper

rosemary

Turn on a multi-functional pressure cooker (such as Instant Pot&reg;) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.


Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.


Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.


There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings.  I mixed about 6 teaspoons of cornstarch with some of the broth in a small bowl when it was done, added it to the pot, and turned it on sauté to thicken it, and it was perfect!

It turned out great! I added carrots and parsnips both cut into 1 inch pieces.  I also used fresh rosemary. It was better than I expected. I took a 1/2 cup of flour, 1 tsp salt and 1/2 tsp black pepper and put it into a gallon sized zip lock bag. I then added the cut up stew meat and shook it until the meat was covered. As I removed the meat from the bag I made sure to shake off the extra flour.  I then browned the meat on the sauté feature of the Instant Pot. This made the sauce thick and rich. It was much better this way than the original way which had a very thin broth.

10.27.18  Used stew beef instead of beef chuck and added more carrots (just because we love them).   The  Worcestershire, tomato paste, rosemary added to the beef broth created great flavor, so once the pressure went down, I removed the meat and veggies from the inner pot, turned to Saute and made some gravy, put the meat and veggies back in the pot, and reheated.  Good recipe, would make a again.

I pressured cooked for 25 minutes, then released the pressure and placed my carrots and potatoes in and cooked for 5 more minutes. I like my vegetables al dente. Turned out well, then I released and added my frozen peas and let them cook in the hot sauce. My husband loved it.

This was the first recipe I made with my new InstantPot.  It turned out very well.  I used russet potatoes since I did not have yukons.  I substituted thyme for rosemary since I prefer it.  In the future I may use a little red wine and decrease the beef broth to enhance the flavor.  I also followed the recommendation of others and mixed 1/4 cup flour and salt and pepper in a plastic bag and shook the stew meat in it and then sauteed the meat.  The flour helped thicken the sauce.  The stew tasted even better the next day.  This is a keeper!

I followed the directions pretty much exactly and got a result that was pretty much what was shown.  I used one of those trays of "stew meat" from the meat department, and it turned out so tender.  I couldn't believe it.  I peeled two potatoes and didn't peel the other two as an experiment.  The un-peeled ones turned out just fine.  I wouldn't bother peeling them next time.  I cooked for 35 mins, naturally depressurize for 10, then vented.  All veggies were perfect.  The liquid is more akin to soup than stew, so I made roux and stirred in the liquid which thickened it closer to a gravy, which is a step I would recommend to anyone making this recipe.

I cooked on Stew/Meat but only for 25 min. I was worried 35 was too long. Glad I did.  My vegetables were very soft, any longer they would have been too mushy. The meat was tender and some pieces still had a little pink to them which I like. I followed another reviewers idea and made gravy afterwards on sauté function. Lots of flavor, great recipe.

Excellent stew - great recipe Fioa!  I'm a little full writing this now:).

I followed some of the other recommendations (cutting veggies up into bigger chunks, and used stew meat, etc.). Great advice, everyone!  And, as someone else mentioned, I tend to add somewhere between 1.5-2x the spices including garlic, tomato paste, Worcestershire sauce.  Measuring is optional, right. 

From other suggestions, I also added extra veggies (whole mushrooms cut in half, thick-cut carrots, and potatoes).  My 8 quart InstantPot had about 2-3 inches of room from the top when everything was added.  

I set the InstantPot on 'Stew' mode for 25 minutes and 10 minutes of it auto pressure release before I opened the vent.  My carrots were still moderately firm (because of the larger cuts), the potatoes were phenomenal and the venting had me drooling from the aromas.  And because I used stew meat, it was the perfect tenderness!

I also made the broth a little thicker, but not to a gravy consistency as I prefer mine somewhere between soup and gravy.  The addition of 2 beef bouillon cubes added a nice flavor as well, but I didn't add them until I thickened it up a bit on saute mode.

Not many changes to the core recipe (just more of the good stuff) and the flavor was phenomenal!

My husband is picky about beef stew and said this is the best one he's had in years! We would add at least another lb of beef and some more carrots, possibly celery, too, but the basic recipe is delicious and easy and cooks perfectly in the Instant Pot.

I only used 2bouillon cubes but should have used 3. Would add 1more Tblspn of tomato paste. Would have liked the broth to be a little thick rather than so broths. Over all it was good.

instant pot® best beef stew

Prep Time: 20 minutes

Cook Time: 55 minutes

Total: 85 minutes

Servings: 4

Cost: $15.33 /serving

Author : Fioa

Ingredients

Instructions

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