Description
Hearty Instant Pot Beef Stew brings robust flavors and tender meat to your dinner table with minimal effort. Rich beef chunks mingle with aromatic vegetables, creating a comforting meal you’ll savor down to the last spoonful.
Ingredients
Scale
Meat and Protein:
- 2 pounds stew meat or chuck roast (cut into 1-inch pieces)
Vegetables:
- 2 medium russet potatoes (cut into 1-inch pieces)
- 1/2 large onion (chopped)
- 2 teaspoons minced garlic
- 2 stalks celery (chopped)
- 2 cups carrots (chopped)
Liquids and Seasonings:
- 1 tablespoon oil
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 1/4 cup chili sauce (tomato-based like Heinz)
- 2 1/2 cups beef broth (low-sodium recommended)
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons fresh parsley or cilantro (chopped)
Instructions
- Prepare meat and vegetables by cutting beef into uniform cubes and chopping potatoes, carrots, celery, and onions into similar-sized pieces for even cooking.
- Activate Instant Pot’s sauté function at high temperature and add oil, then carefully brown beef pieces on all sides until a rich golden crust develops, approximately 3-4 minutes per batch.
- Incorporate chopped onions and minced garlic into the browned meat, sautéing until onions become translucent and fragrant, releasing their natural sweetness.
- Deglaze the pot with red wine, using a wooden spoon to scrape accumulated browned bits from bottom, which will enhance the stew’s depth of flavor.
- Layer potatoes, carrots, and celery into the pot, then introduce beef broth, Worcestershire sauce, chili sauce, and seasonings, ensuring all ingredients are evenly distributed.
- Secure lid, set Instant Pot to high pressure, and cook for 35 minutes at 240°F, allowing natural pressure release for 15-20 minutes to maintain meat’s tenderness.
- Create cornstarch slurry by mixing cornstarch with water, then gently stir into hot stew to achieve desired consistency and create a rich, smooth gravy.
- Serve hot, garnishing with fresh parsley or cilantro for a vibrant finishing touch and added aromatic complexity.
Notes
- Choose well-marbled chuck roast or stew meat with good fat content for maximum tenderness and rich flavor development during pressure cooking.
- Take time to properly brown beef in batches, ensuring each piece develops a deep golden crust for maximum umami and depth in the final stew.
- No red wine? Replace with additional beef broth, apple cider, or balsamic vinegar to maintain complex flavor profiles without compromising overall taste.
- Swap potatoes with cauliflower chunks or turnips to reduce carbohydrate content while maintaining similar texture and absorbing delicious stew flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg