Description
A hearty and comforting Instant Pot beef stew packed with tender chunks of chuck roast, fresh vegetables, and a rich, flavorful broth. Perfect for a satisfying family meal in just 45 minutes.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Vegetables
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 medium carrots (cut into 1-inch pieces)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (chopped)
- 1 cup frozen peas
Liquids and Flavorings
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Thickening
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper to enhance the flavor of the meat.
- Sauté the beef: Set the Instant Pot to Sauté mode, add vegetable oil, and brown the beef cubes in batches until nicely seared. Remove each batch to a plate once done.
- Sauté aromatics: Add diced onions and minced garlic to the pot and cook until softened and fragrant, about 3-4 minutes.
- Combine ingredients: Return the browned beef to the pot. Add carrots, potatoes, celery, beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
- Pressure cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on High Pressure for 20 minutes.
- Release pressure: After cooking, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Add peas: Open the lid and stir in the frozen peas to warm through.
- Thicken stew (optional): If the stew is thinner than desired, mix cornstarch with 1/4 cup cold water and stir into the stew. Use the Sauté function to simmer until thickened.
- Adjust seasoning: Taste the stew and add additional salt and pepper as needed to suit your preference.
- Serve: Ladle the stew into bowls and serve hot for a comforting meal.
Notes
- Beef chuck roast is ideal for stew due to its marbling and tenderness after pressure cooking.
- Vegetable oil can be substituted with olive oil or another cooking oil of choice.
- Add other root vegetables like parsnips or turnips for variety.
- Frozen peas are added last to keep their bright color and texture.
- You can skip the cornstarch thickening step if you prefer a thinner broth.
- Natural pressure release helps retain moisture in the meat, making it tender.
- This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
