The Ultimate Easy & Comforting Instant Pot Beef Stew Recipe
There’s nothing quite like a warm, hearty bowl of beef stew to chase away the winter chill or bring a sense of comfort any time of year. While traditional beef stew often requires hours of simmering on the stovetop, the Instant Pot has revolutionized this classic, making it incredibly easy and surprisingly fast to achieve fall-apart tender beef and deeply developed flavors. This isn’t just *any* Instant Pot beef stew; it’s the recipe you’ll find yourself turning to again and again.
What makes this particular Instant Pot beef stew recipe so exceptional? I’d argue it’s the generous hand with aromatics – think ten cloves of garlic, not just a few! – and a subtle, yet impactful, sprinkling of red crushed pepper that adds a lovely warmth. And for those who might gasp, yes, I used white wine instead of red when that’s all I had on hand. While some might consider it unconventional for beef stew, I can assure you, the results were absolutely fantastic, proving that culinary creativity often leads to delicious discoveries. My Instant Pot, truly one of the best kitchen investments I made back in 2017, continues to prove its worth with recipes like this.
Why the Instant Pot is a Game-Changer for Beef Stew
If you’re still on the fence about using your Instant Pot for a dish like beef stew, let me tell you why it’s truly a revelation. The Instant Pot drastically cuts down the cooking time, transforming what traditionally takes 2-3 hours into a dish ready in under an hour of active cooking. The pressure cooking environment works magic on tough cuts of beef, tenderizing them to perfection, making them incredibly succulent and melt-in-your-mouth. Beyond speed, it’s also a fantastic way to develop deep, rich flavors, as the pressure infuses ingredients more intensely. Plus, the convenience of a one-pot meal means less cleanup, which is always a win in my book!
Key Ingredients for an Unforgettable Stew
A great beef stew starts with quality ingredients. Here’s a closer look at what goes into this comforting recipe:
- Beef Cubes: Opt for a good quality chuck roast, cut into 1.5 to 2-inch cubes. Chuck meat is perfect for stewing as it has a good amount of marbling and connective tissue that breaks down during pressure cooking, resulting in incredibly tender and flavorful beef.
- Aromatics: We’re talking serious flavor here! Ten cloves of garlic (five whole, five minced) bring an unparalleled depth, complemented by a finely diced shallot. Fresh rosemary sprigs add an earthy, aromatic note that is classic in beef stews.
- Vegetables: Carrots and potatoes are non-negotiable for a traditional beef stew, providing sweetness and substance. Green peas are added at the end for a pop of color and freshness.
- Liquid Base: Chicken stock forms the savory foundation, while a splash of wine (yes, even white wine!) adds acidity and complexity, helping to deglaze the pot and capture all those delicious browned bits.
- Thickeners: A light coating of all-purpose flour on the beef cubes during searing helps create a rich crust and slightly thickens the stew. A cornstarch slurry at the end ensures a perfectly luscious, velvety gravy.
- Seasoning & Spice: Kosher salt and freshly ground black pepper are essential. The optional red crushed pepper provides a gentle kick that elevates the entire dish without making it overtly spicy.
Tips for the Perfect Instant Pot Beef Stew
Achieving a truly spectacular Instant Pot beef stew is all about a few key steps that build incredible flavor. Don’t skip these!
- Season and Sear the Beef Generously: This is arguably the most important step for deep flavor. Season your beef cubes on all sides with kosher salt and freshly ground black pepper. Then, lightly coat them in flour. Searing the beef in the Instant Pot on the sauté function creates a beautiful, caramelized crust (the Maillard reaction!) that locks in juices and develops rich, savory notes that are essential for a robust stew. Don’t overcrowd the pot; work in batches if necessary to get a good sear on all sides.
- Add Lots of Fresh Garlic and Rosemary: While dried herbs have their place, fresh garlic and rosemary bring a vibrant, aromatic punch that cannot be replicated. The recipe calls for 10 cloves of garlic – trust me on this! The fresh rosemary sprigs infuse the stew with their signature fragrance as it cooks under pressure.
- Deglaze and Build Flavor: After searing the beef, you’ll find delicious browned bits stuck to the bottom of the pot. Don’t let these go to waste! Adding the shallots, minced garlic, and red crushed pepper, followed by the tomato paste and wine, allows you to scrape up these flavorful bits (degreze the pot). This step is crucial for preventing the “burn” notice and for adding layers of umami to your stew. Reducing the wine by half concentrates its flavor, making the base even richer.
- Use a Cornstarch Slurry to Thicken: Unlike traditional stovetop stews where flour might be added directly to the pot, for the Instant Pot, a cornstarch slurry is ideal for achieving a perfectly thickened gravy at the end. Mixing cornstarch with cold water before stirring it into the hot stew prevents lumps and ensures a smooth, glossy consistency that beautifully coats the beef and vegetables. This final sauté step allows the stew to thicken to your desired richness.
What to Serve This Delicious Beef Stew With?
A hearty beef stew deserves equally comforting accompaniments. Here are some fantastic options to complete your meal:
- Crusty Italian Bread: Absolutely essential for soaking up every last drop of that rich, savory gravy. A good sourdough or a rustic baguette would also be perfect.
- White Fluffy Rice: A classic pairing that provides a neutral base to absorb the robust flavors of the stew.
- Brown Rice: For a healthier, nuttier alternative, brown rice offers a pleasant chewiness and added fiber.
- Cauliflower Rice: A great low-carb option that still provides a soft bed for the stew without compromising on flavor.
- Creamy Mashed Potatoes: The ultimate comfort food pairing. The smooth texture of mashed potatoes beautifully contrasts with the tender beef and chunky vegetables.
- Polenta or Grits: For a Southern-inspired twist, creamy polenta or grits make an incredibly satisfying side.
- Egg Noodles: A simple bowl of buttered egg noodles is another fantastic way to enjoy the stew’s delicious gravy.
- Fresh Green Salad: To cut through the richness, a light, crisp green salad with a vinaigrette dressing can be a refreshing counterpoint.
Instant Pot Beef Stew
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Ingredients
- 2 lb beef cubes
- 1 cup carrots, chopped
- 1 cup potatoes, peeled and cubed
- 2 fresh rosemary sprigs
- 5 whole garlic cloves
- 5 minced garlic cloves
- 1 shallot, finely diced
- 1/2 cup frozen green peas
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 4 cups chicken stock (or beef broth)
- 2 tbsp all purpose flour
- 2 tsp cornstarch
- 2 tsp cold water
- 1/2 tbsp red crushed pepper, optional, for a kick
- kosher salt and freshly ground black pepper to taste
- 1 tbsp olive oil or vegetable oil
Instructions
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Press the saute function on your instant pot and add some oil. Allow it to heat for a minute.
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Season the beef cubes generously on all sides with salt and pepper.
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Lightly coat the seasoned beef with all-purpose flour, shaking off any excess.
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Place the floured beef in the hot Instant Pot in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes on each side until a deep brown crust forms.
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Remove the seared beef from the pot and set aside on a plate.
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Add the diced shallots, minced garlic, and red crushed pepper to the Instant Pot. Sauté for 30 seconds, stirring constantly, to soften and release their fragrance.
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Stir in the tomato paste and cook for another minute, allowing it to deepen in color.
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Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce the liquid by half, about 2-3 minutes.
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Return the seared beef to the pot. Add the chopped carrots, cubed potatoes, whole garlic cloves, fresh rosemary sprigs, and chicken stock. Ensure the liquid covers most of the ingredients.
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Close the lid, ensure the valve is sealed, and select the “Meat/Stew” function (or Manual/Pressure Cook) for 45 minutes on High Pressure.
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Once cooking is complete, allow for a 10-15 minute natural pressure release, then carefully quick release any remaining steam before opening the lid.
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While the stew is releasing pressure, prepare the cornstarch slurry: In a small bowl, combine the 2 tsp cornstarch with 2 tsp cold water and stir until smooth.
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Open the Instant Pot lid. Select the “Sauté” function again. Stir in the cornstarch slurry.
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Cook for an additional 10-15 minutes, uncovered, stirring occasionally, until the stew has thickened to your desired consistency.
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Taste and adjust seasoning with additional salt and pepper as needed. Remove the rosemary sprigs before serving.
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Stir in the green peas (they will warm through quickly). Garnish with fresh parsley, if desired, and serve hot. Enjoy your comforting, tender Instant Pot Beef Stew!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Beyond the Recipe: Customizing Your Instant Pot Beef Stew
While this recipe provides a fantastic foundation, don’t be afraid to make it your own! The beauty of beef stew is its versatility. Here are some ideas for customization:
- Vegetable Variations: Feel free to add other root vegetables like parsnips or celery along with the carrots and potatoes. Mushrooms add an earthy depth, and sweet potatoes can bring a touch of sweetness.
- Herb Alternatives: If rosemary isn’t your favorite, try fresh thyme or a bay leaf for a different aromatic profile.
- Liquid Swaps: While chicken stock works wonderfully, you can certainly use beef broth for an even beefier flavor. If you prefer red wine, go for it! A dark beer can also add a unique, rich taste.
- Spice Adjustments: For more heat, increase the red crushed pepper. For a smoky flavor, a pinch of smoked paprika can be a delightful addition.
Storing and Freezing Instant Pot Beef Stew
This Instant Pot Beef Stew is an excellent candidate for meal prep or freezing, making your future self very happy. Leftovers often taste even better the next day as the flavors continue to meld.
- Refrigeration: Allow the stew to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or water if it’s too thick.
- Freezing: For longer storage, this stew freezes beautifully. Once cooled, transfer individual portions or the entire batch to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs) About Instant Pot Beef Stew
Here are answers to some common questions you might have about making this delicious beef stew:
- Q: Can I use frozen beef for this recipe?
- A: While technically possible, it’s highly recommended to use thawed beef cubes. Searing frozen beef is difficult and won’t create the desirable crust that adds so much flavor. If you must use frozen, extend the pressure cooking time by about 10-15 minutes, but know you’ll miss out on some of that foundational seared flavor.
- Q: Do I really need to sear the beef?
- A: Yes, absolutely! Searing the beef is a crucial step for developing deep, rich flavors through the Maillard reaction. It creates a savory crust that enhances the overall taste of the stew. Don’t skip it!
- Q: What if I don’t have wine or prefer not to use alcohol?
- A: You can substitute the wine with an equal amount of additional chicken or beef stock. You won’t get the same nuanced flavor depth, but the stew will still be delicious. A splash of balsamic vinegar can also add a touch of acidity and complexity if you’re avoiding alcohol.
- Q: How do I prevent the “burn” notice in my Instant Pot?
- A: The most common cause of the “burn” notice is food stuck to the bottom of the pot. Ensure you thoroughly deglaze the pot with the wine (or broth) after sautéing the aromatics and tomato paste, scraping up all those flavorful browned bits. Also, make sure there’s enough liquid in the pot, as specified in the recipe.
- Q: Can I make this beef stew without an Instant Pot?
- A: Yes, you can! Follow the searing and sautéing steps in a large Dutch oven. Then, instead of pressure cooking, simmer the stew on the stovetop over low heat with the lid on for 2-3 hours, or bake in the oven at 325°F (160°C) for 2.5-3.5 hours, until the beef is fork-tender. You’ll still add the cornstarch slurry at the end to thicken.
This Instant Pot Beef Stew is more than just a meal; it’s a warm hug in a bowl, a testament to how modern kitchen appliances can simplify classic comfort food without sacrificing flavor. With its tender beef, hearty vegetables, and savory, garlicky gravy, it’s truly the only beef stew recipe you’ll ever need. Give it a try this winter, or any time you crave a profoundly satisfying meal, and prepare to be amazed!