This Instant Pot Beef Stew is made with tender beef, potatoes, and carrots that are enveloped in a rich, flavorful broth that is seasoned to perfection.
3cupsbaby potatoesor potatoes cut into 1-inch cubes
2cupscarrotscut into 1-inch chunks
1dried bay leaf
1teaspoondried thymeor 2 fresh sprigs
salt and pepperto taste
2tablespoonscornstarchsee note
3tablespoonswater
Instructions
Turn the Instant Pot to Saute, add the oil, and let heat. While the oil is heating, season the beef on all sides liberally with salt and pepper.
Add the seasoned beef and chopped onion to the Instant Pot and saute until the beef is browned on all sides and the onion has begun to soften. Once the meat is nearly fully browned, add in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic.
Add in red wine (or additional beef stock if not using wine) and scrape up any browned bits of liquid on the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn the saute function off.
Add the beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.
Place lid on instant pot and be sure vent knob is closed to seal in pressure. To set the cooking time, hit the pressure cook or manual button and adjust the cooking time using the +/- buttons to 30 minutes on high pressure.
Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes. Once pressure has been released, open the pressure cooker and remove bay leaf and thyme sprigs.
To thicken the stew, hit cancel on the pressure cooker (to turn off the keep warm function) and turn back to saute. Whisk together the water and cornstarch and then whisk into beef stew once bubbling. Allow to bubble and thicken to desired consistency, whisking constantly. Taste and season with salt if needed.
Video
Notes
Storage: Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing. Beef: You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast, sirloin roast, or top-round yourself into 1-inch cubes. Using Frozen Beef: If your beef is already cubed, like stew meat, you can use frozen beef. Skip searing the meat and add 5 minutes to the cooking time. Red Wine: A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.Horseradish: Be sure to use prepared horseradish, not horseradish sauce. (The ingredients are just grated horseradish, salt, and sometimes vinegar.)Potatoes: Use whole bite-sized new potatoes, quartered red or new potatoes, or 2 inches cubed, peeled russet potatoesCrushed Tomatoes: In place of crushed tomatoes, you can use tomato sauce. Gluten-Free Modifications: To keep this Instant Pot Beef Stew gluten-free, use gluten-free Worcestershire Sauce, and be sure your beef broth is gluten-free.Consistency: For a thicker stew, use 3 cups of beef stock. For a thinner beef stew, use 4 cups of beef stock.