Instant Pot Beef Stew
With tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth, this Instant Pot Beef Stew delivers all the comfort of a classic stew in record time.
Servings: 8
Ingredients
- 2 teaspoons olive oil or canola oil
- 1 pound beef stew meat cut into 1-inch chunks
- kosher salt and pepper to taste
- 1 small yellow onion minced
- 2 cloves garlic minced
- ½ cup dry red wine or additional beef stock
- 3 cups low-sodium beef stock *see note
- 3 cups baby potatoes or potatoes cut into 1½- to 2-inch cubes
- 2 cups carrots cut into 1-inch chunks
- 1 dried bay leaf
- 1 teaspoon dried thyme leaves or 2 fresh sprigs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 8 ounces crushed tomatoes
- 2 tablespoons cornstarch see note
- 3 tablespoons water
Instructions
- Turn the Instant Pot to sauté function, add the oil, and let heat for 30-60 seconds. While the oil is heating, season the beef meat on all sides liberally with salt and pepper.
- Add the seasoned beef and the minced onion to the Instant Pot and sauté until the beef is browned on all sides and the onion has begun to soften, stirring often, about 3-5 minutes. Once the meat is almost fully browned, add in the garlic and sauté for 30-60 seconds to just lightly toast the garlic.
- Add the red wine (or additional beef broth) to the inner pot and scrape up any browned bits off the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn the sauté function off by hitting cancel.
- Add the beef stock, potatoes, carrots, bay leaf, thyme, Worcestershire, horseradish, and a generous pinch of salt. Stir to incorporate the ingredients and then top with the crushed tomatoes. DO NOT STIR!
- Place lid on the 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 the cook time has elapsed, allow the pressure cooker to release pressure naturally for AT LEAST 15 minutes. Once the pressure has been released, open the pressure cooker and remove the 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 sauté. Whisk together the cornstarch with water 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. Hit cancel to turn off the instant pot and serve as desired.
Video
Notes
Beef: You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast, brisket, or beef shank into 1-inch cubes. If your CUBED beef is frozen, skip searing the meat and pressure cook for 35 minutes on high pressure.
Beef Broth/Stock Note: For a thicker stew, use 3 cups of beef broth or stock. For a thinner beef stew, use 4 cups of beef broth/stock.
Red Wine: A dry red wine such as merlot, malbec, or cabernet is best. Feel free to use additional beef broth in place of wine.
Horseradish: Be sure to use prepared horseradish, not horseradish sauce. (The ingredients are just grated horseradish, salt, and sometimes vinegar.) It can be found in the refrigerated section of your grocery store.
Potatoes: Use whole bite-sized new potatoes, quartered red or new potatoes, or cubed peeled russet potatoes. Keep in mind russet potatoes have a high starch content, so they will not hold their shape as well as gold or red potatoes.
Crushed Tomatoes: In place of crushed tomatoes, you can use tomato sauce.
Gluten-Free: Use gluten-free Worcestershire Sauce, and be sure your beef broth is gluten-free.
Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days. You can opt to freeze the stew in a freezer-safe container for up to 3 months, but the texture of the potatoes may be altered after freezing.
Nutrition
Calories: 256kcal | Carbohydrates: 19g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 353mg | Potassium: 869mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5410IU | Vitamin C: 17.2mg | Calcium: 54mg | Iron: 2.6mg
