Instant Pot Beef Stew
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.
Servings: 8
Calories: 256kcal
Ingredients
- 1-2 teaspoons olive or canola oil
- 1 pound stew meat cut into 1 inch chunks
- 1 small onion minced
- 2 cloves garlic minced
- ½ cup dry red wine or beef stock
- 3 cups beef stock low sodium, see note*
- 1 cup crushed tomatoes
- 1 tablespoon prepared horseradish
- ½ tablespoon Worcestershire sauce
- 3 cups baby potatoes or potatoes cut into 1 inch cubes
- 2 cups carrots cut into 1 inch chunks
- 1 bay leaf
- 1 teaspoon dried thyme or 2 fresh sprigs
- salt and pepper
- 2 tablespoons cornstarch see note
- 3 tablespoons water
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.
- Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure, and then set cook time to 30 minutes.
- 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 up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off 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.
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 potatoes
Crushed 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.
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