Pin This A hearty, comforting beef stew made affordable with budget-friendly cuts and a medley of nourishing root vegetables. Perfect for busy weeknights, this stew is rich in flavor and comes together quickly in the Instant Pot.
This stew has become a staple in my household when I need something filling and easy to make after a busy day.
Ingredients
- Beef stew meat: 2 lbs (900 g) beef stew meat (chuck or shoulder) cut into 1-inch cubes
- Carrots: 2 large carrots peeled and cut into 1-inch pieces
- Parsnips: 2 parsnips peeled and cut into 1-inch pieces
- Potatoes: 2 medium potatoes peeled and cubed
- Onion: 1 large onion diced
- Celery stalks: 2 sliced
- Garlic: 3 cloves minced
- Vegetable oil: 2 tbsp
- All-purpose flour: 1/4 cup (30 g)
- Beef broth: 4 cups (950 ml) low sodium
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Salt and black pepper: to taste
- Frozen peas (optional): 1 cup (150 g) added at the end
- Fresh parsley (optional): chopped for garnish
Instructions
- Season Beef:
- Season the beef cubes generously with salt and pepper. Toss with the flour until evenly coated.
- Brown Beef:
- Set the Instant Pot to Sauté. Add the vegetable oil and, in batches, brown the beef on all sides. Remove browned beef and set aside.
- Sauté Vegetables:
- Add the onion and celery to the pot and sauté for 2–3 minutes scraping up any browned bits.
- Cook Garlic:
- Stir in the garlic and cook for another 30 seconds.
- Add Ingredients:
- Return the browned beef to the pot. Add carrots parsnips potatoes tomato paste Worcestershire sauce thyme rosemary bay leaves and beef broth. Stir well to combine.
- Pressure Cook:
- Lock the Instant Pot lid and set to Manual or Pressure Cook on high for 30 minutes.
- Pressure Release:
- When the cooking cycle is complete allow a natural pressure release for 10 minutes then carefully release any remaining pressure.
- Add Peas:
- (Optional) Stir in frozen peas and let sit for 2–3 minutes until heated through.
- Serve:
- Remove bay leaves taste and adjust seasoning as needed. Serve hot garnished with fresh parsley.
Pin This This dish is perfect for sharing with family especially on chilly evenings when we gather around the table together.
Required Tools
6-quart Instant Pot or similar electric pressure cooker Chefs knife Cutting board Wooden spoon or spatula Ladle
Allergen Information
Contains Wheat (flour) and Soy (Worcestershire sauce may contain soy). Using gluten-free flour and gluten-free Worcestershire sauce makes this recipe gluten-free but always check product labels.
Nutritional Information
Per serving: Calories 370 Total Fat 13 g Carbohydrates 29 g Protein 33 g
Pin This This Instant Pot Beef Stew is a delicious way to enjoy comforting flavors with minimal effort.
Recipe FAQ
- → What cuts of beef work best for this stew?
Chuck or shoulder cuts are ideal due to their marbling and tenderness after pressure cooking.
- → Can the root vegetables be substituted?
Yes, rutabaga or turnips can replace parsnips to provide similar textures and flavors.
- → How do I prevent the beef from sticking during browning?
Make sure to brown the beef in batches over medium-high heat with oil, avoiding overcrowding to ensure even searing.
- → Is natural pressure release necessary?
Allowing a natural pressure release helps the stew finish cooking evenly and maintains tender meat texture.
- → Can this dish be prepared gluten-free?
Yes, by using gluten-free flour and Worcestershire sauce alternatives, the stew can be made gluten-free.