Description
This Instant Pot Beef Stew is a hearty and flavorful dish perfect for comforting meals. Tender chunks of chuck roast are browned and then pressure cooked with vegetables like potatoes, carrots, celery, and onions in a rich beef stock seasoned with tomato paste, Worcestershire sauce, garlic, thyme, and paprika. Finished with a cornstarch slurry to thicken the sauce, this stew is satisfying and easy to prepare using your Instant Pot.
Ingredients
Scale
Meat and Butter
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquid and Seasonings
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickening Agent
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Add the butter to the pot and allow it to fully melt to create a base for browning.
- Browns the Meat: Season the chuck roast cubes with salt and pepper, then brown them in batches in the melted butter to develop deep flavor. Remove browned meat to a bowl and repeat until all meat is browned.
- Add the Meat Back: Turn off sauté mode and return all the browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize meat and blend flavors.
- Quick Release: Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
- Prepare Cornstarch Mixture: While waiting, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce: Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce to your desired consistency.
- Season and Serve: Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- Brown the meat in batches to avoid overcrowding and ensure proper browning.
- Use a bay leaf to add depth of flavor but remember to remove it before serving.
- The cornstarch slurry is added at the end to thicken the stew; stir well and let it sit for a few minutes.
- Adjust seasoning after cooking to your taste.
- Instant Pot allows for fast pressure cooking which tenderizes the meat quickly.
