Instant Pot Beef Stew

$- 2 lbs beef chuck, cut into 1-inch cubes - 4 medium potatoes, diced - 3 carrots, sliced - 1 onion, diced - 3 cloves garlic, minced - 2 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 tablespoon Worcestershire sauce (optional) - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons cornstarch (for thickening, optional) - Fresh parsley (for garnish) For this beef stew, I use beef chuck. It has rich flavor and tenderness when cooked. The potatoes and carrots add heartiness. The onion and garlic bring depth. I always add herbs like thyme and rosemary for a fragrant touch. If you want a thicker stew, you can use cornstarch. Mix it with water before adding it to the stew. This creates a nice texture. Don’t skip the Worcestershire sauce; it adds a special umami flavor. Gather all these ingredients before you start. It makes cooking easier and more fun. Be sure to have fresh parsley for garnish. It adds a pop of color and a fresh taste. First, set your Instant Pot to sauté mode. Add 2 tablespoons of olive oil. When the oil is hot, add 2 lbs of beef chuck cubes. Sear the beef until it turns brown on all sides, about 4-5 minutes. This step adds flavor and depth. Once browned, remove the beef from the pot and set it aside. Next, in the same pot, add 1 diced onion and 3 minced garlic cloves. Sauté the onion and garlic for 2-3 minutes until they soften. This step builds a great base for your stew. After that, deglaze the pot by adding a splash of beef broth. Scrape any brown bits off the bottom. This adds even more flavor to your dish. Now, return the beef to the pot. Add the following ingredients: - 4 medium potatoes, diced - 3 carrots, sliced - 2 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 tablespoon Worcestershire sauce (optional) - Salt and pepper to taste Mix everything well. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 35 minutes. After cooking, let the pressure release naturally for 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure. If you want a thicker stew, mix 2 tablespoons of cornstarch with a bit of water to create a slurry. Stir this into the stew. Select the sauté setting again and cook for an additional 5 minutes until thickened. Finally, remove the bay leaf. Taste your stew and adjust seasoning if needed. Serve it in bowls and garnish with fresh parsley. - Make sure to deglaze properly. After searing the beef, add a splash of broth. Scrape the pot to lift all the tasty bits stuck to the bottom. This step adds rich flavor to your stew. - Season with salt and pepper generously. Don’t be shy with the seasoning. Add some salt and pepper at each stage. It helps build layers of flavor throughout the cooking process. - Searing the beef well for depth of flavor. When you sear the beef, aim for a nice brown crust. This step locks in juices and adds a great taste. It takes just a few minutes, but it is worth it! - Letting the stew sit after cooking for flavors to meld. After the Instant Pot beeps, let the stew rest for a bit. This time allows the flavors to mix and taste even better. - Overcrowding the pot with beef. Cook the beef in batches if needed. If you add too much at once, it won’t sear well. Then, your stew might not have the right taste. - Not using enough liquid for pressure cooking. Always check your liquid amounts. The Instant Pot needs enough liquid to build pressure. Too little can lead to a burnt bottom or uneven cooking. {{image_2}} You can change the cut of beef for your stew. While I use beef chuck, you can try brisket or round. Each cut gives a different taste and texture. Adding red wine can enhance the flavor. Just a cup can deepen the stew's taste. Pour it in after you sauté the vegetables and let it cook down a bit. To make this stew gluten-free, skip the Worcestershire sauce or find a gluten-free brand. You can also thicken the stew with cornstarch or a gluten-free flour mix. If you want a vegetarian option, use plant-based proteins like lentils or mushrooms. Replace the beef broth with vegetable broth for a rich flavor. You can also add extra veggies for more texture. Hearty Irish beef stew often includes stout beer and root vegetables. It adds a unique flavor and heartiness to the dish. For an Italian twist, add olives and fresh herbs like basil and oregano. This will create a savory and fragrant stew that’s perfect for a cozy dinner. To keep your beef stew fresh, store it in an airtight container. Place it in the fridge. It will last for about 3 to 4 days. If you want to save it for longer, freeze the stew. Use freezer-safe containers or bags. It can stay good for up to 3 months in the freezer. The best way to reheat beef stew is on the stove. Pour the stew into a pot and heat it over medium heat. Stir often to make sure it warms evenly. You can also use the microwave. Place stew in a microwave-safe bowl and cover it. Heat for 2-3 minutes, stirring halfway through. Be careful not to let it spoil. Always smell and check for any off flavors before eating. Beef stew pairs well with many sides. I love to serve it with crusty bread. You can also try mashed potatoes or a fresh salad. For a nice touch, garnish with fresh parsley on top. This adds color and a hint of flavor. Enjoy making it your own! Instant Pot Beef Stew takes about one hour from start to finish. You will spend about 15 minutes prepping your ingredients. This includes chopping the vegetables and cutting the beef. After prep, the actual cooking time is 35 minutes. The Instant Pot cooks under high pressure, so it speeds things up. You will also need about 10 minutes for the pressure to release naturally. Yes, you can make this stew ahead of time. It tastes great after resting. Store it in the fridge for up to four days. You can also freeze it for up to three months. Just let it cool before you freeze it. When ready to eat, thaw overnight in the fridge. Heat it on the stove or in the microwave until hot. There are many great sides to enjoy with beef stew. Here are a few tasty options: - Crusty bread for dipping - Rice or mashed potatoes for a hearty base - A simple green salad for freshness - Roasted vegetables for extra flavor For the complete recipe, check out the Savory Herb Instant Pot Beef Stew recipe. You now have a complete guide to making Instant Pot Beef Stew. With simple ingredients, clear steps, and valuable tips, you can create a delicious meal. Remember to sear the beef well and season generously for the best flavor. Don’t hesitate to explore ingredient variations to suit your taste or dietary needs. A proper freeze and reheat will keep leftovers tasty. Enjoy this hearty stew on cold days, paired with warm bread or a fresh salad. With practice, you’ll master this dish and impress everyone with your cooking skills.$

Warm up with this delicious Savory Herb Instant Pot Beef Stew that's perfect for any cozy night! Packed with tender beef, hearty potatoes, and aromatic herbs, this recipe is an easy way to bring comfort food to your table. Just sauté, pressure cook, and enjoy a bowl of rich flavor in no time. Ready to impress your family with a satisfying meal?

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

4 medium potatoes, diced

3 carrots, sliced

1 onion, diced

3 cloves garlic, minced

2 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 tablespoon Worcestershire sauce (optional)

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons cornstarch (for thickening, optional)

Fresh parsley (for garnish)

Instructions

Sear the Beef: Set your Instant Pot to the sauté mode. Add olive oil and, once hot, add the beef cubes in batches. Sear until browned on all sides, about 4-5 minutes. Remove the beef and set aside.

Sauté the Vegetables: In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until softened.

Deglaze the Pot: Add a splash of beef broth to the pot and scrape up any brown bits stuck to the bottom to avoid burning.

Combine Ingredients: Return the beef to the pot. Add diced potatoes, sliced carrots, tomato paste, thyme, rosemary, bay leaf, Worcestershire sauce (if using), and the remaining beef broth. Season with salt and pepper.

Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 35 minutes.

Release Pressure: After cooking, let the pressure release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

Thicken the Stew (Optional): If you prefer a thicker stew, mix cornstarch with a bit of water to create a slurry. Stir it into the stew and select the sauté setting again, cooking for an additional 5 minutes until thickened.

Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh parsley.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6