Instant Pot Beef Stew fastest stew ever!
Instant Pot Beef Stew fastest stew ever!
A delicious Instant Pot Beef Stew filled with chunks of beef and vegetables, it’s a quick meal that tastes like it’s been simmering for hours! !
Instant Pot Beef Stew is a great home-cooked dinner! You’ll want a dinner roll, crescent or breadstick to soak up this broth!
A bowl full of home
Growing up, I always liked my mom to make some homemade soup or stew. Chicken noodles are of course the go-to, but oh how I love those days when she made the classic beef stew recipe!
Mostly, she’ll just use whatever she has on hand, including leftover meat from the previous dinner. I make a beef stew with a family-like vibe, but every ingredient in this bowl is designed for this stew and this stew.
The savory and seasoned broth makes this stew an instant favorite! And because it’s made in the Instant Pot, you don’t need a lot of time to prep or get it on the table! ! Now it’s a win-win.
How to Make Beef Stew
beef. Add 2 tablespoons of oil to the Instant Pot and heat on sauté mode. Toss the stew with salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
onion. Take the beef out of the pan and add the remaining tablespoon of oil and the onion, chives, and garlic to the pan. Cook, scraping browned bits from the bottom of the pan, until the onions are soft and translucent.
vegetable. In a medium bowl, whisk together tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabagas, radishes, and celery root to the pot.
pressure cooker. Add the browned beef to the pot. Pour the broth mixture over it and gently stir to combine. Put the lid on the Instant Pot, turn the knob to seal, and set it to cook in manual mode on high pressure for 35 minutes.
release. After the cooking time is over, let the pressure release naturally for 10-15 minutes, then quickly release the remaining pressure.
Bold. In a small bowl, whisk together cornstarch and water until cornstarch dissolves. Pour the cornstarch mixture into the pot and stir until the stew thickens slightly.
Serve. Taste and add additional salt and pepper if needed. Serve hot and top with fresh parsley.
Recipe Tips
best beef: At my grocery store, the meat section offers pre-cut meat buns, even labeled “stew”. If your grocery store doesn’t have it, you can easily cut your own bite-sized pieces. Choose a large piece of meat with some fat marbling. My favorite is the Chuck Bake. Boneless chops also work.
browning the beef: This step can be skipped, but you missed it! Browning the beef adds delicious depth. Don’t forget to scrape any leftover scraps from the frying pan into the stew.
Variety
Swap the vegetables: Soups and stews are amazing for many reasons, one of which is how easy they are to customize. This particular recipe already has all sorts of delicious ingredients, but if there’s some you don’t like, or you can’t get your hands on, you can easily leave it out or replace it with something else.
- An easy alternative is to just add the same amount of similar ingredients.
- You can also add a vegetable you think is delicious; some common stews include green beans, cabbage, or corn kernels.
store information
whatever you want make ahead stew or shop You can use the same method for leftovers.
- refrigerator: After cooling to room temperature, put in an airtight container. Stew will keep for 3-4 days in the refrigerator.
- freeze: Pour the cooled stew into a refrigerated container and freeze for up to 4 months. Let it thaw in the refrigerator, then reheat the stew on the stove and serve. Keep in mind that potatoes tend to become more crumbly after freezing. It just makes the stew a little creamier.
Check out these other delicious soups:
Course Main Course, Soup
American food
Prep time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
Servings 8
Calories 349 kcal
by Lil’ Luna
- 3 tablespoons olive oil divided
- 2 pounds beef stew, cut into bite-sized pieces
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1 medium yellow onion chopped
- 1 leek quartered and thinly sliced
- 4 cloves garlic chopped
- 1 tablespoon tomato paste
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 stalks celery, diced
- 2 large carrots peeled and diced
- 2 medium russet potatoes, peeled and cut into bite-sized pieces
- 1 kohlrabi, peeled and cut into bite-sized pieces
- 1 radish, peeled and cut into bite-sized pieces
- 1 celery root peeled and cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon fresh parsley chopped
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Add 2 tablespoons of oil to the Instant Pot and heat on sauté mode. Toss the stew with salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
-
Take the beef out of the pan and add the remaining tablespoon of oil and the onion, chives, and garlic to the pan. Cook, scraping browned bits from the bottom of the pan, until the onions are soft and translucent.
-
In a medium bowl, whisk together tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabagas, radishes, and celery root to the pot. Add the browned beef to the pot. Pour the broth mixture over it and gently stir to combine.
-
Put the lid on the Instant Pot, turn the knob to seal, and set it to cook in manual mode on high pressure for 35 minutes.
-
After the cooking time is over, let the pressure release naturally for 10-15 minutes, then quickly release the remaining pressure. In a small bowl, whisk together cornstarch and water until cornstarch dissolves. Pour the cornstarch mixture into the pot and stir until the stew thickens slightly.
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Taste and add additional salt and pepper if needed. Serve hot and top with fresh parsley.