Taste of Home One Pot Beef and Pepper Stew
In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beefiness Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, fabricated faster and easier in the pressure cooker.
This recipe is an adaptation of my Crock Pot Beefiness Stew.
Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy solar day (along with this Crockpot Vegetable Beef Soup) when I tin prep the beef stew earlier in the twenty-four hours, and then take pleasure in allowing the meat to cook low and boring for hours, until it is so fall-apart tender, it slices with a spoon.
This recipe for Instant Pot beefiness stew is that recipe's sense of taste twin, on warp speed.
The force per unit area cooker makes that all-day flavor attainable in a fraction of the time.
Veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core goop.
Every time I take a bite of this tasty Instant Pot beefiness stew, I experience transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the earth.
The declension of Republic of ireland perhaps? Or try Beef Bourguignon for a French inspired version.
Similar hearty Spanish Chicken Stew and Red Vino Braised Brusque Ribs, Instant Pot beef stew feels like the repast for that kind of nighttime, when the rain taps on the window, simply you needn't worry.
You are snug and the stew is hot and ready.
5 Star Review
"Hands downwards the best beefiness stew I've e'er made or had! The thyme flavor was an astonishing addition!"
— AH —
Tips for the All-time Instant Pot Beef Stew
- Brown the beef so that it gets that delectable crust. Crust = Flavour, and then don't skip this step. It takes a niggling bit of patience just volition be well worth your time.
- Deglaze the pot and scrape up every brown scrap. Deglazing both adds richness to the stew and ensures that you lot don't receive the dreaded Instant Pot "fire" alert.
- Use wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it uncomplicated, merely you could certainly do an Instant Pot beef stew red wine deglaze instead.
- Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it'due south incredibly flavorful and truly tin can hold its ain as an all-in-one repast.
How to Make Instant Pot Beefiness Stew
If you dearest cozy, hearty, and nutritious recipes that will please everyone at your table, so this dairy-free Instant Pot beefiness stew is the best matter to cook in an Instant Pot!
The Ingredients
- Boneless Chuck Roast. Chuck roast is the perfect option for this beef stew. It's tender, protein-packed, flavorful, and won't dry out out during cooking.
Tip!
- How to brand beef stew meat tender. Normally, the but way to attain a cook-in-your-mouth texture with tougher cuts of beef (like the beef used for beefiness stew) is hours of low and boring cooking.
- The Instant Pot speeds the process along. Considering no moisture escapes, information technology locks tenderness into every bite of the beef.
- Onion + Garlic + Carrots. A delicious mix of pantry staples that help build the stew's flavors and add nutrition.
- Russet Murphy. Russet potatoes concur upward well during cooking, making them the perfect multifariousness to use in beefiness stew. Make certain your potato chunks are similar in size so that they volition cook in the same amount of time.
- Worcestershire Sauce. A dash of this umami ingredient will make the flavors popular.
- Bayleaf + Dried Thyme. For a more circuitous broth with that extra somethin' somethin'.
- Tomato Sauce. Instead of making Instant Pot beefiness stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors (plus unless information technology is 100% necessary, I hate opening a can of lycopersicon esculentum paste only to use a tiny flake!).
- Cornstarch + H2o. You lot tin add water to your beef stew with a footling cornstarch (instead of flour) to assist thicken it up.
- Peas. Fresh or frozen will work here.
The Directions
- Brown the beef in the Instant Pot in batches so that all sides develop colour.
- Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it.
- Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
- Cook on High for 35 minutes, then let the pressure release naturally. Discard the bay leafage.
- Prepare a cornstarch slurry, and stir information technology into the Instant Pot. Add together the peas. DIG IN!
Tip!
- How long to pressure cook beefiness stew. 35 minutes of HIGH pressure level (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted as if they'd been cooking for hours instead of minutes.
- Be certain you lot cut the meat to the size directed in the recipe to ensure this Instant Pot beefiness stew time is correct for yous too.
- What about the meat/stew push? The meat stew setting is a one-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. Although the meat stew setting on the Instant Pot is 35 minutes long, I haven't experimented with the setting myself, and then I recommend making the recipe as directed.
Vino Pairing
Instant Pot beef stew and blood-red wine are a delicious combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. Yous can use some of the wine to deglaze the pan, then bask the residue.
Storage Tips
- To Shop . Refrigerate stew in an airtight storage container for up to iv days.
- To Reheat . Rewarm leftovers in a Dutch oven on the stovetop over medium-low estrus or gently in the microwave.
- To Freeze . Freeze stew in an airtight freezer-safe storage container for upward to 3 months. Let thaw overnight in the refrigerator earlier reheating.
Meal Prep Tip
Chop the vegetables up to 1 day in accelerate, storing them in split closed storage containers in the refrigerator.
What To Serve with Beefiness Stew
While this stew can easily serve equally an all-in-one repast, hither are a few ideas of what would pair well with it:
Side Dishes
Roasted Broccoli
Recommended Tools to Make This Instant Pot Beef Stew Recipe
- Instant Pot. This is the one I own and beloved!
- Ladle. The ideal tool for serving soups and stews.
- Extra Large Cutting Lath. For recipes with lots of ingredients, this cutting board is perfect.
Instant Pot beef stew, I'm prepare for a big bowl of your cozy, delicious comfort!
Frequently Asked Questions
Can I Brand This a Whole30 Beef Stew?
Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo friendly. Bandy arrowroot for the corn starch, and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).
Is Instant Pot Beefiness Stew Gluten Free?
Yes, this beef stew is naturally gluten free…though we couldn't resist dipping ours with hunks of crusty bread.
Can You Overcook Stew Meat in Instant Pot?
Yes, you can overcook stew meat in the Instant Pot if you're non conscientious. While beefiness stew does go more than tender the longer it cooks, there's a fine line between tender and overdone. Brand sure to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
- ii pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons kosher salt divided
- 1/2 teaspoon basis blackness pepper divided
- 1 large xanthous onion
- 2 cloves garlic
- ane pound carrots about 6 medium
- 1 large russet potato*
- 1 (14.5-ounce tin can) low-sodium beef broth
- 1 tablespoon Worcestershire sauce**
- 1 bay foliage
- ane teaspoon dried thyme
- i (8-ounce can) no common salt added tomato plant sauce
- 2 tablespoons cornstarch*
- 2 tablespoons water
- 1 1/ii cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
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Cut the chuck roast into 1 1/ii-inch cubes, removing any large, tough pieces of fat or gristle.
-
Plow the Instant Pot to SAUTE. Add together 1 tablespoon of the oil. In one case the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and i/4 teaspoon pepper. The cubes should be in a single layer and not likewise crowded so that they chocolate-brown nicely. Allow the cubes of beef melt undisturbed for four to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a night-brown chaff and come away from the pan easily. Turn and proceed searing until dark and dark-brown all over, nearly 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add some other 1 tablespoon olive oil to the pot. One time hot, add together the remaining beef and remaining one teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beefiness. If the pan gets too dry, add a flake more oil as needed.
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While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
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Remove the 2nd batch of browned beef to the plate with the kickoff batch. Add together the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about half-dozen minutes.
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While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If yous haven't finished cutting the carrots, do and then now.
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Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and utilize a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don't receive a "burn" warning.
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Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with whatsoever meat juices that have nerveless on the plate. Cascade the tomato sauce on top. Exercise not stir once again.
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Close and seal the Instant Pot. Cook on loftier pressure for 35 minutes, then allow the pressure to release naturally for ten minutes. Vent to release whatsoever remaining pressure, then carefully open the lid. Remove and discard the bay foliage.
-
In a small basin, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.
- TO STORE: Refrigerate leftover stew in an closed storage container for upwardly to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-depression heat or in the microwave.
- TO FREEZE: Freeze stew in an closed freezer-rubber storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *I do not recommend using Yukon gilt potatoes, which are also starchy and will not concur their shape when boiled in stew.
- **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for actress flavor instead if you similar).
Serving: 1.5 cups Calories: 489 kcal Carbohydrates: 36 g Poly peptide: 44 1000 Fatty: 22 g Saturated Fat: 8 g Cholesterol: 117 mg Fiber: 6 g Sugar: 10 g
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Source: https://www.wellplated.com/instant-pot-beef-stew/
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