Instant Pot Best Beef Stew

“Hey Jeffrey – where’s your recipe for Beef Stew?!” Well, after four years of starting Pressure Luck, it was time to give you what you asked for. The tastiest, tenderest beef stew suitable for any occasion.

If you thought the best way to make this dish was in a slow cooker, the Instant Pot will make you re-think that. You’ll have this done in a fraction of the time with even richer flavor, making this beef stew one of the easiest and tastiest things you’ll achieve. This classic, hearty dinner is a now newfound winner.

Beef Stew
Yellow onion
Take some yellow onion…
Diced onion
…and dice it up.
Celery
Take two ribs from a bunch of celery (reserving the leafy greens in the stalk for later)…
Diced celery
…and do the same.
baby red potatoes
And who doesn’t love baby potatoes? Take some red, white or a mix…
halved potatoes
…rinse with the skins on and slice them in half.
baby carrots
Take a bag of baby carrots…
halved baby carrots
…and halve them.
Chuck meat
Here’s the star of our show – the beef! I prefer a marbled cut of chuck roast for this.
Cut chuck meat
Cut the chuck into generous bite-sized chunks (about 1-inch cubes). Place in a large mixing bowl.
Adding seasonings to beef
Add garlic salt, pepper, Italian seasoning, garlic powder and onion powder to the beef…
Mixing meat by hand with seasonings
…and use your hands mix it up so the meat is evenly coated with the seasonings.
Seasoned meat
See that? Seasoned meat. And this concludes the prep for this recipe. Great. Moving on.
Adding olive oil to Instant Pot.
Add extra virgin olive oil to the Instant Pot and give it heat.
Adding onion and celery to the pot
Once the oil’s hot, add in the onion and celery.
Adding mushrooms to the pot
If you want to add some mushrooms (which I enjoy but are totally optional), add them now as well.
Sautéing veggies
Sauté until lightly softened.
Adding garlic to pot
Then, add some garlic…
Adding Worcestershire sauce to pot
…and some Worcestershire sauce.
Deglazing pot
Sauté and deglaze (scrape) the bottom of the pot, ensuring nothing’s stuck on and it’s nice and smooth.
Simmered veggies
Once everything has a few moments to sauté and come together…
Adding meat to the pot.
…add the seasoned meat to the pot.
Browning meat
Sauté the meat until the sides become just lightly browned.
Adding flour to pot
Then, add some flour…
Stirring meat with flour
…and stir well…
flour-coated meat
…until all the meat is coated with it.
Adding red wine to pot
Pour in some dry red wine…
Adding beef broth to pot
…along with some beef broth.
Adding rosemary, thyme and brown sugar.
Season with some dried rosemary, dried thyme and brown sugar.
Stirring the pot.
Stir well.
Adding bay leaves to pot
Add in a couple bay leaves…
Carrots and potatoes
…and top with the potatoes and carrots, but DO NOT STIR them.
Adding potatoes and carrots to the pot.
Just let them lay on top of everything in the pot. Secure the lid and pressure cook.
Post-cooked beef stew
When done pressure cooking, it will look like this with super tender meat and a rich offering from any of the beef drippings seeped into the stew
Adding tomato paste to stew
Let’s give it its finishing touches. Add in a can of tomato paste…
Adding celery leaves to stew
…and the reserved leafy greens from the celery.
Adding au jus mix to pot.
Optionally, for an additional flavor booster you can add in an Au Jus or any beef stew seasoning mix packet…
Stirring the pot
…giving it a final stir. Allow it to rest for a few minutes so it cools down a bit, thickens perfectly and allows the flavor to really come together.
Ladle in pot
Then, ladle some of that amazingness up…
Beef stew in bowl with garlic bread
…and place in a generous sized bowl (along with a slice of garlic bread or simple french bread, if desired. Just make sure it’s crusty!)
Man showing stew
And folks, dinner…
Man tasting stew
…is…
…served!
(NOTE: Your face may look like this when done because you’ll be confused at how you made something so outrageously delicious, comforting and wonderful with little effort.)
Yield: 8

Instant Pot Best Beef Stew

Instant Pot Best Beef Stew

"Hey Jeffrey - where's your recipe for Beef Stew?!" Well, after four years of starting Pressure Luck, it was time to give you what you asked for. The tastiest, tenderest beef stew suitable for any occasion.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 3 pounds chuck roast (nice and marbled), sliced into 1-inch chunks bite-sized chunks or beef stew meat
  • 2 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced 
  • 2 ribs celery, diced with leafy tops reserved
  • 8 ounces baby Bella mushrooms, sliced (optional)
  • 3 cloves garlic, minced or pressed 
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (like a pinot noir)
  • 4 cups beef broth (I use low-sodium, and if not using the wine add 5 cups instead)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme 
  • 1 tablespoon light or dark brown sugar
  • 2 bay leaves 
  • 16-ounce bag baby carrots, halved
  • 1 pound baby red and/or white potatoes, rinsed, skin-on and halved 
  • 6-ounce can tomato paste 
  • 1 ounce packet Au Jus or beefy onion dip mix (optional)

Instructions

  1. Add the meat to a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder and onion powder. Mix by hand until well-coated and set aside. 
  2. Add the oil to the Instant Pot, hit and Sauté and Adjust so it's on the more or high setting. After 3 minutes of heating, add the onion, celery and mushrooms (if using) and sauté for 3 minutes until slightly softened. Add garlic and sauté for 1 minute longer. 
  3. Add the Worcestershire sauce and scrape up any browned bits and let simmer with the veggies for 1 minute. 
  4. Add the seasoned meat and sauté, stirring often for about 3 minutes until the edges are just lightly browned. 
  5. Add the flour and stir until everything is coated.
  6. Add the wine, broth, rosemary, thyme and brown sugar. Stir well. Top with the bay leaves, carrots and potatoes, but do not stir them in. Just rest them on top of everything in the pot.
  7. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes (NOTE: Due to the volume in the pot, it will take about 15-20 minutes for this to come to pressure). When done, allow a 10-minute natural release followed by a quick release.
  8. Add in the tomato paste, leafy celery tops and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together.
  9. Ladle into bowls and serve with some crusty French or garlic bread.

Jeffrey's Tips

Got leftovers? As with most stews, as the flavors cool and meld when chilled in the fridge, it will taste even more vibrant once reheated.

If you want this to be Keto or Paleo, leave out the brown sugar, potatoes and use quinoa or coconut flour instead of all-purpose. Using those flours will also make it gluten-free.

For less sodium, use low-sodium broth, salt-free tomato paste and leave out the au jus mix.

Reader Interactions

Comments

  1. Lynn

    Can’t wait to try this beef stew. It looks like a big bowl of comfort and with the ingredients very flavorful.
    I made you Pozole last night and it was the best. The meat was tender and the dish was so rich with flavors as well.
    Thank you for such wonderful, flavorful recipes, step by step instructions and pictures and your videos.

  2. Ann-Marie

    I made this for the first time last night. In a word….AWESOME! It was very flavourful and the meat was incredibly tender. I am now replacing my crockpot recipe with this one.

    I have made multiple recipes from Jeffery’s first book, can’t wait for the new one to be released :-), as well as from this website. To date all have been a success with several being added to our regular dinner rotation. Some of our favorites include Sticky Nashville Hot Chicken and Rice, Mushroom Risotto, Spicy Sausage and Lemon Linguini and now Beef Stew.

    Jeffery, please keep up the great work on creating delicious IP recipes for us to enjoy. God bless you, Richard and Banjo too!

  3. Kathe Handlin

    Can you use whole carrots and just cube up peeled potatoes as that is what I have on hand? Also is there a substitute for the tomato paste?

  4. Jack

    Hi, Jeffrey:

    Your recipes are great, especially your chicken and dumplings. I’m curious as to why you always use extra virgin olive oil for cooking. I was always taught to use regular olive oil for cooking and extra virgin for finishing since heat basically converts EV into regular olive oil. Is there something I don’t know? Thanks, Jack

  5. Sara

    Oh my word! I made this stew for dinner tonight. It is fabulous! Perfectly seasoned and the beef is so tender! Thank you Jeffrey, for yet another great meal for my family to enjoy!

  6. Steve

    I really enjoy your videos, but this one had embedded adds I could not skip interrupting it. That is a sure recipe for me to stop watching and to quit watching in the future. I understand the need to have ads, but put them all at the beginning. Thanks.

  7. Maggie

    This is my first time using my instant pot and altho’ the stew smells awesome, I forgot to put in the flour after saute, can I just thicken it with cornflour or gravy mix … ( actually, cornflour is all I have atm 🙁 )
    I’m in Australia, is cornstarch just a different name for cornflour? and is potato starch same as our Deb instant mash, maybe I could use Deb at the end instead?
    Sorry, but this is IP is new to me and I’m not a kitchen whiz.

  8. Cathy Larsen

    Beyond delicious Jeff!!!! We are so in love with your recipes but gaining weight lol. Need the lite recipe book. Lol. Thank you so much. Keep up the great work.

  9. Maggie

    Well, I used a bit of Deb ( instant mash ) and it turned out amazing … thank you so much for making your recipes so easy to follow in your book, I’m in Australia and have to google measurement conversions a lot but have got the hang of it now and made your butter chicken which is another first for me.
    I can cook!!

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