Instant Pot White Beef Stew

About a year before writing this recipe, I released my Beef Stew. It’s quickly made the Instant Pot rounds and has been acclaimed as one of the best and most flavorful beef stews ever. However, I wanted to take a beef stew further and give it a total opposite flavor profile; in place of the tomato and beef based foundation, I wanted to give it a creamy approach where the juices of the tender beef’s fat seeps deeply into the perfectly savory, rich, smooth and comforting stew. Folks, you’re about to meet one of your new favorites: White Beef Stew.

White Beef Stew

Seasoning The Meat

Meat cut into chunks in mixing bowl
Start out by adding some chuck roast cut into cubes (or cubed stew meat) into a mixing bowl.
Adding seasonings to meat
Add some garlic powder, dried sage and Italian seasoning…
Hands mixing meat with seasonings in bowl
…and mix by hand…
Seasoned meat in bowl
…until the meat’s fully coated. Seat aside.

Sautéing

Adding butter to Instant Pot
Now to the Instant Pot – add some butter and give it some heat.
Melted butter in pot
Once the butter’s melted…
Adding diced celery and onion to pot
…add some diced onion and celery.
Sautéing veggies
Sauté for a few minutes, until slightly softened.
Adding garlic to pot
Add some garlic and sauté with the other veggies for another moment.
Adding meat to pot and sautéing until lightly browned
Place the seasoned meat in the pot and sauté until the edges turn just lightly browned.
Adding flour to pot
Add flour to the pot…
Mixing everything in pot so it's coated in flour
…and stir to coat the meat and veggies.
Adding sherry wine to pot
Add some sherry or a dry white wine to the pot (or broth if you don’t do wine)…

Deglazing

Meat simmering in wine and flour
…stir so it’s mixed in with the flour-coated items.
Deglazing the pot
As it’s simmering for a moment, deglaze (scrape) the bottom of the pot a bit.
Adding broth to pot
Pour in some broth…
Deglazing and stirring pot
…and stir well, really scraping the bottom of the pot to ensure it’s smooth and free of any flour being stuck on it.
Bowl of cut carrots and baby potatoes
Lastly, take some sliced carrots and baby potatoes…

Pressure Cooking

Carrots and potatoes laying on top of everything in the pot
…and place them on top of everything in the pot but do not stir! Secure the lid and pressure cook.
Cooked stew
When done, it’ll look like this.

The Finishing Touches

Adding cream to pot
Now to whiten this soup up! Add some cream…
Adding herb cheese to pot
…and herb cheese.
Stirring stew
Stir until combined.
Adding cornstarch slurry to stew
Bring the pot to a bubble and add a cornstarch slurry to thicken the stew up perfectly. Kill the heat.
Adding Creole seasoning to stew
For the final flavor touches, I suggest adding some Creole/Cajun/Louisiana Seasoning (I like Tony Chachere’s) or seasoned salt…
Adding celery salt to stew
…and some celery salt.
Stirring stew
Give it all a final stir and let it rest for a few minutes. As it cools down, the flavor will really begin to come together!
Stew in bowl with a slice of cheese toast
Ladle into bowls and serve with some cheese toast or garlic bread for dunking!

The Taste Test

Man holding spoonful of stew
Alrighty – it’s time to give this white beef stew a go.
Man eating stew
It may take a moment to process the magical flavors that have just slurped into your mouth.
Man looking pleased and pointing to stew
But you’ll likely come to the conclusion that this is truly a glorious beef stew like no other!
Instant Pot White Beef Stew
Yield: 6

Instant Pot White Beef Stew

Instant Pot White Beef Stew

About a year before writing this recipe, I released my Beef Stew. It's quickly made the Instant Pot rounds and has been acclaimed as one of the best and most flavorful beef stews ever. But I wanted to take a beef stew further and give it a total opposite flavor profile; in place of the tomato and beef based foundation, I wanted to give it a creamy approach where the juices of the tender beef's fat seeps deeply into the perfectly savory, rich, smooth and comforting stew. Folks, you're about to meet one of your new favorites: White Beef Stew.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Add the meat to a large bowl and add the garlic powder, Italian seasoning, dried sage. Mix by hand until well-coated and set aside. 
  2. Add the butter 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 and celery and sauté for 3 minutes until slightly softened. Add garlic and sauté for 1 minute longer. 
  3. Add the seasoned meat and sauté, stirring often for about 3 minutes until the edges are just lightly browned. Add the flour and stir until everything is coated.
  4. Add the wine and let simmer for 1 minutes, deglazing (scraping) the bottom of the pot as it simmers. Add the a bit of the broth and really make sure the bottom of the pot is free and clear of any flour (NOTE: the bottom must be nice and smooth for the pot to come to pressure). Add the remaining broth and stir well. 
  5. Top with the carrots and potatoes, but do not stir them in. Just rest them on top of everything in the pot. Secure the lid, move the valve to the sealing position, hit 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. 
  6. Meanwhile, make a cornstarch slurry by mixing together the cornstarch and the water in a bowl.
  7. Hit Cancel followed by Sauté and Adjust to the More or High Setting. Once bubbling, add the cream, herb cheese and ranch seasoning. Stir well until melded into the stew. Add the slurry and stir until thickened (about 30 seconds). Hit Cancel to turn the pot off 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. Just before serving, taste the soup and decide if you want to add the Creole/Cajun/Louisiana seasoning and/or celery salt (I used 2 teaspoons of both but start with 1 teaspoon to make sure it's so your liking). 
  8. Ladle into bowls and serve with some crusty Italian bread, Texas cheese toast or garlic bread.

Jeffrey's Tips

To make this keto, leave out the potatoes and the flour (and make sure the ranch seasoning is compliant). The cornstarch slurry is optional if you want a thicker stew. And if that's the case, by leaving out the flour, you may want to increase it to 2 tablespoons of cornstarch and water for the proper thickness consistency. Subbing the cornstarch for the flour will also keep this gluten-free!

Reader Interactions

Comments

  1. Jennifer McCollum

    I made this recipe last week. With slight adjustments for a Whole30 lifestyle. My whole family loved it!
    To extend it even further, I had a pot of mashed potatoes, and with my leftover White Stew, I made a shepherds pie of sorts. That was a hit as well. Thank you for all your recipes.

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