Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
This beef stew was my go-to family dinner one chilly weekend. Everyone loved the tender chunks of beef and the rich, flavorful broth.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp, or to taste
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Parsley: 2 tbsp, fresh and chopped (optional garnish)
Instructions
- Brown the Beef:
- Set the Instant Pot to Sauté mode. Add oil and brown beef cubes in batches, about 3 to 4 minutes per batch. Transfer browned beef to a plate.
- Sauté Vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2 to 3 minutes until softened.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Combine Ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze and Stir:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure Cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release Pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken Stew:
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2 to 3 minutes until thickened.
- Finish & Serve:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save My kids always ask for seconds when this stew is on the table. It is a comforting meal that brings our family together at dinnertime.
Serving Suggestions
This stew pairs wonderfully with a slice of crusty bread and a green salad.
Make-Ahead and Storage
Cool leftover stew before storing in airtight containers. It will keep for up to three days in the refrigerator, or can be frozen for up to two months.
Nutritional Information
Each serving contains approximately 385 calories, 15 g of fat, 28 g of carbohydrates, and 34 g of protein.
Save Enjoy a warm bowl of this hearty beef stew on a busy weeknight or when craving comfort food. The Instant Pot makes family meals both quick and satisfying.
Recipe Questions & Answers
- → How do I ensure the beef is tender?
Browning the beef before pressure cooking seals in juices and enhances flavor. Cooking under high pressure for 35 minutes breaks down connective tissue for tenderness.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga, and potatoes can be replaced with other starchy vegetables to suit preference.
- → How can I thicken the stew broth?
Mix cornstarch with cold water to make a slurry, then stir into the hot stew while simmering until desired thickness is reached.
- → Is it possible to add extra flavor to the stew?
Adding a splash of red wine with the broth adds depth and enriches the overall taste of the stew.
- → What is the best way to store leftovers?
Cool leftovers quickly, then store in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.