Instant Pot Beef Stew Recipe

Beef chuck, potatoes and carrots make a hearty stew. Browning the beef in its own rendered fat builds the sauce; adding vegetables after pressure cooking keeps them from turning to mush.

Beef pieces, orange carrot and pale potato chunks in a thick golden-brown sauce in a white bowl. Hidden spices, exact meat cut and the original recipe are not identifiable.

About 6 servings (estimated) per full batch · About 120 minutes

https://cyrusramsey.com/instant-pot-beef-stew-recipe/

Ingredients

  • 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
  • 1 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil, only if needed for browning
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 3 cups low-sodium beef broth
  • 1 bay leaf
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 3 medium carrots, cut into 3/4-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon red wine vinegar

Method

Recipe by Brian Bateman.

  1. Use a 6-quart or larger pressure cooker. Pat the beef dry and season with salt and pepper. On sauté, brown it in three uncrowded batches, using oil only if the pot needs it. Leave each broad side against the hot pot long enough to brown. Transfer meat to a bowl and retain the rendered fat and browned fond.
  2. Cook onion in the pot for 5–6 minutes. Add garlic, tomato paste and thyme for 1 minute. Add Worcestershire and broth and scrape the bottom completely clean. Return beef and collected juices; add bay leaf. Keep this stew below the half-full mark and follow your cooker’s manual.
  3. Seal and cook at high pressure for 35 minutes. Allow full natural release and open only after the float drops on its own. Expect about 15 minutes for pressure buildup and 20–30 minutes or more for release. The beef should yield easily to a fork; if still firm, simmer it gently until tender before adding vegetables.
  4. Add potatoes, carrots and celery and simmer uncovered on sauté for 15–25 minutes, stirring and adjusting heat to prevent sticking, until the vegetables are tender. Add a little water if needed to keep them in the liquid.
  5. Remove bay leaf. Mix cornstarch with the cold water and stir into the simmering stew for 2 minutes. Finish with vinegar and taste before adding more salt. Divide into six hearty bowls; total yield is approximately 9 cups.

Serving, useful notes and storage

Reserve four portions for two later dinners for two people. The stew already includes potatoes; add green beans or a small salad for a different plate instead of another large starch. Reheat only the bowls needed, loosening the gravy with a little water.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.

Total yield is an estimate. Divide the finished batch evenly into the stated portions; measure the finished volume if you want a more exact serving size.