A hearty beef stew recipe made quickly in an Instant Pot, or the traditional way, is perfect for Fall. This mouthwatering stew is loaded with vegetables and tender beef. This is hands down the BEST Beef Stew recipe I have ever made and you will love it too!
I usually make beef stew the traditional way by starting it on the stove top and finishing it in the oven. You can definitely do that with this version and I wrote notes for that method in the recipe notes.
The Instant Pot effect:
The Instant Pot is perfect for beef stew because it pressurizes the meat and makes it so tender it melts in your mouth. Traditionally you need at least 2 hours in the oven to get these results. In the Instant Pot you can cook the stew in 35 minutes and let it depressurize for another 12-13 minutes. You can have dinner completely ready in a little over an hour. The fun thing about the IP is that everything is done in one pot – saute and cook.
The Process for Beef Stew Recipe:
Cooking the ingredients in batches is the key to the best flavor. The beef is sauteed in a hot pan or in the Instant Pot to give it a nice carmelized flavor. Always saute meat in single layer batches. If you crowd the meat it will steam, instead of carmelize, so batches are the way to go.
Deglazing the pan:
Don’t skip the deglazing step! Add red wine to the pot and scrape up the browned bits because that’s where the flavor is and you don’t want to miss it! You’ll only need 1/2 cup for the recipe, so open a bottle that you want to drink with your stew. I used a Pinot Noir, but you can choose any hearty red wine.
Vegetables for your Beef Stew:
Your vegetables should be cut about the same size to insure even cooking. Hearty root vegetables work best for this beef stew recipe so I’ve chosen carrots and potatoes. I like Yukon Gold potatoes because they have great flavor and hold their shape but you can use russets, yellow or red potatoes. I used mushrooms this time too which deepened the earthy flavor.
Herbs for added flavor:
I like to use a blend of herbs to season the beef stew, but pick your favorites. Rosemary grows in my yard so I tend to use it a lot, but be sure to strip the needles off the branch and finely chop.
When you add everything to the pot there will be a lot of liquid but it will thicken during cooking.
Cooking to perfection:
The Instant Pot will need to cook on high pressure for 35 minutes and then allow a 13 minute natural release.
Don’t forget to remove the bay leaves and then mix in the frozen peas.
The final step is adding a combination of cornstarch and water, also called a slurry, which acts as a thickener. Blend in well and the stew will start to thicken. Garnish with some chopped parsley for a nice pop of color.
Beef Stew in Instant Pot
- Instant Pot, optional
- 3 lbs Chuck roast, boneless, cut into 1" pieces
- 3 Tbsp Olive oil, divided
- 2 tsp salt, divided
- 1 tsp black pepper, freshly ground, divided
- 1 ½ cups onion, diced
- 3 Tbsp garlic, minced
- ½ cup dry red wine
- 2 cups beef broth
- 2 cups carrots, cut into 1/2" thick rounds
- 1 cup potatoes, cut into 1/2" chunks
- 1 cup button mushrooms, cut in half
- 2 Tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- 2 bay leaves
- ¾ cup tomato sauce
- 2 Tbsp water
- 2 Tbsp cornstarch
- 2 cups frozen peas, or fresh
- 3 Tbsp fresh parsley, roughly chopped
- Trim any large pieces of extra fat from the beef and cut into 1" pieces.
- Turn Instant Pot to SAUTE and add 1 tablespoons of olive oil. If cooking on stovetop add 1 tablespoon olive oil to a large oven proof pot and heat on medium high. Preheat oven to 275°Heat oil until shimmering and add half of the beef in a single layer. Do not crowd the meat or it will steam instead of saute. Sprinkle with half of the salt and pepper and let cook undisturbed for about 4 minutes on each side, or until the cubes have a dark brown crust. Transfer to a clean bowl and continue by sauteeing second batch, adding additional 1 tablespoon olive oil, salt and pepper. Remove meat and add to bowl with first batch of meat.
- Add 1 tablespoon of olive oil, heat, and add onions to the pot and saute until softened and lightly browned. Add garlic and saute for 30 seconds.
- Add red wine and delgaze by scraping bottom of pot to loosen browned bits. Allow wine to reduce by half. Add the beef broth.
- Add carrots, potatoes, herbs and Worcestershire sauce and stir together. Add meat and any juices that have accumulated in the bowl.
- Add the tomato sauce on the top.
- INSTANT POT:Close Instant Pot and seal. Set pressure to HIGH for 35 minutes, and then allow a 13 minute natural release. Vent to release remaining pressure and carefully open lid.OVEN:If preparing on stovetop, cover pot and put in preheated oven for about 2 hours. Check at 1.5 hours to see if you need any extra liquid. If needed, add water or additional broth. Stew is done if the beef can be shredded with a fork.
- In small bowl combine 2 tablespoons water and cornstarch.Remove bay leaf and stir peas.Stir cornstarch mixture into stew and gently mix until well blended and stew has thickened.
- Serve with parsley sprinkled on top as garnish.