Instant Pot Beef Stew

5 from 5 votes

Easy and delicious Instant Pot Beef Stew is fall-apart tender in a flavorful sauce. This recipe is so satisfying and chocked full of vegetables and can also be made in the oven.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 464kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Equipment

Instant Pot, optional

Ingredients

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

Instructions

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.

Nutrition