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- 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, peeled and diced - 1 cup green peas (frozen is fine) - 4 cups beef broth - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish The key to a great beef stew is using the right ingredients. I choose beef chuck for its rich flavor and tenderness. It cooks well in the Instant Pot, giving you that melt-in-your-mouth goodness. The olive oil helps to brown the beef, adding depth to the stew. Onions and garlic are my go-to aromatics. They create a base of flavor that makes the stew sing. Carrots and potatoes bring sweetness and heartiness. I love adding peas for a pop of color and extra nutrients. - You can use brisket or round cuts of beef. They also work well and bring unique flavors. - Feel free to swap in other veggies like parsnips or turnips. - For a low-sodium option, use low-sodium beef broth. It keeps the dish tasty while reducing salt. Using fresh vegetables usually gives better flavor and texture. However, frozen veggies can save time and work just as well. If you use frozen peas, add them at the end to keep them bright and tender. When using frozen carrots or potatoes, they may need a bit more cooking time. Just adjust the pressure cooking time if you want them softer. - Cubing beef and vegetable cutting Cut your beef chuck into 1-inch cubes. This size ensures even cooking. Next, chop your onion and mince the garlic. Slice the carrots and dice the potatoes. Having all your ingredients ready makes cooking easier. - Sautéing tips for better browning Set your Instant Pot to Sauté mode. Add the olive oil and let it heat up. Season the beef cubes with salt and pepper before adding them. Brown the beef well, about 5-7 minutes. This step adds flavor to your stew. After browning, take the beef out and set it aside. - How to set the Instant Pot correctly After sautéing, add the onion and garlic to the pot. Cook for 2-3 minutes until the onion is soft. Then, add carrots, potatoes, thyme, and smoked paprika. Stir everything together. - Pressure cooking settings explained Next, deglaze the pot by stirring in the tomato paste. Pour in the beef broth and scrape the bottom. This prevents burning. Return the browned beef to the pot. Seal the lid and set the Instant Pot to Manual mode for 35 minutes. Ensure the pressure valve is set to Sealing. - Adding ingredients at the right time When the cooking time is up, let the pressure release naturally for 10 minutes. Then switch the valve to Venting to release any leftover pressure. After that, stir in the green peas. - Tips for achieving the perfect consistency If you want a thicker stew, blend a small portion and mix it back in. This trick gives your stew a nice, hearty texture. Ladle the stew into bowls and garnish with fresh parsley for a pop of color. For the complete recipe, check out the Full Recipe section. To make your beef stew great, start with browning the meat well. This step adds deep flavor. Use a hot pot and add olive oil before the beef. Don’t crowd the pot; it will not brown nicely. Let it cook for about 5-7 minutes on each side. If you want more taste, herbs are your friend. Add thyme and smoked paprika to bring out rich notes. Fresh herbs can also add a bright flavor. Toss in some parsley before serving for a fresh touch. Sometimes, your stew may turn out too thin. To fix this, you can blend a small part of the stew. This thickens it while keeping all the flavors. If you find your stew too salty, add diced potatoes. They soak up the saltiness. Cook them for a bit until tender, then remove them before serving. Want to save time? Prep your ingredients the night before. Chop your veggies and cube the beef ahead of time. Store them in the fridge to keep them fresh. After cooking, if your stew is too hot, cool it quickly. Place the pot in a sink filled with ice water for fast cooling. This trick helps keep your stew safe to eat later. For the full recipe, check out the entire guide to make this dish your own! {{image_2}} You can change the taste of your stew easily. Try adding red wine or beer. These drinks bring a deep richness. They also add a nice depth to the flavor. Just replace a cup of beef broth with wine or beer. You can also try exotic spices like cumin. Cumin adds a warm, earthy taste. A little goes a long way, so start small. Need a gluten-free option? Use gluten-free beef broth. This simple swap keeps your stew safe for all diets. You can also make a vegan version. Replace beef with mushrooms or lentils. Use vegetable broth instead of beef broth. This gives you a hearty, filling dish without meat. Adding seasonal veggies can change your stew. In summer, use zucchini or bell peppers. These fresh vegetables brighten up the dish. In winter, stick to root veggies like parsnips or turnips. They add warmth and comfort. Don't forget to pair your stew with fresh herbs. Parsley or thyme can really lift the flavors. Enjoy experimenting with what you have! For the complete recipe, check out the Full Recipe. To keep your beef stew fresh, use airtight containers. Glass or plastic containers work well. Let the stew cool down to room temperature first. This helps prevent moisture build-up inside the container. Store leftovers in the fridge for up to three days. When reheating stew, the stove is best. Pour the stew into a pot and heat it on medium. Stir often to ensure even heating. You can also use a microwave. Place the stew in a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it reaches 165°F to stay safe. To freeze beef stew, let it cool completely. Then, transfer it to freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Label the containers with the date. When ready to eat, thaw the stew overnight in the fridge. Reheat it on the stove or microwave before serving. For the full recipe, check out the details above. Cooking beef stew in the Instant Pot takes about one hour. You need 20 minutes for prep and 35 minutes for cooking. After cooking, let the pressure release naturally for 10 minutes. This method speeds up the process while keeping the meat tender. Yes, you can use different cuts of beef. Options like brisket, round, or even sirloin work well. Choose cuts that have some fat for better flavor and tenderness. Chuck is ideal, but don't hesitate to experiment with your favorite cuts. Preparing beef stew without browning the meat is possible, but it may affect flavor. Browning adds depth and richness. If you skip this step, your stew might taste less complex. I highly recommend browning for the best results. Beef stew pairs well with many sides. Consider serving it with crusty bread or rice for a filling meal. Mashed potatoes bring a creamy texture that complements the stew. A simple green salad adds freshness and crunch. The beef is tender when it breaks apart easily with a fork. It should not feel tough or chewy. After cooking, check a piece to ensure it’s soft. Properly cooked beef should melt in your mouth, creating a comforting stew experience. This blog post covered how to make a delicious beef stew. We discussed the key ingredients, cooking steps, and tips for perfect results. Now, you have options for ingredient substitutions and flavor variations. I shared storage tips to keep your stew fresh and even answered common questions. Beef stew is versatile and can suit many tastes. Enjoy experimenting with flavors while making this classic dish. With practice, you’ll master the art of stew-making!

Instant Pot Beef Stew

Discover the secret to a flavorful, hearty meal with this Savory Instant Pot Beef Stew recipe. In just one hour, you can create a comforting dish packed with tender beef, fresh vegetables, and aromatic spices. Perfect for busy weeknights or cozy weekends, this stew will warm your heart and satisfy your cravings. Click through to explore this easy-to-follow recipe and make mealtime a breeze!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 medium carrots, sliced

3 medium potatoes, peeled and diced

1 cup green peas (frozen is fine)

4 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sauté the Beef: Turn the Instant Pot on to the Sauté mode. Heat the olive oil and add the beef cubes, seasoning them with salt and pepper. Sauté until the beef is browned on all sides, about 5-7 minutes. Remove and set aside.

    Cook the Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

      Add Vegetables and Spices: Add the sliced carrots, diced potatoes, thyme, and smoked paprika. Stir well to combine.

        Deglaze the Pot: Stir in the tomato paste, then pour in the beef broth scraping the bottom of the pot to ensure nothing is stuck.

          Return the Beef: Add the browned beef back into the pot and stir to combine. Ensure the ingredients are submerged in the liquid.

            Pressure Cook: Seal the lid of the Instant Pot and set it to Manual mode for 35 minutes. Ensure the pressure valve is set to Sealing.

              Natural Release: Once cooking is complete, let the pressure release naturally for 10 minutes before switching the valve to Venting to release any remaining pressure.

                Finish with Peas and Thicken (optional): Add the green peas into the stew and stir. If you want a thicker stew, you can blend a small portion of the stew and mix it back in.

                  Serve: Ladle the stew into bowls and garnish with chopped fresh parsley for a burst of color and freshness.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6