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- 2 lbs beef chuck, trimmed and cut into 1-inch cubes - 4 medium carrots, peeled and sliced into rounds - 3 medium potatoes, peeled and diced into 1-inch cubes - 1 large onion, finely chopped - 3 cloves garlic, minced The main ingredients create a hearty base for your beef stew. I love using beef chuck because it becomes tender and rich in flavor during cooking. The carrots add sweetness and color, while potatoes bring a creamy texture. Onion and garlic add depth and aroma. - 4 cups beef broth (low sodium if preferred) - 2 tablespoons tomato paste - 2 tablespoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika The liquids and seasonings make the stew come alive. Beef broth enriches the stew with meaty flavor. Tomato paste adds a touch of sweetness and acidity. Worcestershire sauce boosts umami and depth. Thyme and smoked paprika introduce warm, earthy notes that complement the beef. - 2 tablespoons olive oil - 1 tablespoon cornstarch (for thickening the stew) - Fresh parsley, finely chopped (for garnish) - Salt and pepper to taste Olive oil is essential for searing the beef, enhancing flavor. Cornstarch helps thicken the stew if you like a heartier texture. Fresh parsley adds a bright touch when serving. Always season with salt and pepper to your taste, as this enhances every bite. {{ingredient_image_2}} - Trimming and cutting the beef: Start with 2 lbs of beef chuck. Trim off any fat. Cut the beef into 1-inch cubes. This helps the beef cook evenly. - Slicing carrots and potatoes: Take 4 medium carrots. Peel them and slice into rounds. Next, peel 3 medium potatoes and dice them into 1-inch cubes. This size lets them cook well in the stew. - Chopping onion and mincing garlic: Finely chop 1 large onion. Then, mince 3 cloves of garlic. These add great flavor to the stew. - Searing the beef: Select the ‘Sauté’ mode on your Instant Pot. Add 2 tablespoons of olive oil. When the oil shimmers, add the beef cubes in batches. Sear them for 5-7 minutes, turning occasionally. Remove the beef and set it aside. - Sautéing the vegetables: In the same pot, add the chopped onion. Sauté for 3-4 minutes until it turns translucent. Add the minced garlic and cook for 1 more minute. Stir constantly to avoid burning. - Combining all ingredients in the Instant Pot: Return the browned beef to the pot. Add the sliced carrots, diced potatoes, and 4 cups of beef broth. Mix in 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and 1 bay leaf. Season with salt and pepper. Stir everything together. - Setting the correct mode and time for pressure cooking: Close the lid tightly. Make sure the steam release valve is set to ‘Sealing’. Select the ‘Manual’ option and set the timer for 35 minutes to cook the stew under pressure. - Natural release vs. quick release methods: When the cooking time ends, let the pot rest for 10 minutes. This is called a natural release. After that, switch to a quick release to let out any remaining steam. Then, carefully open the lid. To achieve the ideal beef texture, select the right cut. I always use beef chuck. It’s tender after cooking and full of flavor. Cut the beef into 1-inch cubes for even cooking. Searing the beef first adds a rich taste. Don’t rush this step; let it get nice and brown. Adjusting seasoning improves flavor depth. Start with salt and pepper, then taste the stew. If it needs more kick, add Worcestershire sauce or smoked paprika. Fresh herbs like parsley also brighten the dish. To thicken your stew, I recommend the cornstarch slurry method. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this into the stew during the last few minutes of cooking. It thickens quickly and doesn’t alter the flavor. You can also use alternate thickening ingredients. Mashed potatoes or pureed vegetables work well. For a richer stew, try adding a bit of flour or even some ground oats. When cooking for different sized batches, adjust the time slightly. For a smaller batch, you can reduce the pressure cooking time by 5 minutes. For larger amounts, increase it by about 5-10 minutes. If you use frozen ingredients, cook for a bit longer. Add about 10 extra minutes to the cooking time. Fresh ingredients cook faster, so keep that in mind to avoid mushy vegetables. Pro Tips Choose the Right Cut: For a tender and flavorful stew, always opt for beef chuck, as it becomes incredibly tender after slow cooking. Prep Ingredients Ahead: Chopping vegetables and measuring spices in advance can save time during cooking and make the process smoother. Use Fresh Herbs: Adding fresh herbs like parsley at the end not only enhances the flavor but also adds a beautiful pop of color to your stew. Adjust Seasoning Before Serving: Always taste your stew before serving and adjust salt and pepper accordingly for the best flavor. {{image_4}} You can make your beef stew even better by adding more veggies. Seasonal vegetables work great. Think about using: - Sweet potatoes for a sweet touch - Parsnips for a nutty flavor - Turnips for a peppery bite To add greens, try spinach or kale. They mix in well toward the end of cooking. This way, they stay bright and fresh. Just toss them in for the last few minutes. This adds color and nutrition to your stew. Want to change up the flavor? Spice is your friend. Different spices can make your stew unique. Consider: - Adding a pinch of cayenne for some heat - Using rosemary for an earthy taste - Trying cumin for a warm flavor You can also add a splash of red wine. This gives a rich depth to the stew. Fresh herbs like thyme or bay leaves can brighten the taste. Just remember to remove whole herbs before serving. If you need gluten-free options, just swap the Worcestershire sauce. Use a gluten-free version or skip it. For low-sodium needs, use low-sodium beef broth. This will help control the salt levels without losing flavor. Adjust the seasoning to your taste as you go. These changes keep your meal tasty while meeting dietary needs. To keep your leftover beef stew fresh, let it cool first. Store it in airtight containers. Glass or plastic containers work well. Make sure to use containers that you can seal tightly. This helps prevent any odors from other foods in the fridge. Always label your containers with the date. This way, you know how long it has been stored. Freezing beef stew is easy and great for meal prep. Let the stew cool down before freezing. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from bags to prevent freezer burn. When you want to eat it, thaw it in the fridge overnight. This keeps the stew’s texture and taste. Reheat it on the stove or in the microwave until it is hot through. In the fridge, beef stew lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. After that, the stew can lose flavor and texture. Always check for signs of spoilage before eating. If it smells off or has strange colors, it’s best to throw it away. You can pair your beef stew with simple sides. I like to serve it with: - Crusty bread for dipping - Mashed potatoes for extra comfort - A fresh green salad for balance - Steamed vegetables for color and crunch These sides make the meal feel complete and cozy. Yes, you can use different cuts. Beef chuck is great for its flavor and tenderness. Other good options include: - Brisket, which adds a rich taste - Round, for a leaner texture - Short ribs, for a melt-in-your-mouth feel Each cut offers a unique flavor and texture. Choose what you like best! To boost flavor, try these tips: - Sear the meat well for a deep taste. - Use low-sodium beef broth for a rich base. - Add a splash of red wine for depth. - Mix in fresh herbs like thyme or rosemary. These steps can transform a good stew into a great one! In this article, we explored how to make a rich Instant Pot beef stew. We covered the main ingredients, such as beef chuck, carrots, and potatoes. I shared step-by-step instructions for preparation and cooking. You learned tips for perfecting taste and texture, plus variations to try. Remember, cooking is about creativity. Feel free to make this recipe your own. Enjoy a hearty meal today!

Hearty Instant Pot Beef Stew

A comforting and flavorful beef stew made easily in the Instant Pot, perfect for a cozy meal.
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Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, trimmed and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced into rounds
  • 3 medium potatoes, peeled and diced into 1-inch cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium if preferred)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • to taste salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (for thickening the stew)
  • to taste fresh parsley, finely chopped (for garnish)

Instructions
 

  • Begin by selecting the ‘Sauté’ mode on your Instant Pot. Add the olive oil and let it heat until it shimmers. In batches, add the beef cubes in a single layer, avoiding overcrowding. Sear each batch for about 5-7 minutes, turning occasionally until evenly browned on all sides. Remove the seared beef and set aside on a plate.
  • In the still-hot pot, add the chopped onion. Sauté for approximately 3-4 minutes until the onion becomes translucent. Next, add the minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
  • Return the browned beef to the pot. Incorporate the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, bay leaf, and a good pinch of salt and pepper. Stir well to combine all the ingredients.
  • Securely close the lid of the Instant Pot, ensuring that the steam release valve is set to ‘Sealing’. Choose the ‘Manual’ option and set the timer for 35 minutes for effective pressure cooking.
  • After the cooking cycle finishes, allow the pot to rest for 10 minutes to perform a ‘Natural Release’. Afterward, carefully switch to a ‘Quick Release’ to release any remaining steam before opening the lid.
  • If you prefer a thicker stew, create a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water in a small bowl. Set the Instant Pot back to 'Sauté’, stir in the slurry, and let it simmer for a few minutes, stirring frequently, until the stew thickens to your desired consistency.
  • Carefully remove the bay leaf from the pot. Taste the stew and adjust seasoning with more salt or pepper as needed. Ladle the delicious stew into bowls and garnish with freshly chopped parsley for a vibrant touch.

Notes

Serve with crusty bread for dipping and garnish with fresh parsley.
Keyword beef stew, comfort food, Instant Pot