This Instant Pot Beef Stew Recipe is a classic! It requires simple ingredients and is super easy to put together for a comforting dinner on a chilly or rainy day.
The soft potatoes and vegetables and how the beef melts in your mouth is the best part of this stew. Considering that we are just using a few pantry essentials, the flavor profile in this stew is astounding!
Growing up, we would always eat beef stew as soon as it started getting colder outside, so I have decided to recreate one of my favorite recipes to share with yall!
What is beef stew?
Beef Stew is a dish made using beef and various other ingredients, including potatoes, vegetables, herbs, spices, and broth, to produce a flavorful, savory dish that is usually served as the main course.
Is beef stew soup?
A soup may be entirely liquid or contain additional ingredients (such as meat or vegetables) covered in broth, water, or stock. While a stew like this one is much more hearty and thicker.
What's the difference between chili and stew?
Many people consider chili as a form of stew, but with smaller pieces of ingredients and less overall variety. Typically, beans, tomatoes, meats, and chilies or chili powder are used in preparing chili.
Try my ultimate Vegetarian Chili recipe! This EPIC chili has a combination of 4 types of beans, 3 types of peppers, sweet potato, and a bevy of smoky spices. I make this plant-based chili rich and "meaty” by using my favorite Boonville Barn Piment d'Ville chili powder mixed with vegan "beef" broth.
What kind of meat is called for in this Instant Pot Beef Stew Recipe?
You can find pre-cut "boneless beef stew meat" in the meat department of most grocery stores. To ensure that the meat is tender, look for a decent amount of marbling (AKA: fat).
Ingredients needed to make Instant Pot Beef Stew:
Boneless Beef Stewing Cubes:
When cooking beef stew it’s very important to brown and caramelise the meat first. This will create added depth and flavour to the whole stew.
Onion and Garlic:
These fragrant ingredients provide a mouthwatering flavor foundation. Depending on your liking, cut the onions into thin or thick dices.
Our kids will tell you that actually their favorite part of this beef stew are the tender vegetables! When it comes to potatoes I prefer to use Russets that have been peeled and cubed. They are super starchy which adds a richness to the stew, have great flavor, and nice texture.
Yukon gold potatoes have a creamy texture that is really nice also if you prefer those. Baby-sized potatoes of all sorts of varieties can be used to make this beef stew also, simply half them instead of cutting into cubes like a Russet.
I prefer to use full-sized carrots so that I can slice it down into rounds that are the exact thickness that I prefer. However, you can also use baby carrots and wouldn't really need to cut them down at all.
Broth and Seasonings:
For this Instant Pot Beef Stew recipe I use a few key pantry ingredients like beef broth, Italian Seasoning, Worcestershire Sauce, and tomato paste to create big, bold flavor.
Storing & freezing tips:
To store in the fridge:
You can store any leftover Instant Pot Beef Stew in the refrigerator in an airtight container for 3-4 days. Reheat quickly in the microwave or simmer in a pot on the stove.
This beef stew can be frozen for up to 3 months after being thoroughly cooled and transferred to a freezer-safe container.
The instant pot beef stew should thaw overnight in the refrigerator before being reheated in the microwave or on the stovetop.
If you’ve made our Instant Pot Beef Stew I would be so grateful if you would rate the recipe and let me know what you think in the comments below!Print
Instant Pot Beef Stew
This recipe for Instant Pot Beef Stew requires minimal ingredients and is easy to pull together for a wholesome meal any day of the week.
- Prep Time: 20
- IP Natural steam release: 10 min
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
2 tablespoons olive oil
1 ½ pounds boneless beef stew meat
1 teaspoon coarse kosher salt
1 teaspoon black pepper
1 teaspoon Italian Seasoning
1 heaped tablespoon of tomato paste
3 cups beef broth
1 (8-ounce) can of tomato sauce
2 tablespoons Worcestershire Sauce
3 cloves garlic, grated or finely minced
1 large yellow onion, diced
1 pound carrots, peeled and sliced into ½-inch thick rounds
1 pound Russet potatoes, peeled and diced
2 tablespoons cornstarch or tapioca starch
2 tablespoons cold water
1 tablespoon finely minced flat-leaf parsley
Turn the Instant Pot to the saute function. When warm, add the olive oil. When the oil starts to sizzle add the boneless beef stew meat. Season with salt, pepper, and Italian Seasoning then give a good stir.
Cook the meat until it is browned on all sides and no red/pink color remains.
Add the tomato paste to the pot and stir to coat the meat while also scraping up any browned bits that have formed on the bottom of the Instant Pot.
Add the beef broth, tomato sauce, and Worcestershire Sauce. Stir to combine.
Now add the garlic, onion, carrots, and potatoes. Stir well to make sure everything is combined.
Turn the saute function off, and place the lid on the Instant Pot with the vent set to sealing. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for another 10 minutes before performing a quick release.
In a small bowl, mix together the cornstarch or tapioca starch and cold water until completely combined creating a slurry. Add the slurry to the Instant Pot and stir until the stew thickens slightly.
Add the flat-leaf parsley to the beef stew and serve immediately.
- Serving Size: 1 bowl
- Calories: 359
- Sugar: 12.7 g
- Sodium: 686.8 mg
- Fat: 10.8 g
- Carbohydrates: 38.6 g
- Protein: 31 g
- Cholesterol: 71.4 mg
Keywords: beef stew, Instant Pot beef stew, stew, soup, Instant Pot, beef