Hearty Beef Instant Pot Stew

This beef stew made in the Instant Pot is perfect for busy weeknights when you want a hearty and comforting meal without hours of cooking. It brings together tender beef and rich flavors in under an hour, making it a reliable go-to that fills the kitchen with that classic stew aroma.

I started making this after a hectic day when I wanted dinner fast but didn&t want to compromise on comfort. It became one of my favorite shortcuts for a home-cooked meal.

Ingredients

• Beef chuck: makes the stew tender and flavorful choose cubes that are evenly sized for even cooking
• Flour: helps brown the beef and thickens the stew later opt for unbleached all-purpose flour
• Salt and pepper: season the meat and vegetables adequately
• Olive oil: is for browning the beef and sautéing aromatics use extra virgin for more flavor when cooking onions and garlic
• Onion: adds sweetness and depth peel and dice finely for better texture
• Garlic: complements the beef with pungent aroma mince freshly for best taste
• Tomato paste: enhances the stew&s richness use a good quality thick paste
• Beef broth: builds the savory base check for low sodium options for better salt control
• Worcestershire sauce: lifts the umami adding complexity to the sauce
• Potatoes: soak up the stew flavors and add heartiness peel and quarter evenly for cooking at the same rate as carrots
• Carrots: add natural sweetness and color peel and cut into chunks similar in size to potatoes
• Fresh thyme sprigs: bring subtle herbal notes use fresh if possible, dried can substitute if fresh is unavailable
• Bay leaf: gives a warm, earthy layer to the broth remove before serving
• Frozen peas: add a pop of color and freshness stirred in at the end so they stay bright and tender
• Chopped parsley for garnish: adds a fresh contrast and a burst of green

Instructions

Build The Base:

Toss beef in flour then season with salt and pepper thoroughly coating every piece. This step helps develop a nice crust that locks in juices and begins the thickening process.

Brown The Beef:

Set the Instant Pot to Sauté and pour in one tablespoon of olive oil. When hot and shimmering, add half the beef cubes spaced out to avoid steaming. Cook until golden brown on all sides about 3 to 4 minutes per side. Remove browned meat and repeat with remaining oil and beef. Browning in batches ensures caramelization rather than overcrowding.

Sauté Aromatics:

Add diced onions to the pot and cook while stirring for 2 to 3 minutes until softened and translucent. Stir in minced garlic and tomato paste cook for another minute until fragrant and well combined. This deepens the stew&s savory flavor.

Deglaze The Pot:

Pour in the beef broth and use a wooden spoon to scrape any browned bits stuck to the pot bottom. This step captures all the flavor and prevents burning during pressure cooking. Press cancel to stop sauté function.

Add Vegetables And Seasonings:

Return the browned beef to the pot, stir in Worcestershire sauce, potatoes, carrots, thyme sprigs and bay leaf. Mix gently so everything combines evenly and is submerged in liquid for cooking.

Pressure Cook:

Seal the Instant Pot and cook on high pressure for 35 minutes. Once done wait 10 minutes for a natural pressure release (this helps beef stay tender) then carefully perform a quick release to open the pot.

Finish With Peas And Season:

Turn the pot back to Sauté, add frozen peas and simmer for 2 minutes to heat through without overcooking them. Remove the bay leaf, check seasoning and adjust salt and pepper. Sprinkle chopped parsley before serving.

My favorite part is the way the Worcestershire sauce layers in umami without overpowering. This stew reminds me of chilly evenings at my grandmother&s house where the smell of simmering beef stew meant family was gathering around for comfort food.

Storage Tips

Cool the stew completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days. Reheat gently on the stove or microwave stirring occasionally for even warmth. If the stew thickens too much upon cooling, stir in a splash of broth or water.

Ingredient Swaps

You can swap beef chuck for stew meat if it is about the same size and well marbled for tenderness. For broth, vegetable broth works if you want a lighter stew. Try fresh Italian herbs like rosemary instead of thyme for a different aromatic profile.

Serving Ideas

Serve with rustic crusty bread or creamy mashed potatoes for a comforting meal. A side of sautéed greens or a simple green salad balances the richness. Leftover stew also makes a great filling for pot pies or shepherd&s pie.

Seasonal Twists

In fall add diced parsnips or turnips for an earthier flavor. Use fresh thyme and parsley from your garden in spring and summer to brighten the dish naturally. Swap out carrots for butternut squash in winter to add sweetness.

This stew comes together quickly but tastes like it simmered for hours making it a perfect weeknight meal.

Frequently Asked Recipe Questions

→ What cut of beef works best for this stew?

Boneless beef chuck is ideal as its marbled fat melts during cooking, ensuring tender and flavorful meat.

→ Can I substitute fresh herbs with dried ones?

Yes, dried herbs like thyme can be used; just reduce the quantity as they are more concentrated than fresh.

→ How do I prevent the beef from becoming tough?

Searing the beef before pressure cooking locks in juices, and cooking under high pressure for the proper time ensures tender meat.

→ Is it possible to use frozen vegetables in this dish?

Frozen peas are added at the end to maintain their texture; other frozen veggies can be added but adjust cooking times accordingly.

→ Can I make this dish in a slow cooker instead?

Yes, but cooking times will be longer — typically 6-8 hours on low to achieve similar tenderness.

→ What can I use instead of Worcestershire sauce?

A splash of soy sauce or a bit of balsamic vinegar can provide a similar depth of flavor if Worcestershire sauce isn’t available.