Instant Beef Stew

Instant Beef Stew

Instant Beef Stew
nutritional information (per serving)

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nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 10g50%
125 mg42%
478 mg21%
dietary fiber 5g17%
total sugar 6g
Vitamin C 16 mg82%
Calcium 76 mg6%
iron 5 mg28%
Potassium 1113 mg24%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

A comforting dinner that's easy, won't break the bank, and that the whole family is sure to love? Sign up with us. Beef Stew is our ideal meal on a chilly evening, combining tender beef with perfectly cooked vegetables and thick, rich broth. With an inexpensive cut of meat, it's an affordable dish that tastes even better the next day.

Homemade beef stew just got easier with the Instant Pot. First we'll brown the beef on the sauté function to give it lots of flavor, then we'll use the same pot to cook the onions and garlic. For a stronger flavor profile, we like to quench it with some red wine. Add the remaining ingredients along with the browned beef and pressure cook. Finally, a cornstarch is added to quickly thicken the stew.

Between searing the meat and simmering, most beef stew recipes require at least two hours of cooking time on the stovetop or in the oven. The Instant Pot cuts the time from prep to table to less than an hour and a half. In addition, it can be done mostly without handles and only dirty one pot. This is our style of weekday dining.

As long as your Worcestershire sauce is gluten-free, this beef stew recipe is a tasty addition to a gluten-free diet. If you're not gluten-free, serve with some crusty bread to mop up any leftover juice.

“This stew is delicious, easy and quick! If you're a fan of spicy food like me, sprinkle some chili and freshly ground black pepper into your bowl. You can also sprinkle freshly squeezed lime juice on top for an even spicier taste.” –Bahareh Niati

  • 2 Pound boneless Beef Meatloaf

  • 1 teaspoon kosher saltmore to taste

  • 1/2 teaspoon black peppermore to taste

  • 2 tablespoon rapeseed oildivided

  • 1 Middle yellow onionroughly chopped

  • 4 cloves Garlicchopped

  • 1 tablespoon tomato paste

  • 1/3 Cup red wine

  • 2 teaspoon fresh thyme leaves, or 1 teaspoon dried thyme

  • 1 Middle bay Sheet

  • 3/4 Pound infant Yukon Gold potatoes

  • 2 large carrots (about 1/2 pound), cut into 1 1/2 inch pieces

  • 1 large parsnip (about 1/2 pound), cut into 1 1/2 inch pieces

  • 2/3 Cup beef broth

  • 1 tablespoon cornstarch

  • 1 tablespoon Worcester sauce

  • 1 Cup frozen green peas

  1. Gather the ingredients.

    The spruce eats / Bahareh Niati

  2. Place the beef on a cutting board and cut into 1 inch pieces. As you do this, trim away excess fat and gristle (a little fat is good, but trim and discard any particularly large chunks). Season everything all over with salt and pepper.

    The spruce eats / Bahareh Niati

  3. Heat the Instant Pot on the sauté setting over high heat. Add 1 tablespoon oil to cover the bottom of the pot. Add half the beef in one layer and sauté until brown, about 4 minutes. Turn over with tongs and brown on the other side for about 3 minutes. Place the beef on a plate and repeat with the remaining beef. Put aside.

    The spruce eats / Bahareh Niati

  4. Add the remaining 1 tablespoon of oil to the Instant Pot. Add the onion and sauté, stirring occasionally, until just beginning to translucent, about 2 minutes. add garlic and tomato paste; Sauté until fragrant, about 30 seconds.

    The spruce eats / Bahareh Niati

  5. Add wine, thyme and bay leaf. Scrape the bottom of the pot to remove any brown stuck bits. Simmer until the wine is reduced by half, about 1 minute.

    The spruce eats / Bahareh Niati

  6. Turn off the sauté function. Add the potatoes, carrots, parsnips, beef stock, and browned beef to the saucepan along with the remaining juice. Stir to mix, then secure the lid. Cook on high pressure for 25 minutes. Use a natural remedy.

    The spruce eats / Bahareh Niati

  7. Once the pressure has released naturally, in a small bowl, whisk together the cornstarch and Worcestershire sauce until there are no lumps.

    The spruce eats / Bahareh Niati

  8. Remove bay leaf. Turn on the sauté function on high and add the peas. Once simmering, add the cornstarch mixture and stir. Simmer until slightly thickened, about 3 minutes.

    The spruce eats / Bahareh Niati

  9. Season with salt and pepper. Serve warm.

    The spruce eats / Bahareh Niati


  • A whole piece of ground beef is preferable to a pre-cut stew beef. This is because pot roasts often still have excess fat and gristle. Cutting up the beef yourself allows you to remove unwanted pieces and ensure the meat is a consistent size.
  • Browning the meat before pressure cooking the stews adds tons of flavor to the dish. If you're short on time, you can skip this step and add the beef with the veggies.
  • This recipe calls for whole baby yellow potatoes. They should be between 1 inch and 1 1/2 inches in diameter. You can use an appropriate amount of large potatoes cut into 1 1/2 inch cubes.
  • A natural release ensures the stew is perfectly cooked and tender. This can take up to 30 minutes. If you're impatient, you can do a quick release after a 15-minute natural release.

recipe variations

  • Various types of vegetables are good for beef stew. Make sure, however, that the ratio of vegetables to beef stays the same. Try beets, swedes, sweet potatoes or butternut squash. For an easy beef stew, substitute more potatoes and carrots for the parsnips.
  • As the wine in this recipe simmers, all of the alcohol will evaporate. If you don't have wine on hand or don't want to cook with it, substitute more stock and add a tablespoon or two of balsamic vinegar along with the peas.
  • If you don't have beef broth, you can use chicken or vegetable broth instead.

How to store and freeze it

  • Store leftover Instant Pot beef stew in an airtight container in the refrigerator for up to 4 days.
  • You can also freeze the leftover stew. Store in a freezer-safe container for up to a month, leaving an inch of slack. Thaw in the refrigerator before reheating.

Is beef stew gluten free?

Many beef stew recipes require the beef to be dusted with flour before browning to help the stew thicken. This will add gluten to the recipe. This recipe is flourless and instead uses cornstarch for thickening. Once again, as long as you make sure all ingredients are gluten-free, this beef stew is safe to consume on a gluten-free diet.

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