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This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker and simmered in a mouthwatering broth. It’s loaded with potatoes, carrots, and lots of other yummy goodies!
When you’re looking for something that’s hearty, delicious and warming then look no further than this Instant Pot Beef Stew! This delicious homemade beef stew recipe is a super satisfying meal in a bowl, packed with garlic, herbs and given a lovely pop of umami with Worcestershire sauce. It’ll be your go-to in those chilly winter months! Also, if you don’t want to make this in an instant pot check out my homemade beef stew made on the stovetop.
Looking for more, yummy Instant Pot recipes? Why not also try my White Bean Pumpkin Chili (Slow Cooker, Instant Pot, or Stovetop) recipe and my Chickpea Butternut Squash Curry recipe!
why you’ll love this instant pot beef STEW
- A stew that’s brimming with flavors! Italian seasoning, herbs, and Worcestershire sauce come together, creating a deep, rich stew that’s so sumptuous.
- An easy stew recipe. This all comes together so easily and quickly. Simple to prep, this goes from pantry to table in 40 mins with no mess and no fuss.
- A hearty stew. Golden potatoes, sweet carrots, and mouth-watering beef, in a broth, thickened with cornstarch – this Instant Pot Stew will satisfy the hungriest of customers.
ingredients you’ll need
These ingredients listed below are just what you will need to make this quick and easy beef stew. Full measurements are listed further down below.
- Boneless Beef Chuck
- Veggies: carrots, potatoes, onions.
- Seasoning: salt, pepper, Italian seasoning, thyme, bay leaves. and parsley.
- Olive Oil
- Garlic
- Tomato Paste
- Worcestershire Sauce
- Cornstarch
- Beef Broth
how to make This instant pot beef stew
- First, brown the beef: Working in batches, place the seasoned beef chunks into the pot with hot oil for 4-5 mins, to brown them.
- Next, cook the stew: Add the remaining ingredients, except for the cornstarch and parsley. Stir, cook on manual/high for 35 mins.
- Then, thicken the stew: Mix your cornstarch with cold water, then add to the pot with the bay leaf. Switch to sauté mode and allow to simmer until thickened.
- Finally, garnish, serve, and enjoy!
How to make this beef stew on your slow cooker
- First, brown the beef: Working in batches, on your stovetop, place the seasoned beef chunks to the pan with hot oil and cook for 4-5 mins until browned. Add the garlic and onions, and let it cook for another minute.
- Next, add all ingredients to the slow cooker: Add the remaining ingredients (along with the browned beef with onions and garlic mix) except for the cornstarch and parsley. Stir and let it cook on high for 3-4 hours, or low for 7-8 hours.
- Then, thicken the stew: Mix your cornstarch with cold water, then add to the slow cooker with the bay leaf. Stir and let it incorporate. It will thicken up.
- Finally, garnish, serve, and enjoy!
recipe notes and tips
- Be sure to sear the beef, don’t skip this step as it really brings out the flavor of the meat.
- Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
- Use natural release for the best texture of the meat.
- If you want the stew extra thick, you can add in another tbsp of cornstarch.
- Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
- Make sure to remove the bay leaf.
- Garnish the Instant Pot Beef Stew with fresh, chopped parsley.
faq’s
This is a versatile stew, feel free to mix things up! Toss in some frozen peas for more veggies. You can swap out the Worcestershire sauce for coconut aminos. You can swap golden potatoes for sweet potatoes or go more festive with parsnips.
Allow to cool and refrigerate the stew in an airtight container in the for up to 4 days.
Yes indeed! Freeze this yummy stew in an airtight freezer-safe storage container for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
Simply rewarm leftovers in a Dutch oven or large pot on the stovetop, on medium-low heat or you can gently rewarm in the microwave.
This delicious pot of goodness is dairy free and gluten free.
Other recipes with beef
- Beef Stroganoff Soup
- Easy Mongolian Beef Stir Fry Recipe
- Beef Kafta
- Easy Homemade Beef Chili
- Keto Beef Chili Recipe
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Instant Pot Beef Stew
Ingredients
- 2 pounds boneless beef chuck roast or beef stew meat
- 4 medium carrots, cut into 1-inch pieces on the diagonal
- 1.5 pounds Yukon gold potatoes about 4 medium, cut into 1 1/2-inch piece
- 2 medium yellow onion, chopped into big chunks
- 4-6 cloves garlic, pressed
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 cups unsalted beef stock or low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- Freshly chopped parsley, to garnish
Instructions
- Cut the beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
- Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch piece.
- Place the beef chunks into a large bowl. Season with some salt and pepper. Turn the Instant Pot on. Add 1 tablespoon of oil into the pot and heat until shimmering hot.
- Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown about 4 to 5 minutes. Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
- Add in the remaining ingredients, except for cornstarch and parsley. Give it a gentle stir.
- Secure with the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
- Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
- Meanwhile, in a small mixing bowl, combine cornstarch with 2 Tbsp of water, stir until a smooth paste forms, and set aside.
- Unlock the lid and remove the bay leaf. Pour the slurry into the stew and stir gently. Be careful not the mash the veggies while mixing.
- Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
- Transfer the stew into the serving bowls, garnish with freshly chopped parsley and serve.
Notes
- Be sure to sear the beef, don’t skip this step as it really brings out the flavor of the meat.
- Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
- Use natural release for the best texture of the meat.
- If you want the stew extra thick, you can add in another tbsp of cornstarch.
- Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
- Make sure to remove the bay leaf.
- Garnish the Instant Pot Beef Stew with fresh, chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. It was out of this world it reminds me of my own, but I just couldn’t remember what I needed it. Thank you.
Thanks! So glad you loved it.
I just made this! Super tasty! If you halve everything, it all fits in the mini (3 qt) with just enough room to add some peas and jalapenos:)
Perfect. Glad you loved it