Save Pin A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
I first made this beef stew on a chilly weekend when our family was craving something filling but I didn't want to spend hours in the kitchen. The Instant Pot made it so simple and the rich flavors made everyone ask for seconds!
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional garnish)
Instructions
- Brown the beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté vegetables:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Combine and add ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release pressure:
- Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Thicken stew (optional):
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Final touches:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save Pin On rainy evenings, everyone gathers around the table in anticipation of this comforting stew. It's a meal that brings the whole family together and always sparks happy conversation.
Serving Suggestions
This beef stew is delicious on its own or paired with crusty bread and a side salad for a complete dinner.
Variations
Swap the parsnips for turnips or rutabaga, or add more herbs like oregano for extra flavor. A splash of red wine will boost the richness if you like.
Nutritional Information
Each serving provides about 385 calories, 15 g total fat, 28 g carbohydrates, and 34 g protein. Great for a balanced meal without dairy.
Save Pin This Instant Pot beef stew quickly turns simple ingredients into a soul-warming meal. Enjoy with your favorite garnish for a cozy family dinner.
Recipe FAQs
- → What cuts of beef work best for this stew?
Beef chuck or stewing beef cut into cubes is ideal for tender, flavorful results.
- → Can I substitute the root vegetables?
Yes, options like turnips or rutabaga can replace parsnips for a different flavor profile.
- → How do I thicken the stew broth?
Mix cornstarch with cold water to create a slurry, then stir it in and simmer until thickened.
- → Is it necessary to brown the beef first?
Browning adds depth of flavor and color but can be skipped for quicker preparation.
- → What herbs complement this beef and vegetable combination?
Thyme, rosemary, and bay leaves enhance the savory taste and aroma of the stew.
- → Can this dish be prepared without the Instant Pot?
Though designed for pressure cooking, it can be adapted for stovetop simmering with longer cooking time.