Beef Stew

5 from 1 vote

This Instant Pot Beef Stew delivers fork-tender beef, hearty potatoes, and carrots in a rich, savory broth—without the all-day wait. Built with simple ingredients and finished in under an hour, it’s a cozy, one-pot dinner that tastes like it simmered all afternoon.

Prep Time15

Cook Time25

Additional Time20

Total Time1

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 328kcal

Author: Lynda - Southern Kissed

Ingredients

1½ pounds beef stew meat chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 small onion chopped
2 cloves garlic minced
3 medium carrots peeled and sliced
2 medium potatoes peeled and cubed
2 tablespoons tomato paste
3 cups beef broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary optional
1 cup frozen English peas
¼ cup cornstarch
1 cup water

Instructions

Set the Instant Pot to Sauté. Add olive oil and brown the beef on all sides, working in batches if needed so it actually browns and doesn’t steam.
Add the chopped onion and garlic. Sauté for 2 minutes, until fragrant and softened.
Press Cancel. Stir in the tomato paste, coating the meat and aromatics.
Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot before adding the carrots, potatoes, beef broth, salt, pepper, and herbs if using.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
Let the pressure release naturally for 10 minutes, then carefully quick release the rest.
Combine ¼ cup cornstarch with 1 cup water or broth, whisking until smooth.
Stir in the frozen peas. Press Sauté, add the cornstarch slurry, and simmer for 2–3 minutes until thickened and peas have cooked.

Video

Notes

Crockpot Directions

Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown it on all sides, 4 to 6 minutes, working in batches if needed.
Add the onion and garlic and cook for 2 minutes, until softened. Stir in the tomato paste, then pour in 1 cup of the beef broth, scraping up the browned bits from the bottom of the skillet.
Layer the potatoes and carrots in a 4 to 6-quart slow cooker. Add the beef mixture, the remaining 2 cups of broth, and the herbs, if using.
Cover and cook on low for 8 to 10 hours.
Whisk ¼ cup cornstarch with 1 cup water until smooth. Stir it into the stew along with the peas. Cover and cook on high for 10 to 15 minutes, until thickened.

Nutrition