Beef Stew
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.
Servings: 6 servings
Calories: 328kcal
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.
- Add carrots, potatoes, beef broth, salt, pepper, and herbs if using. Give everything a good stir.
- 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.
- 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
- Place enough olive oil in a large skillet to lightly coat. Heat over medium-high heat until hot. Add beef and sprinkle with salt and pepper to season; cook for 4 to 6 minutes, stirring occasionally, until browned on all sides.
- In a 4 to 6-quart slow cooker, layer potatoes and carrots. Add browned beef and top with tomatoes.
- Combine ¼ cup cornstarch with 1 cup vegetable broth, whisking until smooth. Add it to the beef drippings in the skillet over medium heat, whisking until it begins to thicken. Add an additional cup of broth and continue to whisk until well blended. Pour gravy over tomatoes and beef in the slow cooker.
- Cover; cook on low setting for 8 to 10 hours.
- Before serving, blend ¼ cup of cornstarch with 1 cup of water or broth. Stir the mixture and English peas into the stew. Cook on HIGH, covered, 10 minutes or until thickened.
Nutrition
Serving: 1 | Calories: 328kcal | Carbohydrates: 27g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 969mg | Potassium: 982mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5363IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 4mg
