Save to Pinterest 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 stew on a chilly evening when I needed something comforting but didn't want to spend hours in the kitchen. Seeing everyone eagerly ladle second helpings made me realize how special a simple meal can be.
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
- Sauté beef:
- Set 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 main 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 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 carefully quick-release any remaining pressure.
- Thicken (optional):
- For 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.
- Garnish and serve:
- Serve hot, garnished with chopped parsley if desired.
Save to Pinterest Sharing this stew with my family always brings smiles around the dinner table. It reminds us of cozy nights and the simple joy of hearty, homemade food.
Required Tools
To prepare this meal, you'll need a 6-quart Instant Pot, cutting board, chef's knife, wooden spoon, ladle, and a small bowl if making the slurry.
Allergen Information
This recipe contains no allergens. If using store-bought broth or tomato paste, verify labels for allergen or gluten traces.
Nutritional Information
Each serving provides roughly 385 calories, 15 g total fat, 28 g carbohydrates, and 34 g protein.
Save to Pinterest The Instant Pot makes this beef stew both tender and satisfying in less than an hour. Enjoy this comforting meal for easy weeknight dinners or relaxed weekends.
Recipe Questions & Answers
- → Can I use a different cut of beef?
Yes, cuts like chuck or stewing beef work best due to their tenderness when slow-cooked.
- → How do I thicken the stew?
Mix cornstarch with cold water to create a slurry, then stir it in and simmer until thickened.
- → What vegetables can I substitute?
Parsnips can be replaced with turnips or rutabaga; adjust cooking time as needed.
- → Can I make this stew dairy-free?
Yes, this dish contains no dairy ingredients, making it suitable for dairy-free meals.
- → Is this dish freezer-friendly?
Absolutely. Store cooled portions in airtight containers and freeze for up to 3 months.
- → How to enhance flavor richness?
Adding a splash of red wine to the broth before cooking deepens the overall flavor.