Description
Hearty instant pot beef stew delivers rich, comforting flavors that dance across hungry palates with deep, meaty goodness. Tender chunks of beef, perfectly seasoned vegetables, and savory broth create a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Proteins:
- 2 lbs (907 grams) beef chuck roast, cut into 1 ½-inch cubes
Vegetables:
- 1 small onion, chopped
- 4 medium carrots, peeled and chopped
- 3 medium Yukon gold or red potatoes, cubed
- 2 celery stalks, chopped (optional)
- 3 cloves garlic, minced
Seasoning and Liquid Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (added at the end, optional but recommended)
- 4 cups beef broth
- 1 bay leaf
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Meticulously coat each beef chunk with a robust seasoning blend of salt and ground black pepper, ensuring comprehensive coverage.
- Activate the Instant Pot’s sauté function and introduce a drizzle of olive oil to create a sizzling cooking surface.
- Execute strategic meat browning in multiple batches, developing a deep caramelized exterior on each piece, which takes approximately 3-4 minutes per batch.
- Transfer beautifully seared meat to a temporary holding plate, preserving those intricate flavor foundations.
- Replenish the pot with additional oil if the surface appears dry, then gently introduce diced onions and allow them to soften and become translucent.
- Incorporate minced garlic, vibrant tomato paste, fragrant thyme, earthy rosemary, and warming paprika, stirring continuously to prevent scorching and release their aromatic essences.
- Dust the mixture with flour, creating a subtle thickening agent for the impending sauce.
- Gradually stream beef broth into the pot, using a wooden utensil to liberate concentrated flavor fragments adhering to the bottom.
- Reintroduce the reserved meat, then fold in chopped carrots, cubed potatoes, sliced celery, and a solitary bay leaf, ensuring comprehensive ingredient integration.
- Secure the lid, programming the Instant Pot to high-pressure cooking for 35 minutes.
- Once cooking completes, permit a natural pressure descent lasting 10-15 minutes, followed by a swift pressure release.
- Finish the stew with a splash of balsamic vinegar, adjusting seasoning to personal preference.
- Extract the bay leaf, garnish with freshly chopped parsley, and serve this hearty creation piping hot.
Notes
- Choose meat with good marbling for tender, flavorful results that melt in your mouth.
- Patting beef dry before searing ensures a beautiful golden-brown crust and deeper flavor development.
- Cut vegetables into similar-sized chunks to guarantee even cooking and consistent texture throughout the stew.
- Balsamic vinegar adds a subtle tangy depth that brightens the rich, hearty beef flavors without overwhelming the dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg