When you think about beef stew, you probably think about a pot slow simmering for hours and hours. Right? Well, this beef stew recipe takes just a fraction of the time, but still has that amazing homestyle slow cooked taste you’re looking for! And it couldn’t be any easier!
Most of the time my recipes don’t have a “story” that go along with them, it’s just stuff I like to eat. This beef stew recipe does though. My husband was hosting a “guys weekend” for he and some friends and I’d mentioned the week before that I’d make them beef stew if they wanted. Two hours before it was time for them to get here my husband was like,” You’re still making us beef stew right?” And so I figured out a way to get it done.
My favorite thing to serve with this is Honey Beer Bread. Easy, hearty and delicious all the way around.
This is a super easy instant pot recipe! Perfect if you’re just starting out and overwhelmed by it all.
Here are some more great and easy instant pot recipes we love:
- Big Batch Shredded Chicken in the Instant Pot
- Instant Pot BBQ Swiss Steak
- The Easiest Instant Pot Beef and Noodles
- Instant Pot Split Pea Soup
Step by step how to make it:
Step 1. Turn the instant pot to saute and add the oil. Brown the stew beef in small batches for the best results. Don’t have time to brown the beef? See the note below.
Step 2: Season the beef with salt, pepper, Worcestershire sauce and garlic.
Step 3: Deglaze the instant pot by adding the red wine and scraping the bottom of the pot to remove any browned bits of meat. Press the cancel/keep warm button.
Step 4: Add the rest of the remaining ingredients except for the cornstarch and water. Seal it up and cook on manual for 35 minutes.
Step 5: After the timer goes off, let the instant pot sit for 10 minutes before switching the vent seal to release the steam.
Step 6: Stir in the cornstarch slurry until the stew has thickened and then serve.
Absolutely. Searing the meat does add a lot of flavor to the finished stew though, so I recommend it.
Yes, just make sure you don’t exceed the max fill line on your instant pot.
Make sure your veggies are cut into larger chunks. Leaving the skin on your potatoes can also help them hold their form better.
Yes, beef stew freezes well and can be kept in the freezer for up to 3 months. Just be sure to thaw it completely before reheating and reheat your stew on low heat.
Substitute low sodium beef broth, stock or even veggie broth instead. But, be aware that it will change the depth of flavor of the stew. Wine adds a lot to the complexity of the flavor of the stew!
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- 1 1/2 pounds cubed stew beef
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1/2 (14 ounce) bag frozen pearl onions
- 1 pound carrots, sliced
- 4 potatoes, peeled and diced
- 1 (10.5 ounce) can beef consomme
- 1 (10.75 ounce) can tomato soup
- 1/2 cup water
For the slurry
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
1. Add the olive oil to the bottom of the Instant Pot and turn to the Saute function. Add the cubed beef in small batches and brown the beef on all sides.*
2. Add the salt, pepper, Worcestershire sauce and garlic to the Instant Pot and stir to coat and season the meat.
3. Next add the red wine* and deglaze the instant pot by scraping the browned bits of meat off the bottom of the pan. Press the cancel/keep warm button.
4. Add the remaining stew ingredients except for the slurry and stir to combine. Place the lid on the instant pot, making sure the vent is set to sealing.
5. Cook on Manual pressure for 35 minutes, then let it natural release steam for 10 minutes before opening the valve to do a quick release of any remaining steam. You may want to place a washrag over the top of the vent when releasing to prevent any extra liquids coming out with the steam.
6. Make the slurry by combining the water and cornstarch and gently stir it into the hot beef stew until it has thickened.
1. If you don't have time, you can skip Step 1 and not brown your meat.
2. If you don't have red wine, try substituting low sodium beef stock.
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