Description
Hearty instant pot beef stew delivers rich flavors that dance across your palate with tender meat and robust vegetables. Cozy comfort fills each spoonful, inviting you to savor a classic meal that warms from the inside out.
Ingredients
Scale
- 2 lbs (907 g) beef chuck roast, cut into 1.5-inch cubes
- 4 cups (946 ml) beef broth
- 4 medium carrots, peeled and chopped
- 3 medium Yukon gold or red potatoes, cubed
- 2 tbsps (30 ml) olive oil
- 2 tbsps (30 ml) tomato paste
- 2 tbsps (16 g) flour (or cornstarch for GF)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped (optional)
- 1 tbsp (15 ml) balsamic vinegar (added at the end, optional but recommended)
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preparation and Searing: Season beef generously. Activate Instant Pot’s sauté function and heat olive oil. Brown meat in multiple rounds until a rich caramel crust develops, about 3-4 minutes per batch. Transfer seared pieces to a separate plate.
- Aromatic Foundation: Without cleaning the pot, add additional oil if necessary. Sauté onions until translucent, then incorporate garlic, tomato paste, thyme, rosemary, and paprika. Toast spices for 60 seconds to intensify flavors.
- Liquid Integration: Dust flour over aromatics, stirring to create a roux. Gradually pour beef broth, carefully scraping accumulated browned remnants from pot’s bottom. Return seared meat to pot and introduce carrots, potatoes, celery, and bay leaf. Mix thoroughly.
- Pressure Transformation: Secure lid and engage high-pressure mode for 35 minutes. Allow natural pressure reduction for 10-15 minutes, followed by swift pressure release to complete cooking process.
- Final Refinement: Infuse stew with balsamic vinegar for depth. Taste and recalibrate seasonings as needed. Remove bay leaf, sprinkle freshly chopped parsley, and serve piping hot.
Notes
- Ensure meat pieces are thoroughly dry before searing to achieve deep, caramelized exterior for maximum flavor development.
- If stew appears too thick, gradually add reserved beef broth or water during natural pressure release to reach desired texture.
- Cut root vegetables into larger, uniform chunks to maintain structural integrity and prevent overcooking during pressure cycle.
- Consider adding a splash of red wine during deglazing or incorporating Worcestershire sauce for additional umami complexity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg