Instant Pot Beef Stew
The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
I jumped on the Instant Pot bandwagon in the Fall of 2020, just to see if it would live up to all of its hype.
Dozens of meals later, I am here to say that an Instant Pot is a fantastic tool to have on hand! You can create flavor that is typically only achieved after hours in the kitchen. That’s the true beauty of utilizing an Instant Pot – it erases hours of cooking and produces incredible dishes in a matter of minutes!
My Instant Pot Beef Stew is a prime example! Fork tender beef, loads of vegetables and a rich, creamy sauce come together in just 30 minutes. Spoon over a mountain of mashed potatoes or my Cauliflower Mash and you’ll have a gourmet meal in no time at all.
Pro Tip: This dish can also be made in a slow cooker set to high for 4-6 hours or low for 6-8 hours.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Instant Pot Beef Stew
Servings: 6-8
Ingredients
For the Beef
- 2 1/2 lbs. Heinen’s beef chuck roast, cut into 1-inch cubes
- 4 Tbsp. flour
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For the Stew
- 3 cups carrot, diced
- 3 cups celery, diced
- 2 cups baby yellow potatoes, halved
- 1 medium yellow onion, diced
- 10 oz. mushrooms, halved (optional)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 bay leaf
- 6 cloves of garlic
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 4 Tbsp. tomato paste
- 2 1/2 cup beef broth
- 2 Tbsp. flour
- 2 Tbsp. cool water
For the Cauliflower Mash
- 1 head of Cauliflower, cut into florets
- 2 Tbsp. butter
- 1/4 cup parmesan cheese
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1/4 cup heavy cream
Instructions
For the Beef Stew
- Toss the cubed beef chuck in flour, 1tsp. Italian seasoning, salt and pepper. Brown in a sauté’ pan with a drizzle of olive oil over medium-high heat for a minute or two until beef is golden. If you do not have time to brown the beef, simply coat it in the flour mixture and add it directly to the Instant Pot.
- Add the diced carrot, celery, potatoes, onion and mushrooms to the Instant Pot.
- Add the salt, pepper, oregano, garlic powder, bay leaf and garlic cloves.
- In a separate bowl, whisk together the wine, balsamic vinegar, tomato paste and beef broth.
- Pour the sauce over all of the ingredients in the Instant Pot, stir and lock the lid.
- Pressure cook on high for 30 minutes. Once cooked, let the steam naturally release for at least 10 minutes.
- Once the pressure is released, open the lid and turn the Instant Pot to the sauté setting.
- Whisk together the flour and cool water in a small bowl and add to the Instant Pot. Stir for 2-3 minutes on sauté while the stew thickens.
- Serve over cauliflower mash (see below) or mashed potatoes.
For the Cauliflower Mash
- Cook the cauliflower florets in a pot of boiling water for 10 minutes, or until fork tender.
- Drain cauliflower and add to a food processor.
- Add the butter, parmesan cheese, salt, pepper and heavy cream to the food processor and blend for 3-4 minutes until the cauliflower is smooth and fluffy.
- Add additional salt and pepper, to taste.
- Serve right away.
I found this randomly on Instagram and I’m so glad I did. It is flavorful, hearty, and delicious. I subbed more beef broth for the wine, as I had none, and it turned out great.
We are so glad you enjoyed this recipe, Kristi! Great thinking on adding more beef broth. Thank you for sharing this feedback with us.