Instant Pot Beef Stew (2024)

• ▢ 1 tablespoon olive oil
• ▢ 2 pounds beef chuck roast or beef stew meat - cut into 1-inch chunks
• ▢ 1 teaspoon salt - plus more to taste
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 tablespoon all-purpose flour
• ▢ 6 cloves garlic - minced
• ▢ 3 cups low sodium beef broth or beef stock
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 (14 ounce) can diced tomatoes
• ▢ 1 large yellow onion - diced
• ▢ 1 pound potatoes - chopped into 2-inch cubes
• ▢ 5 carrots - peeled and chopped
• ▢ 2 stalks celery - chopped
• ▢ 2 whole star anise - optional, but recommended
• ▢ 1 bay leaf
• ▢ 1 tablespoon cornstarch - double for a thicker stew
• ▢ 2 tablespoon cold water
• ▢ Fresh chopped parsley - for serving

• Turn your Instant Pot on and set it to saute function, high. Add the olive oil. Once the oil starts to sizzle and pop, add the beef in a single layer. Season with salt, pepper, and Italian seasoning. Sear the beef chunks for 2-3 minutes, or until brown on all sides. Remove the seared beef chunks to a clean plate and repeat with any additional meat, if necessary.

• Add the seared beef back to your pressure cooker and sprinkle 2 tablespoons flour. Stir the beef to prevent burning. Saute for 1-2 minutes. Add the garlic and saute for one minute more.

• Add the beef broth,Worcestershire sauce, diced tomatoes, onion, potatoes, carrots, celery, and star anise. Mix well to combine and scrape up any browned bits that may be stuck to the bottom of the pot. Add the bay leaf.

• Turn off saute mode. Close the Instant Pot lid and turn the steam release valve to the sealing position. Select the Manual / Pressure Cook setting; adjust to high pressure, and set the timer for 35 minutes. Press start (keeping in mind that it takes approximately 10-15 minutes for the pressure cooker to reach full pressure and start cooking).

• When the cooking time is finished, release pressure naturally for 10 minutes before doing a quick-release and allow the remaining pressure to release according to the manufacturer’s instructions. Carefully remove the lid, remove the star anise, and set the Instant Pot back to high saute mode.

• In a small bowl mix the 1 tablespoon cornstarch with 1-2 tablespoons of water to create a thick slurry. Stir the cornstarch slurry in with the beef stew, stirring frequently, until slightly thickened.

• Serve immediately garnished with fresh parsley, if desired. Enjoy!

• Beef: The best choice for stew is Beef Chuck, aka – Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, or Top Chuck.Other top contenders include Short Ribs, Bottom Round Roast, Rump Roast, Top Round, Round Tip Roast, English Roast, or Pot Roast.
• Which potatoes should you use? Waxy potatoes are best in stews as they’re less likely to fall apart or get mushy. My go-to potato whenever I make this recipe is Yukon gold potatoes. Small red potatoes are a great alternative. Russet potatoes will work in a bind, but keep in mind that they will probably start to dissolve into the stew by the end of cooking.
• What size should I chop everything?There will be some variation according to personal preference, but try staying within the following range.
  • Beef- I always go for generous 1-inch pieces or somewhere in that range.
  • Potatoes – Chop your potatoes into chunks larger than the beef. Aim for approximately 2-inch pieces
  • Carrots – Large chunks, at least 1 to 2-inch pieces
  • Onion + Celery – Small dice
• If you’re gluten-free, you may skip the flour and add a couple of tablespoons of tomato paste instead, or try using gluten-free all-purpose flour. The purpose of the flour (or tomato paste) and cornstarch at the end of cooking is to thicken the stew.
• Leftovers will stay delicious for 3-4 days when stored in an air-tight container in the refrigerator.
• Optional – Add a splash of red wine to deglaze your pot and add extra amazing flavor!

Originally published November 7, 2018