The Best Beef Stew

If you thought the best way to make the grandest beef stew was in a slow cooker, the Instant Pot will make you rethink that. You’ll have this ready in a fraction of the time, but with even richer flavor, making this stew one of the easiest, tastiest, and most tender dishes you can create. This classic, hearty dinner is a total winner.

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Dairy Free

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 6-8 servings, all-purpose flour, bag baby carrots, bay, beef broth, black pepper, can tomato paste, chuck roast or beef stew meat, contributed, cook 1 hour, dairy free, dried rosemary, dried thyme, dry red wine (like a pinot noir) or additional 1 cup beef broth, easy, extra-virgin olive oil, frozen cut green beans, garlic, garlic powder, garlic salt, instant pot beef stew, italian seasoning, large yellow onion, light or dark brown sugar, main course, onion powder, packet au jus dip or beefy onion dip mix, prep 10 min, pressure cook, ribs celery, sauté, sliced baby bella mushrooms, unpeeled baby red and/or white potatoes, worcestershire sauce

Prep Time

10 min

Cook Time

1 hour

Servings

6-8 servings

Ingredients

3 lbs chuck roast or beef stew meat
2 tsp garlic salt
2 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/4 cup extra-virgin olive oil
1 large yellow onion
2 ribs celery
8 oz sliced baby bella mushrooms
3 cloves garlic
2 tbsp Worcestershire sauce
1/4 cup all-purpose flour
4 cups beef broth
1 cup dry red wine (like a pinot noir) or additional 1 cup beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp light or dark brown sugar
2 leaves bay
1 bag baby carrots
1 lb unpeeled baby red and/or white potatoes
10 oz frozen cut green beans
1 can tomato paste
1 packet au jus dip or beefy onion dip mix

Instructions

Place the meat in a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder, and onion powder. Mix by hand until well-coated and set aside.
Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes, add the onion, celery, and mushrooms (if using) and sauté for 3 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
Add the Worcestershire, scrape up any browned bits, and let simmer with the veggies for 1 minute.
Add the seasoned meat and sauté, stirring often, for about 3 minutes, until the edges are just lightly browned.
Add the flour and stir until everything is coated.
Add the broth, wine, rosemary, thyme, and brown sugar and stir well, deglazing the bottom of the pot. Top with the bay leaves, carrots, potatoes, and green beans (if using) but do not stir them in. Just rest them on top of everything in the pot.
Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
Discard the bay leaves and add the tomato paste, leafy celery tops, and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together. Ladle into bowls and serve with some crusty French or garlic bread.

Notes

Lighter comforts: If you want this to be keto or paleo, leave out the brown sugar and potatoes and use coconut flour instead of all-purpose. Using coconut flour will also make it gluten-free. For less sodium, use low-sodium broth and salt-free tomato paste and leave out the au jus mix.
JEFF’S TIP: Some also love this with Guinness beer in place of the wine. Feel free to give it a shot.

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