Hearty Instant Pot Beef Stew

• 4 cups beef stock or beef broth, divided, see note 2 for wine swap
• 2 cups thinly sliced carrots (about 3–4 large carrots)
• 1-3/4 cups thinly sliced celery (about 4–5 stalks)
• 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
• 1 pound baby gold potatoes (halved, or quartered if large)
• 2 tablespoons tomato paste
• 2-1/2 to 2-3/4 pounds beef chuck roast (cut into 1–2 inch cubes)
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil (divided)
• 1 cup yellow onion (diced, about 1 small onion)
• 2 teaspoons minced garlic (about 2 cloves)
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 beef bouillon cube (crumbled, see note 2 for extra flavor)
• 1/2 teaspoon paprika
• 1 teaspoon dried parsley
• 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas

1. Pour 1 cup of beef stock into the Instant Pot. Then, add the thinly sliced carrots, sliced celery, undrained fire-roasted diced tomatoes, baby gold potatoes, and tomato paste. This layering creates a protective base for the meat.
2. Cut the beef chuck roast into uniform 1–2-inch bite-sized cubes, trimming away any large, tough pieces of fat or gristle. Season all sides generously with salt and pepper (approximately 1 teaspoon of each).
3. Heat a large cast-iron pan (or a heavy-bottomed skillet) over high heat (see note 1 for sautéing tips). Add 1 tablespoon of olive oil. Once the pan is shimmering hot, add the cubed beef in batches (do not overcrowd the pan) ensuring it sizzles immediately. Sear the beef for about 2 minutes on each side until deeply browned, resisting the urge to stir it. Use tongs to flip each piece. Remove the seared beef with a slotted spoon and add it, along with any accumulated juices, to the Instant Pot. Repeat with remaining beef, adding more olive oil if needed.
4. Without washing the pan, allow it to cool slightly, then add the remaining 1 tablespoon of olive oil. Reduce the heat to medium-low. Add the diced onions and cook for 3–4 minutes, frequently scraping up the flavorful browned bits (fond) from the bottom of the pan as you stir. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the unsalted butter and allow it to melt (reduce heat to low if it gets too hot). Whisk in the all-purpose flour and continue whisking constantly for 1 minute to cook out the raw flour taste. Gradually pour in 1 cup of beef stock, continuing to whisk vigorously until a thick paste forms, about 1–3 minutes. Ensure you scrape the bottom of the pan thoroughly. Slowly add the remaining 1½ cups of beef stock and bring the mixture to a simmer, whisking constantly until smooth and thickened, about 2–4 minutes. (If using red wine, replace up to 1 cup of beef stock with dry red wine here; see note 2.)
5. Pour the prepared gravy into the Instant Pot. Add the crumbled beef bouillon cube, paprika, dried parsley, fresh thyme sprigs (or dried thyme), bay leaves, and Worcestershire sauce. Give everything a good, thorough stir. It’s crucial to ensure the beef is submerged in the liquid as much as possible; gently press it below other ingredients if necessary, which helps it cook evenly and become incredibly tender. Close and seal the Instant Pot lid. Cook on high pressure for 40 minutes. Once cooking is complete, allow the pressure to release naturally for 15 minutes (do not touch the steam release valve during this time). After 15 minutes, carefully vent any remaining pressure, then cautiously open the lid, tilting it away from your face. Remove and discard the bay leaves and thyme sprigs. Stir in the frozen peas.
6. Taste the stew and adjust seasonings as needed. A little extra salt, pepper, or even a small pinch of sugar can make a big difference in enhancing the overall flavor profile. Serve your delicious Instant Pot Beef Stew hot in bowls, ideally with hearty bread or fresh herbs for garnish. Enjoy this comforting meal!

Note 2 (Wine Substitution): For a deeper, more complex flavor profile, you can incorporate red wine. Replace up to 1 cup of the beef stock with a dry red wine like Pinot Noir, Merlot, or Sangiovese. Avoid sweet reds. If you prefer a non-alcoholic option that still provides depth and acidity, add 2 tablespoons of apple cider vinegar or red wine vinegar with the beef broth when making the gravy.

Note 3 (Storage & Reheating): Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. For longer preservation, freeze the stew in a freezer-safe container for up to 3 months. Always ensure it’s thoroughly thawed in the fridge and reheated until piping hot before serving. If the gravy is too thick upon reheating, a splash of beef broth or water will help thin it out.

Nutrition Facts