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Instant Pot Beef Stew Recipe

Instant Pot Beef Stew Recipe

A rich and hearty beef stew with tender beef, root vegetables, and a savory red wine gravy, all made quickly and easily in the Instant Pot.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 715
Ingredients Method Notes

Ingredients
  

  • 1.2 kg beef chuck cut into 4cm (1.5-inch) cubes
  • 2 tbsp olive oil
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 3 large carrots peeled and cut into 2cm (1-inch) pieces
  • 2 celery stalks cut into 2cm (1-inch) pieces
  • 450 g Maris Piper potatoes peeled and cut into 3cm (1.2-inch) cubes
  • 3 tbsp plain flour
  • 2 tbsp tomato purée
  • 120 ml dry red wine like Merlot or Cabernet Sauvignon
  • 900 ml rich beef broth
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • ½ tsp freshly ground black pepper
  • 150 g frozen peas
  • A small bunch of fresh parsley chopped

Method
 

  1. Sear the Beef: Set your Instant Pot to the 'Sauté' function on high. Pat the beef cubes completely dry with a paper towel and season generously with salt and pepper. Add 1 tbsp of olive oil to the hot pot. Working in two batches to avoid overcrowding, sear the beef for 3-4 minutes per side, until a deep brown crust forms. Remove the seared beef to a plate and set aside.
  2. Sauté the Vegetables: Add the remaining 1 tbsp of olive oil to the pot. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions have softened and are turning translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Create the Sauce Base: Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw taste. Stir in the tomato purée and cook for another minute. This step helps to thicken the stew and adds another layer of flavour.
  4. Deglaze the Pot: Pour in the red wine to deglaze. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pot. This is where so much flavour is hiding! Let the wine bubble and reduce by about half, which should take 2-3 minutes.
  5. Combine and Pressurise: Turn off the 'Sauté' function. Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together well.
  6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 35 minutes at high pressure.
  7. Release the Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes. This helps the meat to stay tender. After 10 minutes, carefully move the valve to 'Venting' to release any remaining steam.
  8. Finish and Serve: Carefully open the lid. Remove the bay leaves. Stir in the frozen peas and fresh parsley. The residual heat will cook the peas in a minute or two. Taste the gravy and adjust seasoning with more salt and pepper if needed. Serve hot in bowls.

Notes

This stew is delicious served on its own, or with a side of crusty bread for dipping into the rich gravy.