Instant Pot Beef Stew

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Instant Pot Beef Stew

served alongside fresh, hot bread or rolls is making an appearance on our dinner table a lot.

Prep Time20

Cook Time50

Total Time1 10

Course: 100 + BEST Easy Beef Recipes for Dinner

Cuisine: American

Servings:

2 Pounds Beef chuck roast, fat trimmed off and cut into cubes
Cooking Oil
1 Medium Yellow Onion chopped
6 Large Carrots sliced diagonally into pieces
3-4 Cloves Garlic minced
2 Stalks of Celery chopped
2 teaspoons Salt
1/2 teaspoon Black Pepper
2 teaspoons Each Rosemary and Thyme OR 2 1/2 Teaspoons Italian seasoning, divided
1/3 Cup Flour
4 Potatoes peeled and chopped into 1 inch chunks
6 Tablespoons Tomato Paste
2 Tablespoons Balsamic Vinegar or red wine *see note below
1-2 teaspoons Worcestershire sauce
1 teaspoon Ground Mustard
1/4 Cup Heavy Cream
1 Bay Leaf
2 Cups Beef Broth
15 Ounce Can Tomato Sauce
1/2 - 3/4 Cup Water
2 Tablespoons Cornstarch
3 Tablespoons Water
1 Tablespoon Brown Sugar

Set the Instant Pot to "Sauté" mode, add a little cooking oil and brown the meat on all sides. You may need to do this in batches.
2 Pounds Beef, Cooking Oil
Once the meat is browned, remove all the meat and add the onions, carrots, garlic, celery and seasonings. Cook for 3-5 minutes and then stir in the flour.
1 Medium Yellow Onion, 6 Large Carrots, 3-4 Cloves Garlic, 2 Stalks of Celery, 2 teaspoons Salt, 1/2 teaspoon Black Pepper, 2 teaspoons Each Rosemary and Thyme
Add the remaining ingredients and change the Instant Pot to "Stew/Meat" mode for 35 minutes. When it is done, let it sit for about 10 minutes before releasing the steam.
1/3 Cup Flour, 4 Potatoes , 6 Tablespoons Tomato Paste, 2 Tablespoons Balsamic Vinegar, 1-2 teaspoons Worcestershire sauce, 1 teaspoon Ground Mustard, 1/4 Cup Heavy Cream, 1 Bay Leaf, 2 Cups Beef Broth, 15 Ounce Can Tomato Sauce, 1/2 - 3/4 Cup Water, 2 Tablespoons Cornstarch , 3 Tablespoons Water, 1 Tablespoon Brown Sugar
Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (**see note below).

Brown the meat in a skillet on the stove top.
2 Pounds Beef, Cooking Oil
Add all ingredients to slow cooker and cook on low for 8 hours.
1 Medium Yellow Onion, 6 Large Carrots, 3-4 Cloves Garlic, 2 Stalks of Celery, 2 teaspoons Salt, 1/2 teaspoon Black Pepper, 2 teaspoons Each Rosemary and Thyme, 1/3 Cup Flour, 4 Potatoes , 6 Tablespoons Tomato Paste, 2 Tablespoons Balsamic Vinegar, 1-2 teaspoons Worcestershire sauce, 1 teaspoon Ground Mustard, 1/4 Cup Heavy Cream, 1 Bay Leaf, 2 Cups Beef Broth, 15 Ounce Can Tomato Sauce, 1/2 - 3/4 Cup Water, 2 Tablespoons Cornstarch , 3 Tablespoons Water, 1 Tablespoon Brown Sugar

Preheat oven to 320 degrees.
Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.
2 Pounds Beef, Cooking Oil, 1 Medium Yellow Onion, 6 Large Carrots, 3-4 Cloves Garlic, 2 Stalks of Celery, 2 teaspoons Salt, 1/2 teaspoon Black Pepper, 2 teaspoons Each Rosemary and Thyme, 1/3 Cup Flour, 4 Potatoes , 6 Tablespoons Tomato Paste, 2 Tablespoons Balsamic Vinegar, 1-2 teaspoons Worcestershire sauce, 1 teaspoon Ground Mustard, 1/4 Cup Heavy Cream, 1 Bay Leaf, 2 Cups Beef Broth, 15 Ounce Can Tomato Sauce, 1/2 - 3/4 Cup Water, 2 Tablespoons Cornstarch , 3 Tablespoons Water, 1 Tablespoon Brown Sugar

* You can use more beef broth or stock if you have it

** To finish in the oven, place in a Dutch oven or oven safe pot and cook under 450 degree heat to brown the top of the stew