Description
This Instant Pot Beef Stew is a hearty, comforting dish perfect for any occasion. Tender beef chunks are seared and slow-cooked with red potatoes, carrots, celery, and aromatic herbs in a rich tomato and beef broth base. Finished with peas and a cornstarch slurry for the perfect thickened texture, this stew offers balanced flavors and satisfying warmth all made quickly and easily in your pressure cooker.
Ingredients
Scale
Beef and Sauté Base
- 1 ½ pounds beef stew meat (lean)
- 2 tablespoons oil (avocado or olive oil)
- 3 garlic cloves (finely minced)
Broth and Vegetables
- 3 cups beef broth (regular sodium, divided)
- 8 ounces tomato sauce (canned)
- 1 ¼ pounds red potatoes (cut into ½-inch cubes)
- 3 celery stalks (cut into ¼-inch pieces)
- 1 pound carrots (cut into ½-inch pieces)
- 1 small sweet onion (finely diced)
Seasonings
- 2 teaspoons packed brown sugar
- 2 teaspoons salt (to taste)
- ¾ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
Thickening and Finishing
- 3 tablespoons cornstarch
- 1 cup frozen peas
- Parsley (optional, for garnish)
Instructions
- Sear the beef: Set a 6-quart Instant Pot to the sauté function and add beef stew meat along with the oil. Sauté the meat for 3-4 minutes until it is lightly browned on all sides, which helps develop deep flavor.
- Sauté garlic: Add the minced garlic to the pot and cook for an additional minute until fragrant, stirring constantly to avoid burning.
- Add broth and vegetables: Pour in 3 cups of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add tomato sauce, potatoes, celery, carrots, onion, brown sugar, salt, pepper, thyme, rosemary, and sage. Stir well to combine. Seal the lid and ensure the pressure release valve is set to the sealed position.
- Pressure cook: Set the Instant Pot to high pressure for 30 minutes. Once the cooking time is complete, allow the pot to naturally release pressure for 10 minutes before carefully turning the valve to release any remaining steam.
- Make the slurry: While the stew is resting, in a separate bowl, whisk together the remaining ½ cup of warmed beef broth with 3 tablespoons of cornstarch until completely smooth. This mixture will thicken the stew.
- Thicken the stew: Switch the Instant Pot back to sauté mode. Slowly stir in the cornstarch slurry and frozen peas, cooking for 3-5 minutes until the stew has thickened to your desired consistency and the peas are warmed through.
- Serve and garnish: Scoop the stew into bowls, garnish with chopped parsley if desired, and serve warm with gluten-free bread or crackers for a complete meal. Enjoy!
Notes
- Use lean stew meat for a less fatty stew.
- You can substitute fresh herbs for dried, but reduce quantity by half.
- Ensure to scrape the bottom of the pot well before pressure cooking to prevent the burn warning on the Instant Pot.
- The natural pressure release helps keep the meat tender.
- For a thicker stew, add more cornstarch slurry in small increments.
- Can be made ahead and reheated; flavors may intensify overnight.
