Instant Pot Beef Stew
Mar 12, 2024, Updated Apr 01, 2024
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This Instant Pot Beef Stew is a great way to have dinner on the table without leaving a pot simmering on the stove all day. The meat and vegetables are left tender and packed full of flavor. This is a dinner that you will want to add to your weekly rotation!
This post is sponsored by Duda Farm Fresh Foods.
Why We Love This Recipe
- Saves time by cooking beef stew in the instant pot versus simmering on the stove all day.
- Perfect comforting meal on cool nights.
- Great for sharing with friends and family. You can easily double the recipe.
- Easy to make!
- Delicious and nutritious.
Now, we realize that you may not have or want to use the Instant Pot. That’s ok. If you still want to enjoy this recipe, here’s how to make it:
Recipe Tip
- If choosing any of the cooking options before, we recommend searing the meat in a skillet before placing in a dish or slow cooker. This will help give the beef stew added flavor. You can even sauté the onions along with it if you’d like!
- Be sure to add the slurry (cornstarch and water) after the cooking process to help thicken the gravy!
In the Oven: Preheat your oven to 325°. Place all the ingredients in a large baking dish or Dutch oven. Cover with foil and bake for 3-4 hours, until the beef is cooked through and the vegetables are softened. The gravy may dry out this way and that’s okay, simply add a little bit of water to your dish before serving.
In a Slow Cooker: Simply place all of the ingredients into a slow cooker. Cook on low for 6-8 hours.
Finish in the Oven: Whether you make this beef stew recipe in the oven, slow cooker or instant pot, we recommend finishing it off in the oven at 400° for about 10-15 minutes. This helps to thicken the sauce as well as brown the beef stew.
Ingredients To Make Instant Pot Beef Stew
- Beef stew meat
- Seasonings: olive oil, salt, pepper, Worcestershire Sauce, beef broth, tomato juice
- Thickening agents: water and cornstarch – this will help to thicken the sauce
- Vegetables: garlic, onion, celery, carrots, potatoes
How To Make Beef Stew In The Instant Pot
Add the olive oil to the Instant Pot and turn on the sauté function. When the oil starts to sizzle add in the meat and season with the salt and pepper. Cook the meat until browned on all sides.
Add the beef broth to the Instant Pot. Use a spatula or spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, Dandy® celery, onion, carrots, potatoes, and tomato juice. Close the lid and steam valve on the Instant Pot. Cook on high pressure for 35 minutes. Then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
More Delicious Comfort Food Recipes
- Shepherd’s Pie – made in a skillet, loaded with vegetables and topped with mashed potatoes, it’s an all in one meal!
- Classic Mushroom and Beef Stroganoff – steak, mushrooms and pasta make up this easy dinner recipe that’s perfect for busy weeknights.
- Slow Cooker Lasagna – prepare the meat the night before and place it in the slow cooker for a delicious meal after a busy day!
Only the Best from Duda Farm Fresh Foods
Nearly a century ago, Andrew Duda brought his first crop of celery to market. His idea was to grow a plant that was completely usable, and celery was just the right plant! Six generations later, his family is still passionate about bringing this versatile vegetable to your local grocer through the Dandy® brand.
Dandy® Celery is a year-round staple ingredient for many of your favorite dishes. Celery is packed with flavor and low in calories, making it a smart choice for snacking, cooking or for health benefits.
Related: How to Use Celery to Stretch Your Food Budget
More Celery Recipes We Love
- Thai Celery Bowls
- Crab Cakes with Celery
- Celery Fennel Salad
- Celery Pesto Pasta
- Buffalo Celery & Chicken Wontons
Instant Pot Beef Stew
Ingredients
- 2 lbs. Beef stew meat or chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 ½ Tablespoons Olive Oil
- 1 tsp salt
- 1 tsp pepper
- 2 garlic cloves minced
- 3 Tablespoons Worcestershire Sauce
- 1 medium onion sliced thinly
- 1.25 lb bag Dandy® celery sliced diagonally in thick pieces
- 6 carrots sliced diagonally in thick pieces
- 3/4 pound potatoes cubed
- 3 cups beef broth
- 1/2 cup tomato juice
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add in the meat and season with the salt and pepper.
- Cook the meat until browned on all sides.
- Add the beef broth to the Instant Pot. Use a spatula or spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, Dandy® celery, onion, carrots, potatoes, and tomato juice. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes. Then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
