It’s that time of year again to start hibernating indoors and making Winter favorites like this incredible Beef Stew recipe!
Carrots, celery, onions, and potatoes.
Necessities for a hearty beef stew 🙂
Directions for Instant Pot Beef Stew:
- Clean, chop and prepare vegetables & potatoes. Cut meat into bite sized chunks.
- In a gallon freezer bag, marinate meat with 1/4 cup flour, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Marinate in refrigerator for 1 hour. Make sure to mix the meat a good amount in the bag, so its evenly coated and flour is absorbed.
- Heat 2 tablespoons of olive oil in Instant Pot on sauté setting until oil is very hot.
- Pour meat in Instant Pot and sear until browned on all sides. When mostly browned (its okay if its not all completely browned on all sides), add 1/2 cup of red wine and deglaze bottom of pot with a wooden spoon. Cook and stir for about 2-3 minutes until you cannot smell the alcohol.
- Add 6 cups of beef broth (Better Than Bouillon- Roasted Beef Base, tastes the best), 2 tablespoons Worcestershire sauce, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon pepper, 1/2 teaspoon salt. Stir to combine.
- Add in chopped potatoes, carrots, onion, and celery. Stir to combine.
- Place lid on Instant Pot and, set valve to closed, set to high pressure for 35 minutes.
- Manually release steam.
- Open lid, add a cornstarch slurry (3 tablespoons cornstarch and 3 tablespoons cold water). Turn Instant Pot to sauté setting, let boil for about 5 minutes, stirring constantly.
- Serve & enjoy (with lots of bread and butter!!!)
I hope you enjoy your Instant Pot Beef Stew! Please rate & comment with your thoughts.
Instant Pot Beef Stew
Super savory, easy-to-make, Instant Pot Beef Stew.
Ingredients
- 2-3 pounds stew meat (chuck roast), cut into bite sized chunks
- 6 cups beef broth (for flavor use, )
- 5 medium red or white potatoes, peeled & cubed
- 1 extra large onion, chopped
- 3 large carrots, peeled & cut into 1/2" pieces
- 4 celery stalks, cut into 1/2" pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1/2 cup red wine
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 3 teaspoons garlic powder
- 2 teaspoons pepper
- 1.5 teaspoons salt
- 1 teaspoon onion powder
Cornstarch Slurry
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Cut meat into bite sized chunks.
- In a gallon freezer bag, marinate meat with 1/4 cup flour, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Marinate in refrigerator for 1 hour. Make sure to mix the meat a good amount in the bag, so its evenly coated and flour is absorbed.
- Heat 2 tablespoons of olive oil in Instant Pot on sauté setting until oil is very hot.
- Pour meat in Instant Pot and sear until browned on all sides. When mostly browned (its okay if its not all completely browned on all sides), add 1/2 cup of red wine and deglaze bottom of pot with a wooden spoon. Cook and stir for about 2-3 minutes until you cannot smell the alcohol.
- Add 6 cups of beef broth (, tastes the best), 2 tablespoons Worcestershiresauce, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon pepper, 1/2 teaspoon salt. Stir to combine.
- Add in chopped potatoes, carrots, onion, and celery. Stir to combine.
- Place lid on Instant Pot and, set valve to closed, set to high pressure for 35 minutes.
- Manually release steam.
- Open lid, add a cornstarch slurry (3 tablespoons cornstarch and 3 tablespoons cold water). Turn Instant Pot to sauté setting, let boil for about 5 minutes, stirring constantly.
- Serve & enjoy (with lots of bread and butter!!!)
Tried this recipe?Let us know how it was!
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