Name: Best Instant Pot Beef Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds stew meat; ½ teaspoon salt; 1 teaspoon freshly cracked black pepper; 1 teaspoon garlic powder; 2 tablespoon olive oil, divided; 2 pounds gold potatoes, cut into 2 inch pieces; 2 cups baby carrots; 1 medium yellow onion, diced; 1 cup diced celery; 1 tablespoon minced garlic; 2 teaspoons Italian seasoning; 2 tablespoons Worcestershire sauce; 4 cups beef broth, divided; ½ cup red wine (or additional beef broth); 4 tablespoons cornstarch

Ingredients

2 pounds stew meat

½ teaspoon salt

1 teaspoon freshly cracked black pepper

1 teaspoon garlic powder

2 tablespoons olive oil, divided

2 pounds gold potatoes, cut into 2 inch pieces

2 cups baby carrots

1 medium yellow onion, diced

1 cup diced celery

1 tablespoon minced garlic

2 teaspoons Italian seasoning

2 tablespoons Worcestershire sauce

4 cups beef broth, divided

½ cup red wine, or more beef broth

4 tablespoons cornstarch

Instructions

Step 1: Remove the beef from the refrigerator and season it with salt, pepper, and garlic powder. For more tender beef, you can let the stew meat come to room temperature before cooking.

Step 2: Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Add half of the stew meat without crowding the pot and sear for about 3 minutes on each side. Remove the meat to a plate and repeat with the remaining tablespoon of oil and the second batch of meat. Set all the seared beef aside.

Step 3: Pour ½ cup of beef broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. This deglazing step helps prevent burn errors during cooking.

Step 4: Return the seared beef to the pot, then add potatoes, carrots, onion, celery, garlic, Italian seasoning, Worcestershire sauce, 3 cups of broth, and red wine (or extra broth). Stir to combine everything evenly.

Step 5: Lock the lid on the Instant Pot and set the valve to seal. Cook on high pressure for 30 minutes. Allow roughly 10 minutes for the Instant Pot to come to pressure.

Step 6: After cooking, let the Instant Pot naturally release pressure for 10-15 minutes without opening. This keeps the meat tender and flavors melded.

Step 7: While the pressure releases, prepare a cornstarch slurry by whisking together 4 tablespoons cornstarch and the remaining 4 tablespoons beef broth in a small bowl.

Step 8: Perform a quick release to vent any remaining pressure. Switch the Instant Pot back to sauté mode and stir in the slurry. Cook, stirring frequently, for 2 to 3 minutes until the gravy thickens. Serve warm, optionally garnished with fresh parsley and a slice of crusty bread.

Tips & Variations

For deeper flavor, marinate the stew meat with garlic powder and Italian seasoning for a few hours before cooking.

You can substitute red wine with additional beef broth if preferred or to keep the dish alcohol-free.

Adding a splash of balsamic vinegar at the end brightens the stew’s richness.

Feel free to swap gold potatoes for Yukon Gold or red potatoes for different textures.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating. If the sauce thickens too much after storage, add a splash of broth or water when reheating to loosen.

FAQs

Can I use frozen stew meat in this recipe?

It’s best to use thawed stew meat for even cooking and proper searing. Using frozen meat may result in uneven texture or longer cooking times.

What if my Instant Pot shows the burn warning?

Burn warnings often happen when browned bits stick to the bottom of the pot. Be sure to deglaze thoroughly after searing by scraping the pot and adding some liquid before pressure cooking.