Save A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.
This beef stew is a staple in our home during busy weeks. The Instant Pot makes everything so much faster and cleanup is a breeze, and every time I serve it I’m reminded how much everyone enjoys hearty stews packed with flavorful root vegetables.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Potatoes: 2 medium, peeled and cubed
- Onion: 1 large, chopped
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 3 cups (700 ml), low sodium preferred
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tbsp
- Vegetable oil: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp (optional, for slurry)
- Cold water: 2 tbsp (optional, for slurry)
- Fresh parsley: 2 tbsp, chopped (optional garnish)
Instructions
- Brown the Beef:
- Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Sauté Aromatics:
- Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Combine Ingredients:
- Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Deglaze and Mix:
- Stir well, scraping the bottom to deglaze any browned bits.
- Pressure Cook:
- Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.
- Release Pressure:
- Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Thicken Stew:
- For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.
- Finish and Serve:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Save My kids help chop the veggies, and they always love watching the steam release before sharing bowls at the dinner table. It’s a tradition on cold nights, especially when we eat together with crusty bread.
Notes
For a richer flavor, add a splash of red wine when adding the broth. Swapping parsnips for turnips or rutabaga is a tasty alternative. Serve with crusty bread for a classic stew supper.
Required Tools
You’ll need a 6-quart (or larger) Instant Pot, cutting board, chefs knife, wooden spoon, ladle, and a small bowl if making the slurry.
Nutritional Information
Each serving has approximately 385 calories, 15 g total fat, 28 g carbohydrates, and 34 g protein.
Save Enjoy this comforting stew anytime you crave a hassle-free, homemade dinner. The leftovers taste even better the next day!
Recipe FAQ
- → What cut of beef works best for this stew?
Beef chuck or stewing beef cut into 1½-inch cubes is ideal, as it becomes tender and flavorful when pressure cooked.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga without altering the dish's hearty nature.
- → How do I thicken the stew if desired?
Mix cornstarch with cold water to create a slurry, then stir it into the stew while simmering in Sauté mode until thickened.
- → Is the seasoning adjustable?
Absolutely; salt, pepper, and herbs can be adjusted to suit your taste preferences before serving.
- → Can this be prepared ahead of time?
Yes, flavors deepen if the stew sits for a few hours or overnight. Reheat gently before serving.