Instant Pot Beef Stew

Instant Pot Beef Stew
All the good stuff is in there

 

 

 

 

 

 

 

 

I have been craving beef stew and am trying to learn how to “instant pot”. That’s a verb, right? Anyway, the two teamed up for me as I searched Pinterest to find a quick stew. Found it! This recipe is so easy and the Instant Pot makes quick a reality. That’s a winner in my book! I had everything on hand (pretty much) and set to work making this comfort food. I’ll show you how.

 

 

Life Changing Instant Pot Beef Stew (recipe by Pinch of Yum)

  • 2 lb. beef, chuck roast, fat trimmed, cut into 1-2″ chunks
  • 1 medium onion, sliced thinly
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 carrots, sliced diagonally in thick pieces
  • 2 TBL tapioca (the little round balls–they dissolve and thicken the gravy)
  • 1/2 C. tomato juice
  • 2 tsp. salt
  • 1 TBL sugar
Chop and place in pot

 

 

 

 

 

 

 

 

 

 

INSTRUCTIONS for Instant Pot:

Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

INSTRUCTIONS for traditional oven:

 

Preheat oven to 350 degrees. Place all ingredients in a baking dish–it can be glass or ceramic (we use a round casserole dish–something between 8×8 and 9×13). Cover with foil and bake 4 hours. If the gravy thickens too much or dries out, you can add a little water to the gravy to loosen it up before serving.

Author’s recommendation:

Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

 

A few notes from me:

I didn’t have tapioca and coated my cubed meat in flour. I substituted 4 TBL tomato paste plus 3/4 C. water for the tomato juice. It turned out wonderfully. It came out very thick but I like it that way. Adding a little more water, beef broth or beef stock may be helpful. I also had some leftover fried potatoes which I added after the Instant Pot part of the recipe was done. I added them right before placing the stew in the oven for the final caramelization as stated above. My version of beef stew would definitely have potatoes in it and had I not had the leftover already-cooked potatoes, I would have chopped up a couple to add to the Instant Pot at the beginning. Overall–absolutely delicious!!

 

Beef Stew
Yum!

 

 

 

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