Instant Pot Beef Stew
January 2, 2024
Rich, hearty beef stew ready in less than an hour in your Instant Pot. Delicious served with hot, crusty bread and a simple green salad.
SERVINGS
5-6
PREP TIME
10 min
COOK TIME
40 min
Ingredients
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2pounds beef chuck roast, fat trimmed, cut into 1-2 inch chunks
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1medium onion, sliced thinly
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2stalks celery, sliced diagonally in thick pieces
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6carrots, sliced diagonally in thick pieces
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2tablespoons small tapioca (optional)
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1/2cup tomato juice
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2teaspoons salt
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1tablespoon sugar
Directions
-
1
In the Instant Pot:
Place all ingredients in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let it sit for about 10 minutes before releasing the steam. Finish by browning in the oven (see notes below). -
2
Traditional oven directions:
Heat oven to 325 F. Place all ingredients in an oven-proof baking dish – it can be glass or ceramic, somewhere between 8×8 and 9×13. Cover with foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy before serving. -
3
Finishing in the oven:
Whether you make this in the oven or in the Instant Pot, finish cooking the stew in a 400 F oven for about 15 minutes, uncovered, before serving. Important note: If you’ve prepared the stew in your Instant Pot, make sure you pour it into an oven-proof casserole dish before putting it into the oven. This browning time in the oven gets the meat nice and caramelized on top and helps the gravy thicken up.
Tip: If the sauce/gravy dries out too much, add a little bit of water (¼ cup or so) before putting the stew in the oven to brown, adding more water as needed.
Recipe source: Pinch of Yum