Pin it 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.
I made this beef stew on a chilly weekend when I needed something filling yet simple. The Instant Pot did all the hard work, letting me spend more time relaxing with my family while the flavors developed beautifully.
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 can (14 oz / 400 g), 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 Vegetables:
- 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:
- 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 (Optional):
- 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:
- Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Pin it Every time we cook this beef stew, the whole family gathers around, eager for a warm, satisfying meal that brings everyone together at the table.
Serving Suggestions
Enjoy this Instant Pot beef stew with a slice of crusty bread or over a bed of fluffy rice for a heartier dinner experience.
Variations
Swap parsnips with turnips or rutabaga to customize root vegetables. You can also add frozen peas right before serving for extra color and sweetness.
Nutrition Info
Each serving contains about 385 calories, 15 g fat, 28 g carbohydrates, and 34 g protein, making this a balanced choice for busy weeknights.
Pin it This stew is even better the next day as flavors continue to develop. You'll love how easy cleanup is with the Instant Pot.
Common Questions
- → What cut of beef works best for this stew?
Choose beef chuck or stewing beef cut into 1½-inch cubes for tender, flavorful results.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped with turnips or rutabaga to vary the flavor profile.
- → How can I thicken the stew if needed?
Mix cornstarch with cold water to create a slurry, then simmer in the stew until thickened.
- → Is it possible to make this without an Instant Pot?
This dish can be prepared in a slow cooker or on the stove with longer cooking times to tenderize the beef.
- → What herbs enhance the flavor?
Dried thyme and rosemary, along with bay leaves, provide aromatic depth to the stew.
- → Can this dish be made dairy-free?
Yes, the recipe naturally contains no dairy ingredients.