Instant Pot Beef Stew

$- 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 onion, diced - 3 garlic cloves, minced - 3 carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced - 4 cups beef broth - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 cups potatoes, cubed - Optional: Fresh parsley for garnish - Instant Pot or pressure cooker - Cutting board - Sharp knife - Measuring spoons and cups - Ladle for serving For this beef stew, you need fresh ingredients. The beef chuck makes it tender and juicy. The veggies add flavor and color. You’ll want to use an Instant Pot for the best results. Make sure to have all your tools ready. A sharp knife helps cut the beef and veggies easily. The cutting board keeps your kitchen tidy. Measuring spoons and cups help you get the right amounts. You can also add fresh parsley later. It gives a nice touch and taste. This recipe is simple and uses common items. Gather everything before you start cooking. Having all your ingredients ready makes the process smoother and more enjoyable. First, turn your Instant Pot to sauté mode. Once it’s hot, add 2 tablespoons of olive oil. Toss in 1 diced onion and cook for about 2-3 minutes. You want the onion to become soft and clear. Next, add 3 minced garlic cloves, 3 sliced carrots, 2 chopped celery stalks, and 1 diced bell pepper. Sauté everything together for another 2-3 minutes. This step builds a great base for your stew. Now, it's time to brown the beef. Add 2 pounds of beef chuck, cut into 1-inch cubes, into the pot. Stir it well to mix with the veggies. Season with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Brown the beef for about 4-5 minutes. Make sure to stir often to get an even cook. This step adds rich flavor to your stew. After the beef is browned, mix in 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. Pour in 4 cups of beef broth, scraping up any tasty bits from the bottom. These bits add depth to your stew. Now, add 2 cups of cubed potatoes and 1 bay leaf. Stir everything well to combine. Close the lid of the Instant Pot and ensure the valve is sealed. Select the manual setting and set the timer to 35 minutes at high pressure. This cooking time will make the beef tender and full of flavor. Once the cooking is done, let the pressure release naturally for about 10 minutes. This step helps the flavors meld. After that, carefully turn the valve to release any remaining pressure. Be cautious of the steam. Open the Instant Pot and give the stew a good stir. Taste it and adjust the seasoning if needed. Don't forget to remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped fresh parsley if you like. Serve it with crusty bread on the side for a perfect meal. - Using fresh herbs versus dried: Fresh herbs add brightness. They can enhance the taste of your stew. Use about three times more fresh herbs than dried. For example, if a recipe calls for one teaspoon of dried thyme, use three teaspoons of fresh thyme. Always add fresh herbs at the end for the best flavor. - Tips for browning meat properly: Browning meat creates flavor. To brown beef well, heat the pot first. Add oil and let it get hot. Place the beef in a single layer without crowding. This helps create a nice crust. Let it cook without moving it for a few minutes. Flip it once to brown all sides. - Overcrowding the Instant Pot: Avoid adding too much meat at once. This can lead to steaming rather than browning. If you have more meat, brown it in batches. This ensures each piece gets that perfect sear and flavor. - Not scraping the bottom of the pot: After browning, always scrape the bottom of the pot. This removes flavorful bits stuck to the bottom. These bits add depth to your stew. If you skip this step, your stew may lack flavor. - Techniques to thicken the stew if too watery: If your stew is too thin, don’t worry. You can thicken it easily. One method is to mash some of the potatoes. They will add creaminess and body to the stew. You can also let it simmer longer with the lid off. This helps evaporate excess liquid. - Adding cornstarch or flour slurry: If you need a quick fix, use a slurry. Mix equal parts cornstarch and cold water. Add this mixture to the stew while stirring. Let it simmer for a few minutes. This will thicken your stew quickly without changing the taste. {{image_2}} You can switch out beef for chicken or turkey in this stew. Both meats cook well and absorb flavors nicely. Use about the same amount, two pounds. Cut the chicken or turkey into bite-sized pieces. This change makes the stew lighter and still tasty. If you want to go meatless, mushrooms are a great choice. They add a hearty texture and rich flavor. Use about 2 cups of sliced mushrooms. Portobello or cremini mushrooms work best. Sauté them first to enhance their taste before adding them to the stew. Feel free to get creative with vegetables! You can add seasonal veggies like zucchini, green beans, or peas. These can add bright color and nutrients. Just chop them into small pieces so they cook evenly. You can also reduce starchy ingredients like potatoes. Instead, increase greens, such as spinach or kale. These greens will add a fresh taste and boost the healthy factor of your stew. Want to add some heat? Toss in a few chopped chilies. Jalapeños or serrano peppers work well, depending on your heat level preference. Start with one and taste as you go. For a smoky flavor, you can mix in a bit of smoked paprika. This spice already adds a nice touch, but you can enhance it with a dash of liquid smoke. Just a small amount will give your stew that depth you crave. To keep your beef stew fresh, follow these guidelines. First, let the stew cool down to room temperature. Then, transfer it to airtight containers or mason jars. Airtight containers prevent air from spoiling your stew. Mason jars are great too, but ensure they are sealed tightly. Label your containers with the date to track freshness. If you plan to freeze beef stew, use freezer-safe containers. Leave some space at the top for expansion. Stew can freeze well for up to three months. When you’re ready to eat it, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. Stir occasionally to heat evenly. Refrigerated beef stew lasts about three to four days. If you freeze it, it can last up to three months. Check for signs of spoilage before eating. Look for off smells or changes in texture. If it smells sour or looks discolored, it’s best to toss it. Yes, you can make beef stew in advance. It tastes even better the next day! You can refrigerate it for up to three days. Just store it in an airtight container. This makes meal prep easy. When you're ready to eat, simply reheat it on the stove or in the microwave. To thicken your stew, you have a few great options. One way is to mix cornstarch with a bit of water to create a slurry. Stir this into your stew while it simmers. Another method is to mash some of the potatoes in the stew. This adds creaminess without changing the flavor. Absolutely! If you don’t have beef broth, you can use chicken broth or vegetable broth. Both will add great flavor to your stew. Just make sure to taste it as you go. You might need to adjust the seasoning. This blog post covered how to make a tasty beef stew in an Instant Pot. You learned about the key ingredients, tools, and straightforward steps. I explained tips to enhance flavor and how to avoid common mistakes. You can also try various proteins and vegetables to make it your own. Ultimately, making beef stew is easy and rewarding. Enjoy this warm dish with family and friends. It’s perfect for sharing and brings comfort to any meal. Happy cooking!$

Warm up your dinner table with this savory spiced Instant Pot beef stew! Packed with tender chunks of beef, rich flavors, and colorful veggies, this easy recipe will delight your family and friends. In just one hour, enjoy a hearty meal that's perfect for any occasion. Ready to impress? Click through to discover the full recipe and learn how to make this comforting dish that everyone will love!

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

3 carrots, sliced

2 celery stalks, chopped

1 bell pepper, diced (red or yellow for sweetness)

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (check for alcohol-free)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

2 cups potatoes, cubed (Yukon gold works well)

Optional: Fresh parsley, chopped for garnish

Instructions

Sauté Vegetables: Turn the Instant Pot to sauté mode. Once hot, add the olive oil and diced onion. Sauté for about 2-3 minutes until the onion is translucent. Add the minced garlic, carrots, celery, and bell pepper. Sauté for an additional 2-3 minutes until softened.

Brown the Beef: Add the beef chuck to the pot, stirring to combine. Season with salt, pepper, thyme, and smoked paprika. Brown the beef for about 4-5 minutes, stirring occasionally to ensure even cooking.

Combine Ingredients: Stir in the tomato paste, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and cubed potatoes.

Pressure Cook: Close the lid of the Instant Pot, making sure the valve is set to seal. Select the manual setting and adjust the timer to 35 minutes at high pressure.

Release Pressure: Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to release any remaining pressure.

Serve: Open the lid and give the stew a good stir. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

- Presentation Tips: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings