Pin 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 first tried making this stew on a chilly weekend when I needed something hearty but didn&t want to spend hours in the kitchen. The Instant Pot worked its magic, and my family couldn&t believe how flavorful and tender the beef was with so little effort.
Ingredients
- Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½inch cubes
- Carrots: 3 medium, peeled and cut into 1inch pieces
- Parsnips: 2, peeled and cut into 1inch 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 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 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:
- Remove bay leaves. Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with chopped parsley if desired.
Pin 
This beef stew quickly became a regular request at our Sunday dinners. Everyone loves the mix of soft veggies and rich broth, and it&s fun letting the kids sprinkle fresh parsley on top before we dig in.
Required Tools
You will need a 6quart (or larger) Instant Pot, cutting board, chef&s knife, wooden spoon, ladle, and a small bowl for slurry if you choose to thicken the stew.
Nutritional Information
Each serving provides about 385 calories, 15 g total fat, 28 g carbohydrates, and 34 g protein.
Serving Suggestions
Enjoy this stew with crusty bread or a simple side salad for a complete meal. Pair with a splash of red wine for even richer flavor.
Pin Let the stew rest for a few minutes after cooking to allow flavors to meld. Extra portions taste even better the next day.
Recipe Questions & Answers
- → What cut of beef works best for this stew?
Beef chuck or stewing beef cut into cubes ensures tenderness and rich flavor when cooked under pressure.
- → Can I substitute any vegetables in this dish?
Yes, root vegetables like turnips or rutabaga can replace parsnips, adding their unique flavors while maintaining texture.
- → How does the cooking time affect the texture?
The pressure cooking time allows beef to become tender and vegetables to soften, creating a well-balanced, hearty stew.
- → What is the purpose of adding tomato paste?
Tomato paste enriches the broth with depth and slight acidity, enhancing overall flavor complexity.
- → How can I thicken the stew if needed?
A slurry made from cornstarch and cold water can be stirred in and simmered briefly to achieve desired thickness.