Description
Hearty beef stew with tender meat and rich vegetables simmers perfectly in this classic Instant Pot comfort dish. Warm, comforting flavors meld together for a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
- 2 lbs (907 g) beef chuck roast, cut into 1½-inch cubes
- 4 medium carrots, peeled and chopped
- 3 medium Yukon gold or red potatoes, cubed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped (optional)
- 4 cups beef broth
- 2 tbsps olive oil
- 2 tbsps tomato paste
- 2 tbsps flour (or cornstarch for gluten-free)
- 1 tbsp balsamic vinegar
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika (optional)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Seasoning and Searing: Season the beef generously with salt and pepper. Activate the Instant Pot’s sauté mode, add olive oil, and meticulously brown the meat in batches to develop a caramelized crust. Set aside the seared pieces.
- Aromatic Foundation: In the same pot, sauté onions until translucent. Introduce garlic, tomato paste, thyme, rosemary, and paprika, allowing the aromatics to release their intense flavors and create a robust base.
- Liquid Integration: Dust flour over the aromatic mixture to create a light roux. Pour beef broth, scraping the pot’s bottom to incorporate the deeply flavored browned bits. Reintroduce the seared beef and add carrots, potatoes, celery, and a bay leaf, ensuring all ingredients are evenly distributed.
- Pressure Cooking: Secure the Instant Pot lid and set to high-pressure mode. Cook for 35 minutes, allowing the ingredients to tenderize and meld their flavors. Execute a natural pressure release for 10-15 minutes, then carefully release any remaining pressure.
- Finishing Touches: Stir in balsamic vinegar to elevate the stew’s complexity. Adjust seasonings to taste, discard the bay leaf, sprinkle with fresh parsley, and serve the rich, comforting stew immediately.
Notes
- Optimize Meat Browning: Ensure each beef piece is thoroughly dry before searing to achieve a perfect golden-brown crust, which locks in flavor and creates deeper caramelization.
- Choose Beef Cut Wisely: Select chuck roast or beef stew meat with good marbling for maximum tenderness and rich flavor, avoiding lean cuts that might become tough during pressure cooking.
- Control Liquid Levels: Add just enough beef broth to cover ingredients, preventing excess liquid that could dilute the stew’s intense flavor profile and potentially create a watery consistency.
- Prevent Vegetable Mushiness: Cut root vegetables like carrots and potatoes into larger, uniform chunks to maintain texture and prevent them from disintegrating during the high-pressure cooking process.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg