This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Fioa
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

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  • Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts

351.7 calories; 20 g protein; 32.2 g carbohydrates; 59.1 mg cholesterol; 1320.5 mg sodium. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2018
There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings. I mixed about 6 teaspoons of cornstarch with some of the broth in a small bowl when it was done, added it to the pot, and turned it on sauté to thicken it, and it was perfect! Read More
(52)

Most helpful critical review

Rating: 3 stars
09/24/2018
I only used 2bouillon cubes but should have used 3. Would add 1more Tblspn of tomato paste. Would have liked the broth to be a little thick rather than so broths. Over all it was good. Read More
(3)
150 Ratings
  • 5 star values: 98
  • 4 star values: 40
  • 3 star values: 11
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/31/2018
There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings. I mixed about 6 teaspoons of cornstarch with some of the broth in a small bowl when it was done, added it to the pot, and turned it on sauté to thicken it, and it was perfect! Read More
(52)
Rating: 5 stars
12/31/2018
There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings. I mixed about 6 teaspoons of cornstarch with some of the broth in a small bowl when it was done, added it to the pot, and turned it on sauté to thicken it, and it was perfect! Read More
(52)
Rating: 4 stars
01/01/2019
It turned out great! I added carrots and parsnips both cut into 1 inch pieces. I also used fresh rosemary. It was better than I expected. I took a 1/2 cup of flour, 1 tsp salt and 1/2 tsp black pepper and put it into a gallon sized zip lock bag. I then added the cut up stew meat and shook it until the meat was covered. As I removed the meat from the bag I made sure to shake off the extra flour. I then browned the meat on the sauté feature of the Instant Pot. This made the sauce thick and rich. It was much better this way than the original way which had a very thin broth. Read More
(28)
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Rating: 5 stars
10/27/2018
10.27.18 Used stew beef instead of beef chuck and added more carrots (just because we love them). The Worcestershire, tomato paste, rosemary added to the beef broth created great flavor, so once the pressure went down, I removed the meat and veggies from the inner pot, turned to Saute and made some gravy, put the meat and veggies back in the pot, and reheated. Good recipe, would make a again. Read More
(25)
Rating: 4 stars
11/17/2018
I pressured cooked for 25 minutes, then released the pressure and placed my carrots and potatoes in and cooked for 5 more minutes. I like my vegetables al dente. Turned out well, then I released and added my frozen peas and let them cook in the hot sauce. My husband loved it. Read More
(14)
Rating: 4 stars
04/03/2019
I followed the directions pretty much exactly and got a result that was pretty much what was shown. I used one of those trays of "stew meat" from the meat department, and it turned out so tender. I couldn't believe it. I peeled two potatoes and didn't peel the other two as an experiment. The un-peeled ones turned out just fine. I wouldn't bother peeling them next time. I cooked for 35 mins, naturally depressurize for 10, then vented. All veggies were perfect. The liquid is more akin to soup than stew, so I made roux and stirred in the liquid which thickened it closer to a gravy, which is a step I would recommend to anyone making this recipe. Read More
(6)
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Rating: 4 stars
11/06/2018
I cooked on Stew/Meat but only for 25 min. I was worried 35 was too long. Glad I did. My vegetables were very soft, any longer they would have been too mushy. The meat was tender and some pieces still had a little pink to them which I like. I followed another reviewers idea and made gravy afterwards on sauté function. Lots of flavor, great recipe. Read More
(5)
Rating: 5 stars
10/06/2019
My husband is picky about beef stew and said this is the best one he's had in years! We would add at least another lb of beef and some more carrots, possibly celery, too, but the basic recipe is delicious and easy and cooks perfectly in the Instant Pot. Read More
(4)
Rating: 5 stars
04/07/2019
This was the first time I used the instant pot and the stew was awesome. I doctored it up a bit with a package of onion soup mix (mixed with about a cup of water) 1 can of beef broth some red wine anchovies paste herbes de Provence. I used small round potatoes instead of Yukon because I had them on hand. I did have to thicken the liquid so it was less like a soup and it was delicious. There are only two of us so I had plenty left over to freeze and have at another time. I couldn't believe I could make something that rich in taste in only 35 minutes! Read More
(4)
Rating: 3 stars
09/24/2018
I only used 2bouillon cubes but should have used 3. Would add 1more Tblspn of tomato paste. Would have liked the broth to be a little thick rather than so broths. Over all it was good. Read More
(3)