Take your fall freezer meal game to the next level with our Instant Pot Beef Stew! Fall-apart tender beef just melts in a thick beefy gravy with hearty winter veggies like carrots, onion, and potatoes. Thanks to the magic of pressure cooking, this comforting meal is yours in under an hour. No Instant Pot? No problem! We have slow cooker instructions in our recipe too.
Serving Size: about 1 ¼ cups (290g)
Prep Time: 20 minutes
Total Time: 60 minutes
Nutrition Facts: 401 calories / 26g carbs / 32g protein / 19.5g fat
2 lb (907g) beef chuck roast
1 tablespoon olive oil
1 ½ cups (360g) roughly diced onion (about 1 large)
4 large carrots (184g) (cut into 1/2-inch slices)
3 garlic cloves (minced)
1 lb (454g) gold potatoes (1 ½-inch dice)
2 cups (452g) beef broth
¼ cup (66g) tomato paste
2 tablespoons (32g) balsamic vinegar
1 teaspoon dried rosemary (or 2 tablespoons chopped fresh)
½ teaspoon salt
2 tablespoons cornstarch
1 cup (160g) frozen peas
Trim the excess fat from the chuck roast and cut into 1-inch cubes.
Select the “sauté” setting on the Instant Pot and wait for it to heat. Add the oil and cubed beef to the Instant Pot. Sauté for 3-5 minutes or until no longer pink.
Add the onion, carrots, and garlic and sauté for about 5 minutes along with the beef, stirring occasionally.
Add the potatoes, beef broth, tomato paste, balsamic vinegar, rosemary, and salt. Scrape the bottom and sides of the pot to release any browned or stuck bits.
Lock the lid and select the “High Pressure” setting for 30 minutes.
When the cooking time is complete do a manual pressure release.
In a small bowl, whisk the cornstarch together with 2 tablespoons of cold water. Select the “Saute” function on the Instant Pot. Add the cornstarch mixture and frozen peas to the Instant Pot and stir for 2-3 minutes or until the stew is thickened and gently bubbling.
Serve with rice, cauliflower rice, mashed sweet potatoes, or fresh bread.
We find it’s best to buy a 2.25 lb chuck roast for this recipe - by the time you’ve trimmed the fat and removed the packaging you should have 2 pounds of meat remaining.
This recipe freezes really well. Store in a freezer-safe zip-top bag or food storage container and freeze for up to 3 months.
Slow cooker instructions: brown the beef and veggies in a large pot as instructed. Transfer to the slow cooker along with the remainder of the ingredients except for the cornstarch and frozen peas. Cook for 3-4 hours on high or 4-6 hours on low. When finished cooking, turn to high heat and stir in the water/cornstarch mixture and frozen peas. Cook for 3-5 minutes, stirring frequently, until thickened.
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