Why We Love Our Beef Stew
Using a bounty of fresh vegetables and tender beef, this updated classic will please everyone at your table. You can also make this recipe with any brand of an electric pressure cooker. While the step-by-step instructions are written using my favorite Instant Pot terminology, you will find they are easily adaptable to any brand. My twist on the traditional Irish Stew is made with boneless beef chuck steak in place of the lamb or mutton. You can, of course, use lamb if you prefer, but the cooking time and the cost will increase. The stout* also adds a unique flavor twist to the stew. I think you will find this stew delightful, and maybe after a couple of rounds of your favorite Irish stout, you can dive right into this like a true believer.
Tips For Great Results
- Cook the beef cubes in batches for more even browning. Transfer the browned cubes to a plate after each batch. Add them back to the pot when all are browned.
- If you like your stew a little thicker, in step 4 mash a few of the potatoes and stir into the broth along with the tomatoes. The liquids will continue to thicken.
- Know how to use the Instant Pot correctly. You'll want to check out How To Use The Instant Pot.
Storage
Instant Pot Beef Stew can be refrigerated for up to 5 days in an airtight container. To reheat beef stew, you can warm it on the sauté setting in your Instant Pot. You can also reheat the stew in a pot on the stove top. Do not use the inner pot from the Instant Pot on your stove. Try more comfort food Beef Recipes here:- Instant Pot Beef Stroganoff
- Instant Pot Pot Roast
- Deliciously Lean and Tender Rump Roast
📋 Recipe Card
Instant Pot Best Beef Stew
My grandmother made a melt-in-your-mouth beef and vegetable stew that always made us run to the table for dinner. Using a bounty of fresh vegetables and tender beef, this updated version of the best beef stew continues to get me excited for dinner.
Equipment
Ingredients
- 2 tbsp virgin olive oil
- 1-½ lbs boneless beef chuck steak cut into ½-inch (1 cm) cubes
- 2 carrots sliced
- 2 stalk celery sliced
- 1 onion finely chopped
- 1 russet potato cut into ½-inch (1 cm) cubes
- 3 cups ready-to-use beef broth
- 2 cups stout beer such as Guinness
- 3 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- Kosher salt and freshly ground black pepper
Instructions
- Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add beef (see tip, at left) and cook, stirring, for 4 to 5 minutes or until browned on all sides. Press Cancel. Add carrots, celery, onion, potato, broth, beef and tomato paste, stirring well.
- Close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the ‘–’ button to decrease the time on the display to 11 minutes.
- When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The beef should be melt-in-your-mouth tender. (If more cooking is needed, reset the manual pressure to “High Pressure” for 2 minutes.)
- Press Sauté. Add tomatoes and cook, stirring often, for 7 to 9 minutes or until soup is your desired consistency. Season to taste with salt and pepper.
Cooks Tips
Tips
- Cook the beef cubes in batches for more even browning. Transfer the browned cubes to a plate after each batch. Add them back to the pot when all are browned.
- If you like your stew a little thicker, in step 4 mash a few of the potatoes and stir into the broth along with the tomatoes. The liquids will continue to thicken.
Nutrition
Calories: 156kcalCarbohydrates: 12gProtein: 8gFat: 7gSaturated Fat: 2gCholesterol: 20mgSodium: 484mgPotassium: 475mgFiber: 2gSugar: 3gVitamin A: 2690IUVitamin C: 9.4mgCalcium: 40mgIron: 1.7mg
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