Instant Pot Beef Stew
A Classic beef stew rich in aroma and flavour and ready in an hour with the help of your Instant Pot
Equipment
- 1 Instant Pot 10qt (or pressure cooker)
Ingredients
- 3 Kg Beef roast or stew meat cut evenly into 2" pieces
- 4 Tbsp oil, divided
- Salt & Pepper
- 2 cups Beef Broth
- 2 ribs celery, cut into 2" pieces
- 1 Tbsp tomato Paste (optional)
- 6-8 Potatoes, peeled and cut into 2" piece
- 6 large carrots, peeled and cut into large pieces
- 1 tsp thyme (optional)
- 1 large onion, cut into large pieces
- 4 cloves fresh garlic, left whole
- 4 Tbsp cornstarch
- 4 Tbsp water
Instructions
- Prepare the beef by cutting into large cubes, salt and pepper them and set aside
- Cut the onion and celery into large pieces and set aside
- Set the Instant Pot to Saute function and add half of the vegetable oil.
- Once the oil is hot, add the beef in batches, to sear on 2 sides (add extra salt and pepper if desired). Do not overcrowd the pot, and sear all the beef cubes in 3 or 4 batches (or more if necessary). Put the seared beef in a bowl until all of the beef is seared.
- Once all the beef is done, add the onion, garlic and celery to the IP and let it cook while stirring for a minute. Then add a bit of the beef broth and using a wooden spoon, deglaze and scrape all the bits off the bottom of the IP.
- Once all the bits are scraped, add the tomato paste (if using) and stir, then add all of the beef to the pot with the onions, celery and garlic and stir to combine, then add the remaining broth
- Turn off the saute function and set the IP to pressure cook on high. Place the lid on and ensure the vent is set to SEAL.
- Set the time for 45 minutes and allow the meat to cook
- While the beef is cooking, peel and cut the potatoes and carrots into large chunks. (they will be cooked in the IP AFTER the beef is finished)
- Once the beef is done, let it natural release for 5 minutes, then vent to quick release the remaining pressure. Remove the beef and set aside in a clean bowl.
- Add the raw cubed potatoes and carrots to the IP with all of the juices, celery, onions etc. and reseal and set on high pressure cook for 5 minutes. Make sure the vent is set to SEAL again.
- Once the cook time is finished, quick release the pressure. Remove the lid and thicken the sauce, by adding a slurry made of the cornstarch and water. Set the IP to saute and let the sauce/gravy cook for a few minutes until it starts to thicken (you may add more if necessary using a 1:1 Ratio of cornstarch : water). Once the sauce is thickening add the beef back in and stir to combine. Taste for seasoning and serve immediately.
Notes
I find that cooking the beef and all of the vegetables together at the same time results in over cooked carrots and potatoes. By separating the two you get nice tender beef and nice tender vegetables. They all come together in the end for a delightful stew in a little over an hour, with no more effort really than a traditional stove top stew.