This Instant Pot Beef Stew is loaded with vegetables, but if you have some fresh from the garden, so much the better! Serve with crusty bread.
A classic, hearty beef stew, this is a little more interesting than most versions thanks to a touch of the instant pot. I also like to make this soup with lamb instead of beef. So, if you’re a lamb lover, give it a try.
A big bowl of instant pot beef stew on a cool fall day or a cold, snowy evening warms you like snuggling under a cozy blanket in front of a fire. The instant pot cooker does most of the work for this simple stew. There is a bit of preparation, but even that can be comforting. Gather the veggies on the cutting board and let the sound of the knife slicing crisp carrots, potatoes, and onion remind you of all the blessings God has given. Gather your family and friends around the table to share the meal together. Steaming bowls of stew and a house full of people you love is a lot to be thankful for.
I have to thank my mommy for a lot of things in my life— but especially for teaching me how to cook a variety of instant pot recipes. She introduced me to this spicy, fragrant instant pot beef stew on a cold, wet, rainy day in New York. I crave this when it rains. It’s also a great use for vegetables that may have been stock in your fridge for a while.
About Beef Stew
2 tablespoons vegetable oil.
1/2 cup all-purpose flour.
1 1/4 pounds beef stew meat, cubed.
salt and ground black pepper to taste.
1 large onion, chopped.
2 tablespoons white sugar.
2 cups water.
2 cubes beef bouillon.
2 cloves garlic, minced.
1 bay leaf.
1 tablespoon dried parsley.
1 tablespoon dried basil.
4 potatoes, peeled and cut into 2-inch pieces.
2 cups peeled baby carrots.
Nutrition Fact of Beef Stew
(Serving Size: 252 g)
Total Fat: 8.1 g
Cholesterol: 86 mg
Sodium: 165 mg
Potassium: 807 mg
Carbohydrate: 21 g
Protein: 29 g
Step by Step Instructions
Heat 2 tablespoons vegetable oil in a skillet over medium heat. Then place flour in a re-sealable bag; drop in half the beef cubes and shake to coat. Repeat this process with remaining beef. Season meat with salt and pepper to taste.
Stir the chopped onion into beef and cook, stirring often, for about 5 minutes until the meat is browned on all sides and onion is translucent. Then sprinkle in the sugar.
Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in an instant pot over medium-high heat. When bouillon cubes are dissolved, fit the Instant Pot’s rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the Instant Pot, seasoning with salt and pepper to taste. Secure the lid on the pot and set the pot at HIGH pressure.
Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing the lid.
Transfer the meat and vegetables into individual bowls and pour pan juices over meat and vegetables.