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To make a great beef stew, you need the right ingredients. Here’s what you’ll need: - 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 onion, diced - 3 garlic cloves, minced - 4 medium carrots, chopped - 3 medium potatoes, diced - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 bay leaves - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich, hearty flavor. The beef chuck adds depth, while the vegetables bring in freshness. You can customize this stew to fit your taste. Here are some options: - Mushrooms for an earthy flavor - Peas for a pop of color and sweetness - Celery for extra crunch - Red wine for added richness - Other herbs like parsley or oregano Feel free to mix and match based on what you have at home or what you enjoy. If you are missing an ingredient, don’t worry! Here are some simple swaps: - Use chicken or pork instead of beef for a different protein. - Vegetable broth can replace beef broth for a lighter stew. - Sweet potatoes can take the place of regular potatoes for a sweeter taste. - Use onion powder if you don't have fresh onion. These swaps keep your stew tasty while using what you have on hand. First, we need to prepare the beef. Cut 2 pounds of beef chuck into 1-inch cubes. This size helps the beef cook evenly. Next, set your Instant Pot to the Sauté function. Add 2 tablespoons of olive oil and let it heat. Once hot, add the beef cubes in batches. Brown them on all sides for about 5 to 7 minutes. This step adds flavor. Remove the beef and set it aside. Now, let’s sauté the vegetables. In the same pot, add the diced onion and minced garlic. Cook for about 2 to 3 minutes. You want the onion to be soft and translucent. This makes the base of your stew tasty. The garlic adds a nice aroma too. Time to combine all the ingredients. Return the browned beef to the pot. Next, add 4 chopped carrots and 3 diced potatoes. Pour in 2 cups of beef broth and 1 cup of diced tomatoes. Add 1 tablespoon of Worcestershire sauce for depth. Sprinkle in 1 teaspoon each of dried thyme and rosemary. Don’t forget to season with salt and pepper. Stir everything well to mix. Then, secure the lid on the Instant Pot. Make sure the valve is set to Sealing. Set it to Manual or Pressure Cook for 35 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 to 15 minutes. This step makes the beef tender. After that, switch the valve to Venting to let out any remaining pressure. If you want a thicker stew, remove 1 cup of the broth and mix it with 1 tablespoon of cornstarch. Stir this back into the pot. Use the Sauté function for an extra 5 minutes until thickened. Finally, remove the bay leaves and ladle the stew into bowls. Garnish with chopped fresh parsley before serving. Enjoy your hearty meal! To get the best flavor, season your beef generously with salt and pepper before cooking. The beef will absorb these flavors as it cooks. I also like to add Worcestershire sauce. It gives a rich, deep taste that enhances the stew. Dried thyme and rosemary are great herbs to add for extra flavor. If you want a kick, try adding a pinch of red pepper flakes. If you choose a tougher cut of beef, like brisket, you may need to cook it longer. For lean cuts like sirloin, reduce the cooking time. Tough cuts benefit from longer cooking. They will turn tender and flavorful. For beef chuck, 35 minutes works perfectly. It gives you that melt-in-your-mouth texture everyone loves. Always let the pressure release naturally for about 10-15 minutes. This step helps the meat stay tender. Quick releasing can toughen the beef. During natural release, the stew continues to cook a little, which adds more flavor. Patience here will pay off with a hearty, rich stew. {{image_2}} You can easily change the taste of your stew by adding different veggies. Try adding peas, green beans, or mushrooms. Sweet potatoes bring a nice sweetness. Zucchini adds a fresh crunch. Just remember to chop them into similar sizes so they cook evenly. If you want to switch things up, use chicken or pork instead of beef. Chicken thighs work well and stay juicy. For pork, use shoulder or loin. Adjust cooking times slightly; chicken needs about 25 minutes, while pork may take 30 minutes. Your stew will still taste great! Beef stew varies by region. In France, they add red wine and herbs. Irish stew uses lamb and root vegetables. In America, we often use a mix of spices and barbecue sauce for flavor. Try these styles to explore new tastes in your home cooking! After enjoying your beef stew, let it cool. Transfer it to an airtight container. Store it in the fridge. The stew stays fresh for up to three days. Make sure to label the container with the date. This helps you keep track of how long it has been stored. To reheat, pour the stew into a pot. Heat it over medium-low heat. Stir often to avoid sticking. You can also use the microwave. Place the stew in a microwave-safe bowl. Cover it with a lid or plastic wrap. Heat it in short bursts, stirring in between. Ensure it reaches a safe temperature of 165°F. If you want to freeze your beef stew, first let it cool completely. Use freezer-safe containers or bags. Leave some space at the top of the container, as the stew will expand. Label the container with the date. The stew can last for up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it as mentioned earlier. Cooking beef stew in an Instant Pot takes about 35 minutes. After this, allow 10-15 minutes for natural pressure release. This method saves time and keeps your beef tender. Yes, you can use frozen beef. Just add a few extra minutes to the cooking time. Make sure to check if the beef is cooked through after the pressure cycle. Beef stew pairs well with several sides. You can serve it with crusty bread, rice, or a simple salad. These options balance the rich flavors of the stew. To thicken beef stew, mix 1 tablespoon of cornstarch with a cup of broth. Stir this slurry back into the pot. Use the Sauté function to cook until thickened, about 5 minutes. Yes, you can make beef stew ahead of time. Store it in the fridge for up to three days. The flavors deepen as it sits, making it even tastier. We covered the key steps to make a great Instant Pot beef stew. You learned about essential ingredients, useful variations, and clever tips to enhance flavor. Remember, you can customize your stew with different meats and veggies. Proper storage will keep leftovers fresh. With this guide, you can create a tasty meal that warms hearts. Enjoy putting these ideas into action and share your delicious results!

Instant Pot Beef Stew

Warm up your evenings with this savory Instant Pot beef stew recipe that's perfect for family dinners! With tender beef, hearty veggies, and rich flavors, you can whip up this delicious meal in under an hour. Just sauté, pressure cook, and enjoy a comforting bowl of stew. Click to explore this easy recipe and make your next meal a hit that everyone will love! Dive into the savory goodness now!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

4 medium carrots, chopped

3 medium potatoes, diced

2 cups beef broth

1 cup diced tomatoes (canned or fresh)

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 bay leaves

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Beef: Set the Instant Pot to the Sauté function. Add olive oil and let it heat up. Add the beef cubes in batches, brown them on all sides (about 5-7 minutes). Remove and set aside.

    Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.

      Combine Other Ingredients: Return the browned beef to the pot. Add the carrots, potatoes, beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, bay leaves, and season with salt and pepper. Stir well to combine.

        Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to Sealing. Set the Instant Pot to Manual or Pressure Cook for 35 minutes.

          Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then carefully switch the valve to Venting to release any remaining pressure.

            Thicken the Stew (optional): For a thicker stew, remove 1 cup of the broth, mix it with the cornstarch to make a slurry, and stir it back into the pot. Use the Sauté function to cook for an additional 5 minutes until thickened.

              Serve: Remove bay leaves, adjust seasoning if necessary, and ladle the stew into bowls. Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6