This Easy, Weeknight Beef Stew Recipe Begins With Your Instant Pot
One of the most fundamental dinner recipes out there is beef stew. Usually it’s slow cooked so the beef has a chance to tenderize. However we’ve discovered a method for pressure-cooking the meat and the stew itself in the Instant Pot, so you don’t really have to plan a full day ahead. Our version comes packed with plenty of vegetables and tastes comforting without being cloying. If you’re on a paleo, Whole30, or diet in general, this recipe just so happens to be compliant with those (as long as you are mindful of the type of thickener you choose to use).
Instant Pot Beef Stew RECIPE
Total Cook Time: 1 hour 30 minutes
- 2 tablespoons ghee (or butter)
- ~2 pounds stew beef cut into bite-sized pieces and sprinkled with garlic salt
- 1 onion, chopped
- 1 (16-ounce) container cremini mushrooms, cut in half
- 1 quart beef broth
- 1 large potato, peeled and cut into 1-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 3 bay leaves
- thickener of your choice like cornstarch, arrowroot, potato starch, (optional)
- parsley, to garnish
1. Set the Instant Pot to sauté. Melt ghee, then working in batches, sauté the meat for 2-3 minutes, turning every minute so all sides are browned. Transfer meat to a plate and set aside.
2. Add onion and sauté, scraping up the brown bits. Sprinkle salt over onion and allow to caramelize. If mixture becomes too dry, add splashes of the beef broth. Once fully caramelized, cancel sauté.
3. Add the rest of the ingredients to the pot. Cover and lock lid into place. Select meat/stew function, or set the IP to pressure cook on high for 35 minutes.
4. Once fully cooked, allow for a natural pressure release (about 30 minutes).
5. If it’s too soupy, scoop out a little broth. Whisk in the thickener of your choice until no clumps remain. Then stir it into the soup. If it’s still not thick enough, repeat until the desired texture is reached. Season with more garlic salt to taste.
5. Ladle into bowls and garnish with parsley.
(Recipe via Anna Monette Roberts / Brit + Co; photos via Brittany Griffin / Brit + Co)