Instant Pot Beef Stew
Rich, hearty beef stew ready in less than an hour in your Instant Pot. Delicious served with hot, crusty bread and a simple green salad.
Recipe source: Pinch of Yum
Recipe source: Pinch of Yum
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Instant Pot Beef Stew
Prep Time10 Minutes
Servings5
Cook Time40 Minutes
Ingredients
2 pounds beef chuck roast, fat trimmed, cut into 1-2 inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons small tapioca (optional)
½ cup tomato juice
2 teaspoons salt
1 tablespoon sugar
Directions
- IN THE INSTANT POT: Place all ingredients in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let it sit for about 10 minutes before releasing the steam. Finish by browning in the oven (see notes below).
- TRADITIONAL OVEN DIRECTIONS: Heat oven to 325 F. Place all ingredients in an oven-proof baking dish – it can be glass or ceramic, somewhere between 8×8 and 9×13. Cover with foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy before serving.
- FINISHING IN THE OVEN: Whether you make this in the oven or in the Instant Pot, finish cooking the stew in a 400 F oven for about 15 minutes, uncovered, before serving. Important note: If you’ve prepared the stew in your Instant Pot, make sure you pour it into an oven-proof casserole dish before putting it into the oven. This browning time in the oven gets the meat nice and caramelized on top and helps the gravy thicken up.
TIP: If the sauce/gravy dries out too much, add a little bit of water (¼ cup or so) before putting the stew in the oven to brown, adding more water as needed.
10 minutes
Prep Time
40 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Premium Choice Beef Chuck Roast, 2.9 Pound
$37.67 avg/ea$12.99/lb
Yellow Onions, 0.5 Pound
Huge Deal
$0.90 avg/ea was $1.15 avg/ea$1.79/lb
Fresh Celery, 1 Each
$2.99
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
Reese Small Pearl Tapioca, 8 Ounce
Huge Deal
$3.99 was $5.99$0.50/oz
Campbell's Tomato Juice, 6 Each
$4.49$0.75 each
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Directions
- IN THE INSTANT POT: Place all ingredients in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let it sit for about 10 minutes before releasing the steam. Finish by browning in the oven (see notes below).
- TRADITIONAL OVEN DIRECTIONS: Heat oven to 325 F. Place all ingredients in an oven-proof baking dish – it can be glass or ceramic, somewhere between 8×8 and 9×13. Cover with foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy before serving.
- FINISHING IN THE OVEN: Whether you make this in the oven or in the Instant Pot, finish cooking the stew in a 400 F oven for about 15 minutes, uncovered, before serving. Important note: If you’ve prepared the stew in your Instant Pot, make sure you pour it into an oven-proof casserole dish before putting it into the oven. This browning time in the oven gets the meat nice and caramelized on top and helps the gravy thicken up.
TIP: If the sauce/gravy dries out too much, add a little bit of water (¼ cup or so) before putting the stew in the oven to brown, adding more water as needed.