Instant Pot Beef Stew
Beef stew with crock pot and instant pot instructions. When you just need a cozy bowl of hearty and delicious beef stew, this is the recipe to try. It is simple to make, full of flavor, and chock full of vegetables and tender beef.
Servings: 4 people
Calories: 532kcal
Ingredients
- 2 lbs beef stew meat or cubed chuck roast
- 1/4 cup Flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1 Tbs olive oil
- 1/2 cup beef broth or red wine
- 1/2 Tbs minced garlic
- 1 large onion chopped
- 1 Tbs Worcestershire sauce
- 1 Tbs Ketchup
- 1 lb Potatoes cubed
- 4 Celery ribs diced
- 1 lb carrots peeled and chopped
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 ½ cups Beef broth
- 2 cups Water
- Salt and pepper to taste
- 2 tsps cornstarch
Garnish:
- Fresh parsley
Instructions
Instant Pot Instructions
- Put flour, garlic powder, onion powder, and black pepper into a ziptop bag.
- Add cubed stew meat, and shake to coat your beef with the flour mixture
- In the instant pot, add olive oil and heat the saute setting. Once it reads hot, add beef, and sear the exterior of the beef to lock in flavors.
- Add ½ cup of beef stock or red wine and deglaze the pot by using a wooden spoon to scrape the bottom removing anything stuck on or any brown bits.
- Add the remaining ingredients except corn starch to the instant pot.
- Put lid on, and lock into place, turn valve to sealing.
- Cook on High Pressure/Manual using the stew/meat setting for 35 minutes.
- Let the pot natural pressure release.
- Remove lid, and dip a ladle into the pot, and remove ½ a cup of liquid, pour it into a small bowl, and make a slurry using the corn starch. Add the slurry into pot, and stir well, then turn pot to “Saute” setting and simmer until desired thickness is reached.
- Add fresh parsley on top for garnish.
Crockpot Instructions
- Put flour, garlic powder, onion powder, and black pepper into a ziptop bag.
- Add cubed stew meat, and shake to coat your beef with the flour mixture
- In a cast iron skillet or dutch oven, add olive oil and heat over medium-high heat. Sear the exterior of the beef to lock in flavors. Note: You can skip this step, but searing the beef will help it stay tender and moist, and give it better flavor.
- Use ½ cup of beef broth or red wine to deglaze the pot, and pour pan juices and meat into the crock pot.
- Add the remaining ingredients except corn starch to the slow cooker.
- Cook covered for 4-5 hours on high or 6-8 hours on low.
- Dip a ladle into the crock pot, and remove ½ a cup of liquid, pour it into a small bowl, and make a slurry using the cornstarch and liquid. Add it back into the crock pot and cook an additional 20-30 minutes to let stew thicken.
- Add fresh parsley on top for garnish.
Video
Nutrition
Calories: 532kcal | Carbohydrates: 38g | Protein: 57g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 976mg | Potassium: 1798mg | Fiber: 7g | Sugar: 8g | Vitamin A: 18965IU | Vitamin C: 22.5mg | Calcium: 143mg | Iron: 10mg