There’s something about beef stew that just makes a day feel better. Maybe it’s the way the house smells as it cooks, or how the beef turns fall-apart tender with those hearty chunks of potatoes and carrots soaking up every bit of flavor. For me, this Instant Pot Beef Stew has become one of those go-to comfort meals — the kind that brings everyone to the table without even having to call them.
I first made this on a rainy Tuesday when I was short on time and had a pack of stew meat begging to be used. I threw everything into the Instant Pot, not expecting much — but what came out was magic. Tender beef, rich broth, perfectly soft potatoes… and I knew right then this was a keeper.
Why This Beef Stew Hits the Spot
If you’ve ever craved a cozy dinner that practically makes itself, this is it. The Instant Pot does the heavy lifting here, and all I need to do is sear the beef, toss in some pantry staples, and let it work its magic. I love that everything comes together in one pot — less mess and more flavor.
And let’s be real: when you’ve got that chilly weather creeping in (or even when it’s just 60 degrees and you’re being dramatic like I am in Mumbai), a bowl of this stew feels like a big cozy blanket for your belly.
What I love most is that the beef becomes so tender you can press it apart with a spoon. And the potatoes? They soak up all the savory goodness like little flavor sponges. This stew always tastes like it took hours to make… but it didn’t.
Little Tips That Make a Big Difference
Here’s what I’ve learned after making this more times than I can count:
Give the beef a good sear.
This step is everything. Don’t rush it — that golden crust on the meat is where so much of the flavor starts. I always let the beef sit in the hot pot without stirring for a couple of minutes to get that brown edge. And don’t you dare wipe off those brown bits from the bottom — that’s flavor gold.
Cut your veggies on the chunkier side.
The Instant Pot is fast and powerful. If your carrots and potatoes are too small, they’ll disappear into the stew. I go with big rustic cuts — think 2-inch pieces — so they hold their shape and still come out soft and flavorful.
A splash of wine never hurts.
On days when I’m feeling fancy, I swap about 1/4 cup of the beef broth with red wine. Pinot Noir or Cabernet work great. Just pour it in after searing the beef and give it a quick simmer to scrape up those tasty brown bits. That deepens the flavor without making it boozy.
Simple Sides That Pair Perfectly
This stew is a meal in itself, but let’s be honest — the sides can take it to the next level. Here are a few I keep coming back to:
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Flaky homemade biscuits for soaking up every bit of that broth
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Crusty no-knead bread (especially when it’s still warm from the oven)
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A crisp salad with a punchy vinaigrette to balance the richness
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Cornbread for that sweet-savory contrast — my guilty favorite
Make It Your Way
This stew is pretty flexible, and I’ve tweaked it plenty of times based on what’s in the fridge.
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No baby Dutch yellow potatoes? No problem. Yukon golds, fingerlings, or even quartered red potatoes work great.
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Want it even heartier? Sometimes I stir in frozen corn or peas at the end for a little sweetness and color. A handful of roasted corn kernels adds a lovely smoky bite.
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Got fresh herbs? Use them! I often toss in a sprig of rosemary or some chopped parsley just before serving. If you’re swapping dry for fresh, the rule I follow is 3:1 (three parts fresh for every one part dried).
How I Store Leftovers (And Make Them Even Better)
Stews are one of those meals that somehow get better the next day. I always save a portion or two for lunch, and if I have enough, I freeze the rest in individual containers.
To freeze: Let the stew cool, then spoon into freezer-safe bags or containers. Label and date it so it doesn’t get lost in the freezer black hole.
To reheat: I thaw it overnight in the fridge and warm it slowly on the stove. Add a splash of broth or water if it’s too thick.
And yes, I’ve definitely eaten it cold, standing at the fridge. Still delicious.
Got Questions? Let’s Talk
Can I make this without an Instant Pot?
Absolutely. You can simmer it low and slow on the stovetop or use a slow cooker if that’s your style. Just give the beef time to get tender.
How do I thicken the stew?
I use a simple flour slurry — mix a few tablespoons of flour with a bit of the hot broth from the pot, then stir it back in and let it simmer for a few minutes. Add it gradually until you get the texture you like.
Is this kid-friendly?
Definitely. The flavors are rich but not spicy, and it’s full of familiar ingredients. My nephew devours this with a side of buttered bread every time he visits.
Absolute Best Instant Pot Beef Stew
Tender chunks of beef, buttery potatoes, and hearty veggies come together in this comforting Instant Pot stew. It’s rich, cozy, and perfect for chilly evenings when you want a filling dinner without spending hours at the stove.
Ingredients
- 1 lb baby Dutch yellow potatoes, cut into chunks
- 4 carrots, sliced on the diagonal
- 4 celery stalks, sliced
- 3 cloves garlic, finely minced
- 1 ½ pounds beef stew meat, cut into bite-sized cubes
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 4 cups low-sodium beef broth (plus extra if needed)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¾ teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional)
- 2 bay leaves
- 4 tablespoons all-purpose flour
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by seasoning your beef generously with salt and freshly ground pepper. Turn your Instant Pot to sauté mode and melt the butter. Brown the beef in batches, letting each piece get that nice caramelized edge. Don’t rush it—this step adds so much flavor.
- Once the meat is browned, pour in the broth and use a wooden spoon to scrape up all the tasty bits stuck to the bottom. That’s flavor gold right there.
- Now toss in the potatoes, carrots, celery, garlic, tomato paste, Worcestershire sauce, dried herbs, smoked paprika, and caraway seeds if you’re using them. Add the bay leaves and give everything a good stir. Lock the lid, set the pressure to high, and cook for 30 minutes.
- Once the timer goes off, do a quick release (carefully!) and remove the lid. In a small bowl, whisk the flour with about half a cup of the hot broth until smooth, then stir it into the stew.
- Switch the Instant Pot back to sauté and bring the stew to a gentle boil. Let it cook for a few more minutes, stirring now and then, until the broth thickens slightly. If it gets too thick, just splash in a bit more broth.
- To finish, stir in the peas and let them warm through for about 30 seconds. Sprinkle over the parsley just before serving and dig into this bowl of comfort.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 398Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 122mgSodium 601mgCarbohydrates 30gFiber 5gSugar 5gProtein 43g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Can I prep this ahead of time?
Yep! You can brown the beef and chop the veggies a day ahead, then refrigerate everything until you’re ready to cook. I sometimes make the full stew the day before a gathering because it honestly tastes even better after a night in the fridge.
I hope this Instant Pot Beef Stew brings as much comfort to your kitchen as it has to mine. It’s become one of those meals I reach for when I want something easy, filling, and familiar — a dish that makes home feel a little warmer.
Let me know how yours turns out — and don’t forget the biscuits.
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