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Instant Pot Beef Stew

Instant Pot Beef Stew


  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4 1x
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Ingredients

  • 3 T olive oil
  • 1.52 lbs beef chuck roast, cut into 2 inch pieces
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 3 celery stalks, chopped
  • 6 carrots, peeled, sliced diagonally in thick pieces
  • 1 lb baby red potatoes, quartered
  • 2 1/2 c beef broth
  • 1/2 c red wine (I used cabernet)
  • 1 T Worcestershire sauce
  • 5 sprigs fresh thyme
  • 1 tsp paprika
  • Salt + pepper, to taste
  • Parsley, as garnish
  • Warm baguette, for serving

Instructions

INSTANT POT:

  1. Select ‘saute’ function on your instant pot.  When screen reads “hot” add oil and then the beef.
  2. Sear the beef for 1-2 minutes, then press cancel on the instant pot.
  3. Add all remaining ingredients to your instant pot, toss it all around, and secure the lid.  Make sure the pressure valve is set to “sealing” and select the meat/stew function for 35 minutes high pressure.
  4. Once the 35 minutes is up,  carefully switch the valve to ‘venting’ and let all steam release before carefully opening the lid.
  5. Serve in bowls with fresh parsley, thyme, & toasted bread.

CROCKPOT:

  1. Brown the meat in a large oiled skillet prior to putting it in your crockpot with all other ingredients.
  2. Cook on low for 6-8 hours.  Enjoy!!

Notes

*You can also use a crockpot if you don’t have an instant pot. I would suggest browning the meat in a large skillet prior to putting it in your crockpot with all other ingredients. Cook on low for 6-8 hours.  Enjoy!!

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