tender beef stew in the instant pot

Cozy up with this Instant Pot Beef Stew recipe! Packed with tender beef, hearty vegetables, and rich flavors, it’s the perfect easy and comforting dinner for busy weeknights or chilly nights.

5 from 5 votes

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 5 people

Calories: 440kcal

Author: Nichole Crews

Ingredients

1 lb beef stew meat - you can also use a chuck roast, fat trimmed, cut into 1-to-2inch chunks
2 tablespoons avocado oil - or olive oil
1 tablespoon sea salt
1 tablespoon pepper
1 cup beef broth - or stock, or bone broth
1/2 cup chopped yellow onion
2 1/2 cups red potatoes, peeled and cubed - can also use Russet potatoes
2 cups carrots, peeled and roughly chopped
1 cup sliced celery, roughly chopped
3 cups tomato juice - such as V8
2 cloves garlic, minced
1 teaspoon dried basil spice
1 teaspoon dried thyme
2 tablespoons tapioca starch or arrowroot powder - can use cornstarch or flour if not on whole30/not gluten-free
2 tablespoons water

Instructions

Instant Pot

To your instant pot/electric pressure cooker, add oil and turn on the saute function. Allow pot to heat (will indicate "hot" when ready).
Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and sauté until all sides are browned.
Add beef broth to deglaze the bottom of the pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits.
Add the potatoes, onions, carrots, celery, tomato juice, garlic and spices - stir to combine. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid.
Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together tapioca starch and water in a small bowl to create slurry. With the sauté function on and while stirring, slowly pour the slurry into the beef stew, stirring, until the sauce has thickened, about 2 minutes. Serve and enjoy.

Slow-Cooker

Place a large, deep Dutch oven over medium-high heat. Add oil. Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and saute until all sides are browned. Transfer to a slow-cooker.
Add beef broth to deglaze the bottom of the Dutch oven pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits. Transfer to slow-cooker and pour over beef tips.
Add the potatoes, onions, carrots, celery, tomato juice, garlic and spices - stir to combine. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix together tapioca starch and water in a small bowl to create slurry. Stir into the stew a little bit at a time to thicken and gently stir to combine. Cover and cook 10 minutes, until beef stew has thickened.

Notes

I like to use beef stew meat (beef tips), but a more budget conscious cut is a beef chuck roast that you can cube yourself. You will need a roast that is about 1lb if you go that route.

make sure beef broth and tomato juice do not contain sugar to keep whole30 compliant

nutrition info is based on 5-servings. Can feed 5-6, depending on portion size

slow-cooker method: I would still recommend to sear the beef tips first for better flavor, then cook on low for 7-8 hours or high for 4-5 hours.

Storage Tips:

To Store. Refrigerate beef stew in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Rewarm leftovers in a large saucepan or Dutch oven on the stovetop over medium-low heat.
To Freeze. Freeze beef stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.

Nutrition

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