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How To Make the Absolute Best Instant Pot Beef Stew

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Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Cold weather ways stew weather, and there truly isn't a dish that's much more comforting than beef stew. When cubes of beef, sweet carrots, and potatoes melt slowly together in a savory sauce, the resulting stew simply makes you desire to grab a hunk of crusty bread and dig in.

While there's no denying that a pot of stew bubbling abroad for a few hours on the stovetop makes for an amazing-smelling kitchen, using an Instant Pot instead makes for a beef stew that can go from pulling ingredients out of the refrigerator to sitting down at the dinner table in just about an hour. Here'south how to exercise information technology.

Credit: Photo: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn

Don't Stew with Stew Beef

Braising turns tough cuts of beef into tender, succulent bites, but you want to skip the pre-cut stew beef when you're at the grocery store or butcher. Oftentimes, stew beef is cut into irregularly shaped pieces and can have a lot of tough gristle that will never get tender. Picking upwards a piece of boneless beef chuck instead means that you can easily trim off all the unwanted parts first, and then brand certain the pieces are cut into uniform ane 1/ii-inch pieces that will cook evenly and chop-chop in the force per unit area cooker.

Searing the beef cubes first creates all those tasty browned $.25 that brand the finished sauce that much more succulent, only you don't take to spend a lot of time searing the cubes all over. Searing just one side saves y'all time, then be patient with the process, sear in 2 batches, and let one side of the beef get squeamish and dark.

Credit: Photo: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn

Stick with Large Veggies

Because this beef stew is made in the Instant Pot and we want everything to cook in the same amount of time, the carrots and potatoes should be cutting into large pieces and then that they don't overcook and fall apart. Become with chunks that are the same size as the beefiness cubes, with the exception of the onion and garlic, which can exist cutting smaller since we desire those to melt down as much as possible.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Making Beef Stew Gravy

We all know that one of the best parts of beefiness stew is the rich brownish gravy. Since this stew is cooked in a sealed environment (and therefore the moisture gets locked in), you lot only need half a loving cup of broth and some Worcestershire sauce to get things going. Melt the stew for 25 minutes (yep, it'due south that quick!) under loftier pressure and the veggies and meat volition permit out more liquid as they cook.

In one case everything's done cooking, add a slurry fabricated with cornstarch and water and simmer with the Sauté function for a few minutes to thicken the sauce into a gravy. Using cornstarch keeps this beef stew gluten-gratuitous, and I notice information technology's easier to thicken the sauce at the cease rather than outset by searing beef that'due south been tossed in flour (which usually requires more oil, and at that place's also a risk of the flour burning during searing).

Serving Beef Stew

A big scattering of frozen peas stirred into the beefiness stew at the end adds a annotation of sweetness and a bright pop of colour to the otherwise deep, savory flavors. For some freshness, garnish with chopped parsley if you'd like, but don't forget to accept some crusty bread or a bowl of buttered egg noodles to serve with the beef stew so that not a drop of that delicious sauce is left behind.

Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Tender beef stew fabricated in the Instant Pot in less than an hour.

• shellfish-free
• dairy-free
• alcohol-free
• peanut-free
• pork-free
• tree-nut-complimentary
• high-cobweb
• soy-free
• egg-complimentary

Per serving, based on

4

servings. (% daily value)

• Calories 628
• Fat 21.one yard (32.5%)
• Saturated 6.ii g (31.0%)
• Carbs 44.1 g (14.7%)
• Fiber 6.8 yard (27.1%)
• Sugars 7.4 thou
• Protein 67.5 one thousand (135.1%)
• Sodium 1173.nine mg (48.nine%)

Ingredients

• 1

  medium yellowish onion

• two cloves

  garlic

• 2 1/2 pounds

  boneless beef chuck

• 1 1/2 teaspoons

  kosher common salt, plus more as needed

• 1/two teaspoon

  freshly ground black pepper, plus more every bit needed

• 2 tablespoons

  vegetable oil, divided

• 3

  medium carrots (virtually 12 ounces total)

• 3

  medium Yukon Gold potatoes (nigh 12 ounces full)

• i tablespoon

  tomato paste

• ane teaspoon

  dried thyme

• ane/2 cup

  beef broth

• 2 tablespoons

  Worcestershire sauce

• 1 tablespoon

  cornstarch

• i tablespoon

  water

• three/4 cup

  frozen peas

• Fresh parsley leaves, for garnish (optional)

Instructions

1. Cut the aromatics and beef. Dice one medium yellow onion, mince ii garlic cloves, and identify both in a medium bowl. Trim 2 ane/2 pounds beef chuck and cut into ane one/2-inch pieces.

2. Season and sear the beef in ii batches. Toss the beefiness with 1 1/2 teaspoons kosher salt and one/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electrical pressure level cooker on the Sauté setting until shimmering. Add one-half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.

3. Soften the aromatics. Add together the onion and garlic to the cooker and season with salt and pepper. Melt, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

4. Cut the vegetables. Peel 3 medium carrots and cutting on a slight diagonal into i i/two-inch pieces. Quarter 3 medium Yukon Gilt potatoes (you want nearly 1 1/2-inch chunks).

5. Add together the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon stale thyme to the onions and cook until the love apple paste is darkened in color, about 1 minute. Add ane/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping upwardly any browned bits.

6. Add the vegetables and seared beef. Add together the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

7. Melt on HIGH pressure for 25 minutes. Lock the hat on and check that the valve is set up to seal. Set to cook for 25 minutes on Loftier pressure. It will have vii to ten minutes to come up to pressure.

8. Natural release pressure for ten minutes and make the cornstarch slurry. When the melt time is upwardly, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and ane tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

9. Release the remaining force per unit area and thicken the sauce. Quick release whatever remaining pressure. Carefully open up the pressure cooker and turn on the Sauté function. Stir in iii/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

10. Season and serve. Taste and flavour with salt and pepper as needed. Serve garnished with the parsley if desired.

Recipe Notes

Storage: Leftovers can exist refrigerated in an airtight container for upwards to 4 days.

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Christine Gallary

Nutrient Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and Chow.com. She lives in San Francisco and loves pedagogy cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/instant-pot-beef-stew-22949287

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