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Instant Pot Beef Stew Recipe Easy Cozy Root Vegetable Dinner

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A quick and easy Instant Pot beef stew with tender beef and hearty root vegetables, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups beef broth (low-sodium preferred)
  • ½ cup red wine (optional)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 3 tablespoons all-purpose flour

Instructions

  1. Prep your ingredients: Cut the beef into 1 ½-inch cubes. Peel and chop carrots, parsnips, and potatoes into 1-inch chunks. Dice the onion and mince the garlic. Have your broth, wine, and seasonings ready at hand. (10 minutes)
  2. Dredge the beef: Place flour in a large bowl. Toss the beef cubes in the flour until lightly coated.
  3. Sauté the beef: Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the beef in batches to avoid overcrowding, about 5 minutes per batch. Remove beef and set aside.
  4. Sauté veggies: In the same pot, add diced onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another minute.
  5. Deglaze: Pour in red wine and beef broth, scraping up browned bits from the bottom with a wooden spoon.
  6. Add beef and seasonings: Return browned beef to the pot. Stir in Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
  7. Pressure cook: Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 35 minutes. Ensure the valve is set to sealing.
  8. Natural release: Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  9. Add root vegetables: Open the pot and add carrots, parsnips, and potatoes. Stir gently to combine.
  10. Cook veggies: Seal the lid again and cook on high pressure for 5 minutes. Quick release pressure when done.
  11. Final touches: Remove bay leaves. Taste and adjust seasoning with salt or pepper if needed. If stew is thinner than desired, set Instant Pot to ‘Sauté’ and simmer uncovered for a few minutes to reduce.
  12. Serve: Ladle into bowls, garnish with fresh parsley if desired, and enjoy!

Notes

Browning the beef well and properly deglazing the pot are key steps to build rich flavor. Use natural pressure release for at least 10 minutes to keep beef tender. Add root vegetables after initial pressure cooking to avoid mushiness. For gluten-free, substitute flour with cornstarch or arrowroot powder. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Instant Pot beef stew, beef stew recipe, root vegetable stew, easy beef stew, pressure cooker stew, cozy dinner, comfort food

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