This hearty beef stew turns a modest cut of meat and a handful of everyday vegetables into a warm, satisfying family dinner. The Instant Pot tenderizes the beef in a fraction of the usual time, while soy sauce and Worcestershire sauce add depth to the rich, savoury broth.
Hearty Beef and Vegetable Stew
Equipment
- Instant pot
- Wooden spoon
Ingredients
- 1½ lbs beef stew meat cut into 1½-inch pieces
- ¾ tsp salt (stems removed)
- ¼ tsp black pepper
- 2 tbsp all-purpose flour (room temperature)
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 3 cups low-sodium beef broth divided
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 3 medium carrots cut into thick slices
- 1 lb Yukon Gold or red potatoes
- 1 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp cold water
- Chopped fresh parsley, for serving Optional
Instructions
- Pat the beef dry with paper towel. Season it with the salt and pepper, then toss it with the flour until lightly coated.
- Select the Sauté setting on the Instant Pot. Add the olive oil and brown the beef in two batches for 3 to 4 minutes per batch. Transfer the browned beef to a plate. It does not need to be cooked through.
- Add the onion to the pot and cook for 3 minutes, stirring occasionally. Add the garlic and tomato paste, then cook for another minute.
- Pour in about ½ cup of the beef broth. Scrape the bottom of the pot thoroughly with a wooden spoon to release every browned bit and help prevent the Burn warning.
- Turn off the Sauté setting. Return the beef and any accumulated juices to the pot. Add the remaining broth, soy sauce, Worcestershire sauce, thyme and bay leaf. Stir to combine.
- Arrange the carrots and potatoes over the beef. Avoid stirring them too deeply into the liquid so they retain more of their shape during cooking.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure. Remove and discard the bay leaf.
- Stir in the frozen peas. In a small bowl, combine the cornstarch and cold water until smooth.
- Select the Sauté setting and gradually stir the cornstarch mixture into the stew. Simmer for 2 to 4 minutes, stirring gently, until the sauce thickens and the peas are heated through.
- Turn off the Instant Pot. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving, if desired.
Notes
Browning the beef adds flavour, but it can be skipped on especially busy evenings. If you skip it, omit the flour at the beginning and rely on the cornstarch mixture to thicken the sauce at the end. Cut the potatoes and carrots into fairly large pieces. Smaller pieces may become too soft during the 35-minute pressure-cooking time needed to tenderize the beef. Soy sauce adds savoury depth rather than a distinctly soy flavour. Because both soy sauce and Worcestershire sauce contain salt, low-sodium broth is preferable.
Make it more affordable
Look for beef labelled stewing beef, chuck, blade roast or pot roast. Larger roasts are sometimes less expensive than pre-cut stew meat and can easily be cut into cubes at home.
You can also replace part of the beef with additional potatoes, carrots or mushrooms to stretch the recipe without making the meal feel less substantial.
Storing leftovers
Store the cooled stew in an airtight container in the refrigerator for up to four days. Reheat it gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
The stew can also be frozen for up to three months, although the potatoes may become slightly softer after thawing.
Did you make this recipe?
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