4 lbs/ 1.8kg Stewing Beef
8 strips Bacon (Diced)
2 cups Mushrooms (whole)
2 cups Onion (roughly chopped)
2 cups Carrots (roughly chopped)
2 tbsp Butter
1 tbsp Thyme
2 Bay Leaves
4 cloves Garlic (sliced)
1 cup Red Wine
3 cups Beef Broth
3 Potatoes (peeled & diced)
2 cups Green Peas
2 tbsp Tomato Paste
2 cups Tomato Sauce
4 tbsp Cornstarch
1/4 cup Water
2 tsp Salt
2 tsp Pepper
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set Instant Pot to Saute High
Add the bacon to the inner pot and saute
Remove the bacon and set aside
Season one side of the beef with salt & pepper and place it in the inner pot
Season the other side of the beef with salt & pepper
Add 1 tbsp of butter and sear the beef on both sides until browned
Remove the browned beef and set aside
Add the mushrooms, carrots, and onions
Season with salt, pepper, thyme and bay leaves
Add the chopped garlic and 1 tbsp of butter
Saute everything together for 2-3 minutes
Add the red wine and deglaze the pot by scraping all the browned bits off the bottom of the pot.
Add the bacon and beef back into the pot
Pour in the beef broth and apply the pressure lid
Pressure Cook on High for 30 minutes
Allow the pressure to release naturally for 10 minutes and then manually release any remaining pressure
Remove the beef from the pot and set aside
Set Instant Pot to Saute High
Add the diced potatoes, tomato paste and tomato sauce
Place a glass lid on the pot and bring the stew to a simmer
Remove the lid and allow the stew to simmer for 5 minutes
Add the green peas and simmer for another 2 minutes
Dissolve 4 tbsp of cornstarch in cold water and gradually add the mixture into the stew until it reaches desired consistency
Add the beef back into the stew and simmer for 1 minute
Instant Pot Beef Stew
There's nothing as comforting as a hearty bowl of delicious Beef Stew on a cold day. This One-Pot Beef Stew recipe creates a tender melt-in-your-mouth beef along with wholesome carrots, onions, potatoes, and peas in a rich and savory sauce. This quick and easy One-Pot meal can be made entirely in the Instant Pot in under an hour and is sure to be a hit with your family.
What is the best cut of meat for Beef Stew?
When selecting a good cut of beef for Beef Stew, select a cut that has some fat content so it stays moist and tender while cooking. We used sirloin in our recipe but other great options are chuck roast, boneless short ribs or brisket. Some stew meats are already pre-cut into cubes however we prefer to leave the pieces intact as it's less work to sear and larger pieces will stay moist and tender when seared compared to smaller pieces that can dry out faster when cooked.
How do you make Beef Stew meat tender?
Typically the way to make the meat in Beef Stew really tender would be to braise it low and slow either in a dutch oven or slow cooker for a few hours. Using a One-Pot pressure cooker like the Instant Pot or Ninja Foodi helps to speed up this process so that the beef can achieve a tender melt-in-your-mouth texture in a fraction of the time. When pressure cooking the Beef Stew, the pressure lid locks in all the moisture which keeps the beef tender and full of flavor.
Tips for the best One-Pot Beef Stew
- Get a good sear on the beef so it has a chance to caramelize and develop all the delicious beefy flavor.
- Cut the vegetables like carrots, onions, and mushrooms into large pieces so they don't overcook and fall apart.
- Deglaze the pot with red wine or beef broth and scrape the browned bits off the bottom of the pot after searing the meat. This will add a lot of flavor to the Beef Stew and also ensures you don't get the Instant Pot "Burn" warning.
- Add the diced potatoes, peas or any other smaller vegetables at the end while the Beef Stew is simmering since they cook relatively fast. If you add them too early, they will get mushy and disintegrate in the sauce.
What can I serve with Beef Stew?
A hearty beef stew is a great meal on its own packed full of tender beef, wholesome vegetables, and potatoes all in a delicious savory sauce. It is also great when served with bread, or over rice, pasta, quinoa or mashed potatoes.
Can I make Beef Stew ahead of time?
This One-Pot Beef Stew is a fantastic make-ahead meal and tastes even better the next day! It will keep in the fridge for 3-4 days making it an ideal meal-prep option for lunches and dinners throughout the week. You can also freeze the beef stew in small portion sizes to be enjoyed later. Simply defrost in the fridge and reheat in the microwave or Instant Pot.
What if I don't have an Instant Pot?
We made this Beef Stew recipe using an Instant Pot to achieve a tender flavorful Beef Stew in under 1 hour. If you don't have an Instant Pot, you can also use a Ninja Foodi or any other pressure cooker to make this recipe in the same amount of time. If you don't have a pressure cooker, you can use a dutch oven or slow cooker to make the same delicious Beef Stew however it will take longer for the stew to achieve the same tenderness.
Dutch Oven: Follow the same directions for all ingredients up until step 14 before pressure cooking. Add in the peas, potatoes and beef broth and bring the liquid to a boil. Place a lid on the pot and bake in the oven at 325˚F for 1 hour or until the beef reaches your desired tenderness and consistency.
Slow Cooker: Follow the same directions for all ingredients up until step 14 before pressure cooking. Add in the peas, potatoes and pour in the beef broth. Place a lid on the slow cooker and cook on high for 3-4 hours or low for 7-8 hours until the beef reaches your desired tenderness.
- You can omit the wine if you prefer, there is no need to add additional beef broth as there is enough liquid to pressure cook the stew.
- This recipe was made using an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice.
- This recipe can also be made using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp.
- If you don't have a pressure cooker, you can make this recipe on your stovetop using a Dutch Oven. Follow the same directions for all ingredients up until step 14 before pressure cooking. Add in the peas, potatoes and beef broth and bring the liquid to a boil. Place a lid on the pot and bake in the oven at 325˚F for 1 hour or until the beef reaches your desired tenderness and consistency.
- This recipe can also be made in a slow cooker. Follow the same directions for all ingredients up until step 14 before pressure cooking. Add in the peas, potatoes and pour in the beef broth. Place a lid on the slow cooker and cook on high for 3-4 hours or low for 7-8 hours until the beef reaches your desired tenderness.