Description

A hearty, fork-tender beef stew made in an Instant Pot in under an hour. This one-pot meal uses affordable chuck roast and tender vegetables, perfect for busy weeknights and freezer-friendly.

Ingredients

Scale

2 pounds (900g) chuck roast, cut into 1.5-inch cubes
2 tablespoons flour
Salt and pepper to taste
2 tablespoons vegetable or canola oil
1 large yellow onion, diced
4 cloves garlic, minced
1 cup sliced cremini mushrooms (optional)
½ cup dry red wine (e.g., Cabernet or Merlot) or extra broth
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 can (8 oz / 240g) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
3 large carrots, chopped into chunks
2 large russet or Yukon Gold potatoes, cubed
1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening)
½ cup frozen peas (optional, added after cooking)

Instructions

Pat beef cubes dry and toss with flour, salt, and pepper until evenly coated.
Set Instant Pot to ‘Sauté’ on High. Add oil and heat until shimmering.
Brown beef in batches (do not crowd the pot) for 2-3 minutes per side until a deep crust forms. Transfer to a plate.
Add onions to the pot and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute. Add mushrooms now if using and cook until browned.
Pour in red wine (or broth) and scrape up all browned bits from the bottom of the pot to deglaze.
Return beef and juices to the pot. Add potatoes, carrots, tomato paste, tomato sauce, Worcestershire sauce, thyme, rosemary, bay leaf, and beef broth. Stir to combine.
Lock the lid, ensure valve is set to ‘Sealing’, and pressure cook on High for 35 minutes.
Allow pressure to release naturally for 10 minutes, then carefully vent remaining pressure.
Remove lid. If stew is too thin, stir in cornstarch slurry and set to ‘Sauté’ for 2-3 minutes to thicken.
Stir in frozen peas if using and let heat through for 1 minute. Remove bay leaf. Taste and adjust seasoning.
Serve hot with crusty bread or mashed potatoes.

Notes

Do not skip browning the meat for better flavor. Ensure the bottom of the pot is completely deglazed to prevent ‘Burn’ errors. Cut vegetables uniformly for even cooking. The stew tastes better the next day and freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 16
Saturated Fat: 5
Carbohydrates: 32
Fiber: 4
Protein: 28

Keywords: Instant Pot beef stew, pressure cooker stew, weeknight dinner, one pot meal, chuck roast recipe, easy stew, freezer friendly meal