Description

A rich, fork-tender beef stew made in an Instant Pot that delivers restaurant-quality flavor in under an hour. This one-pot meal is perfect for weeknight dinners, featuring seared chuck roast, hearty vegetables, and a thick, savory gravy.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1.5-inch cubes
1.5 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons neutral oil (vegetable or canola)
1 large yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch chunks
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 stalks celery, chopped
2 cups low-sodium beef broth
½ cup dry red wine (Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 sprig fresh rosemary
1 bay leaf
¼ cup heavy cream
1 tablespoon cornstarch mixed with 1 tablespoon cold water (for slurry)

Instructions

Prep ingredients: Dice onions, chop carrots and potatoes, mince garlic, and cut beef into 1.5-inch cubes. Pat beef dry with paper towels.
Sear the beef: Set Instant Pot to ‘Sauté’ on High. Add oil and heat until shimmering. Sear beef cubes in batches (do not crowd) for 2-3 minutes per side until browned. Remove beef to a plate.
Sauté aromatics: Add diced onions to the pot and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Scrape up brown bits from the bottom.
Build the stew: Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze. Return beef and juices to the pot. Add carrots, potatoes, celery, thyme, bay leaf, salt, and pepper. Pour in beef broth and Worcestershire sauce. Stir to combine.
Pressure cook: Lock lid, set valve to ‘Sealing’. Select ‘Pressure Cook’ or ‘Manual’ on High for 35 minutes.
Natural release: Let pressure release naturally for 15 minutes, then carefully turn valve to ‘Venting’ to release remaining pressure. Open lid away from face.
Thicken gravy: Remove bay leaf and rosemary sprig. If gravy is thin, stir in cornstarch slurry. Set to ‘Sauté’ on Low and simmer for 2-3 minutes until thickened. Stir in heavy cream and heat through for 1 minute. Adjust seasoning.
Serve: Ladle into bowls and serve with mashed potatoes, egg noodles, or crusty bread.

Notes

Pat the meat dry before searing to ensure a good crust. Do not skip searing as it builds flavor. Use a natural release to keep meat tender. If using a smaller pot, halve the recipe. Potatoes may become slightly grainy after freezing but remain tasty.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl per serving
Calories: 450
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 9
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: Instant Pot beef stew, pressure cooker stew, easy weeknight dinner, comfort food, one pot meal, beef chuck roast recipe, family dinner