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Cozy Instant Pot Beef Stew Recipe with Root Vegetables

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A hearty and comforting beef stew made easily in the Instant Pot with tender beef chuck and a medley of root vegetables, perfect for cold winter nights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chopped
  • 3 medium russet potatoes, peeled and cubed
  • 2 celery stalks, sliced
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the ingredients: Wash, peel, and chop all root vegetables into roughly 1-inch pieces. Dice the onion and mince the garlic. Cut beef chuck into 1-inch cubes if not pre-cut.
  2. Brown the beef: Set your Instant Pot to “Sauté” mode and heat the oil. Working in batches to avoid overcrowding, brown the beef cubes on all sides until a deep, caramelized crust forms (about 4-5 minutes per batch). Transfer browned beef to a plate and set aside.
  3. Sauté aromatics: Add diced onions to the pot and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant, careful not to burn.
  4. Deglaze the pot: Pour ½ cup (120 ml) of beef broth into the pot, scraping the bottom with a wooden spoon to loosen browned bits.
  5. Add remaining ingredients: Return beef to the pot. Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, carrots, parsnips, potatoes, celery, the rest of the beef broth (3½ cups / 840 ml), and season with salt and pepper.
  6. Pressure cook: Seal the Instant Pot lid and set to “Manual” or “Pressure Cook” on high for 35 minutes. Make sure the valve is set to sealing.
  7. Release pressure naturally: Once cooking time is up, let the pressure release on its own for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
  8. Thicken the stew (optional): If you prefer a thicker stew, mix 2 tablespoons of flour with an equal amount of cold water to make a slurry. Set the Instant Pot to “Sauté” and whisk in the slurry. Cook for 3-5 minutes until thickened, stirring frequently.
  9. Final seasoning: Taste and adjust salt and pepper as needed. Remove bay leaves.
  10. Serve: Ladle into bowls and garnish with fresh parsley.

Notes

Browning the beef before pressure cooking enhances flavor. Use natural pressure release to keep meat tender. Substitute flour with cornstarch or arrowroot powder for gluten-free option. Slow cooker or stovetop pressure cooker can be used with adjusted cooking times.

Nutrition

Keywords: Instant Pot beef stew, root vegetables stew, easy beef stew, winter comfort food, pressure cooker stew

Find it online: https://wigglebite.com/cozy-instant-pot-beef-stew-recipe-with-root-vegetables-easy-and-perfect-for-winter/