Instant Pot Beef Stew With Kitchen Bouquet

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"Hey Jeffrey – where's your recipe for Beef Stew?!" Well, after four years of starting Pressure Luck, it was time to give you what you asked for. The tastiest, tenderest beef stew suitable for any occasion.

If you thought the best way to make this dish was in a slow cooker, the Instant Pot will make you re-think that. You'll have this done in a fraction of the time with even richer flavor, making this beef stew one of the easiest and tastiest things you'll achieve. This classic, hearty dinner is a now newfound winner.

Take some yellow onion…

…and dice it up.

Take two ribs from a bunch of celery (reserving the leafy greens in the stalk for later)…

…and do the same.

And who doesn't love baby potatoes? Take some red, white or a mix…

…rinse with the skins on and slice them in half.

Take a bag of baby carrots…

…and halve them.

Here's the star of our show – the beef! I prefer a marbled cut of chuck roast for this.

Cut the chuck into generous bite-sized chunks (about 1-inch cubes). Place in a large mixing bowl.

Add garlic salt, pepper, Italian seasoning, garlic powder and onion powder to the beef…

…and use your hands mix it up so the meat is evenly coated with the seasonings.

See that? Seasoned meat. And this concludes the prep for this recipe. Great. Moving on.

Add extra virgin olive oil to the Instant Pot and give it heat.

Once the oil's hot, add in the onion and celery.

If you want to add some mushrooms (which I enjoy but are totally optional), add them now as well.

Sauté until lightly softened.

Then, add some garlic…

…and some Worcestershire sauce.

Sauté and deglaze (scrape) the bottom of the pot, ensuring nothing's stuck on and it's nice and smooth.

Once everything has a few moments to sauté and come together…

…add the seasoned meat to the pot.

Sauté the meat until the sides become just lightly browned.

Then, add some flour…

…and stir well…

…until all the meat is coated with it.

Pour in some dry red wine…

…along with some beef broth.

Season with some dried rosemary, dried thyme and brown sugar.

Stir well.

Add in a couple bay leaves…

…and top with the potatoes and carrots, but DO NOT STIR them.

Just let them lay on top of everything in the pot. Secure the lid and pressure cook.

When done pressure cooking, it will look like this with super tender meat and a rich offering from any of the beef drippings seeped into the stew

Let's give it its finishing touches. Add in a can of tomato paste…

…and the reserved leafy greens from the celery.

Optionally, for an additional flavor booster you can add in an Au Jus or any beef stew seasoning mix packet…

…giving it a final stir. Allow it to rest for a few minutes so it cools down a bit, thickens perfectly and allows the flavor to really come together.

Then, ladle some of that amazingness up…

…and place in a generous sized bowl (along with a slice of garlic bread or simple french bread, if desired. Just make sure it's crusty!)

And folks, dinner…

…is…

…served!
(NOTE: Your face may look like this when done because you'll be confused at how you made something so outrageously delicious, comforting and wonderful with little effort.)

Instant Pot Best Beef Stew

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

• 3 pounds chuck roast (nice and marbled), sliced into 1-inch chunks bite-sized chunks or beef stew meat
• 2 teaspoons garlic salt
• 2 teaspoons black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, diced
• 2 ribs celery, diced with leafy tops reserved
• 8 ounces baby Bella mushrooms, sliced (optional)
• 3 cloves garlic, minced or pressed
• 2 tablespoons Worcestershire sauce
• 1/4 cup all-purpose flour
• 1 cup dry red wine (like a pinot noir)
• 4 cups beef broth (I use low-sodium, and if not using the wine add 5 cups instead)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 tablespoon light or dark brown sugar
• 2 bay leaves
• 16-ounce bag baby carrots, halved
• 1 pound baby red and/or white potatoes, rinsed, skin-on and halved
• 6-ounce can tomato paste
• 1 ounce packet Au Jus or beefy onion dip mix (optional)

Instructions

1. Add the meat to a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder and onion powder. Mix by hand until well-coated and set aside.
2. Add the oil to the Instant Pot, hit and Sauté and Adjust so it's on the more or high setting. After 3 minutes of heating, add the onion, celery and mushrooms (if using) and sauté for 3 minutes until slightly softened. Add garlic and sauté for 1 minute longer.
3. Add the Worcestershire sauce and scrape up any browned bits and let simmer with the veggies for 1 minute.
4. Add the seasoned meat and sauté, stirring often for about 3 minutes until the edges are just lightly browned.
5. Add the flour and stir until everything is coated.
6. Add the wine, broth, rosemary, thyme and brown sugar. Stir well. Top with the bay leaves, carrots and potatoes, but do not stir them in. Just rest them on top of everything in the pot.
7. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes (NOTE: Due to the volume in the pot, it will take about 15-20 minutes for this to come to pressure). When done, allow a 10-minute natural release followed by a quick release.
8. Add in the tomato paste, leafy celery tops and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together.
9. Ladle into bowls and serve with some crusty French or garlic bread.

Jeffrey's Tips

Got leftovers? As with most stews, as the flavors cool and meld when chilled in the fridge, it will taste even more vibrant once reheated.

If you want this to be Keto or Paleo, leave out the brown sugar, potatoes and use quinoa or coconut flour instead of all-purpose. Using those flours will also make it gluten-free.

For less sodium, use low-sodium broth, salt-free tomato paste and leave out the au jus mix.

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Source: https://pressureluckcooking.com/instant-pot-best-beef-stew/

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