Description
This Easy Homemade Beef Stew transforms a tough cut of meat into melt-in-your-mouth tender bites in under an hour, thanks to the magic of the Instant Pot. Loaded with chunky carrots, potatoes, and a rich, savory gravy, it delivers all the comfort of a slow-cooked meal without the all-day wait. Naturally thickened with cornstarch instead of flour, it is completely gluten-free and perfect for a chilly evening.
Ingredients
— The Meat & Aromatics —
2 lbs (900g) beef chuck roast, cut into 1.5-inch chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 large yellow onion, chopped
3 cloves garlic, minced
— The Stew Base —
3 cups beef broth (ensure gluten-free)
2 tablespoons tomato paste
1 tablespoon gluten-free Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
— The Vegetables —
1.5 lbs Yukon Gold potatoes, cut into large 2-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
2 stalks celery, chopped
— The Finish —
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
1 cup frozen peas (optional)
Fresh parsley for garnish
Instructions
1. Sear Beef: Set your Instant Pot to ‘Sauté’ mode (High). Add the olive oil. Season the beef chunks generously with salt and pepper. Brown the beef in batches (do not overcrowd) for 3–4 minutes per side until a dark crust forms. Remove beef and set aside.
2. Sauté Aromatics: Add the onions to the pot. Sauté for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Deglaze: Pour in about ½ cup of the beef broth. Use a wooden spoon to scrape up the browned bits (fond) stuck to the bottom of the pot. *This step is crucial to prevent the ‘Burn’ notice.*
4. Combine: Press ‘Cancel’ to stop the Sauté cycle. Return the browned beef (and juices) to the pot. Add the remaining broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, potatoes, carrots, and celery. Stir gently to combine.
5. Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ (or Manual) on HIGH for 35 minutes.
6. Natural Release: Once the cooking cycle is complete, let the pressure release naturally for 10–15 minutes (this helps keep the meat tender). Then, carefully switch the valve to ‘Venting’ to release any remaining steam.
7. Thicken Gravy: Remove the lid. Discard the bay leaf. Select ‘Sauté’ mode again. Stir in the cornstarch slurry and the frozen peas. Simmer for 2–3 minutes, stirring constantly, until the gravy thickens and becomes glossy.
8. Serve: Turn off the pot. Ladle the stew into bowls and garnish with fresh parsley.
Notes
Meat Choice: ‘Chuck roast’ is the best cut for stew. It has enough fat and connective tissue to break down into tender, juicy bites. Lean stew meat often becomes dry.
Potato Size: Cut the potatoes large (2 inches) so they don’t disintegrate under high pressure.
Gluten-Free Thickening: Traditional stew uses flour. Using a cornstarch slurry at the end keeps this recipe gluten-free and gives the gravy a beautiful shine.
Storage: Stew tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 820
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
- Cholesterol: 85