Description
A hearty, one-pot beef stew made in an Instant Pot that features tender chuck roast and root vegetables. This recipe delivers deep flavor and rich texture in under an hour, making it perfect for busy weeknights.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 3 large carrots, cut into 1-inch chunks
- 2 large russet or Yukon Gold potatoes, cubed
- 1 large parsnip, peeled and cubed
- 1 large yellow onion, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon oil (canola or vegetable)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Prep ingredients by cubing beef, chopping veggies, mincing garlic, and measuring spices.
- Set Instant Pot to ‘Sauté’ on High. Add oil and sear half the beef cubes in a single layer for 2-3 minutes per side until browned. Remove to a plate and repeat with remaining beef.
- Keep pot on Sauté. Add diced onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute, scraping up brown bits.
- Pour in beef broth and Worcestershire sauce. Scrape bottom thoroughly to prevent burn error. Add seared beef, thyme, rosemary, and bay leaf. Ensure liquid comes halfway up the meat.
- Add carrots and potatoes. Secure lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ or ‘Manual’ on High for 35 minutes.
- Allow natural release for 15 minutes, then carefully vent remaining steam and open lid.
- Remove bay leaf. Set pot to ‘Sauté’. Stir in cornstarch slurry and simmer for 3-5 minutes until sauce thickens. Season with salt and pepper to taste.
Notes
Do not skip searing the beef for maximum flavor. Ensure the bottom of the pot is clean before pressure cooking to avoid the ‘Burn’ error. Cut vegetables uniformly for even cooking. For a low-carb version, swap potatoes and carrots for turnips and radishes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: Instant Pot, beef stew, pressure cooker, root vegetables, weeknight dinner, one pot meal, chuck roast, easy recipe