Description
A hearty and flavorful Instant Pot beef stew made with tender cubed beef, pearl onions, mushrooms, carrots, and potatoes simmered in a savory broth with herbs and tomato paste. This comforting stew delivers rich depth of flavor with a quick cooking time using the Instant Pot, perfect for a family dinner.
Ingredients
Scale
Meat and Seasoning
- 1 lb beef stew meat, cubed
- Salt and pepper, to taste
- 2 Tbsp all-purpose flour
- 2 Tbsp butter
Broth and Sauce
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- ½ Tbsp brown sugar
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
Vegetables
- 14 oz bag frozen pearl onions
- 8 oz mushrooms, washed and quartered
- 1 lb carrots, peeled and sliced into 1-inch sections
- 0.75 lb potatoes, washed and chopped into 1-inch cubes (peeled if desired)
Instructions
- Season and Coat Meat: Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir well to evenly coat all pieces.
- Brown the Meat: Turn on the Instant Pot sauté function and add the butter. When melted and sizzling, add the coated beef. Brown the meat on all sides without stirring too frequently to develop a crispy exterior. Flour may stick to the bottom; avoid burning it.
- Add Liquids and Flavorings: Pour in the beef broth and stir to lift browned bits stuck to the pot. Add Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. Stir to combine all ingredients.
- Prepare and Add Vegetables: Wash and quarter mushrooms. Peel and slice carrots into 1-inch pieces. Wash and chop potatoes into 1-inch cubes (peeling optional). Add pearl onions, mushrooms, carrots, and potatoes to the pot. Stir everything together well.
- Cook under Pressure: Close the Instant Pot lid securely and seal the steam valve. Choose the “meat/stew” preset or manually set high pressure for 35 minutes.
- Release Pressure and Serve: After cooking, allow the Instant Pot to naturally release pressure. Once safe, open the steam valve and lid carefully. Stir the stew, adjust salt if needed, and serve hot with crusty bread.
Notes
- Use Better Than Bouillon or a rich beef broth for optimal flavor; adjust salt after cooking based on broth saltiness.
- Pearl onions add sweetness and convenience, but you can substitute with roughly chopped yellow onion, adding it either while sautéing the meat or with other vegetables.
- For thicker stew, you may thicken with a slurry of flour or cornstarch after cooking.
- Ensure not to burn flour on the pot bottom when browning meat; stirring minimally helps develop better browning.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
