Basic Beef Stew
By :Pillsbury
Print Recipe
Votes: 75
Rating: 4.35
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Potatoes, Tomato Paste
Prep Time 45 minutes
Cook Time 54 minutes
Servings
8 servings
Ingredients
  • 2 lb Beef Stew Meat
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon Muir Glen™ organic tomato paste from 6-oz can
  • 2 cups chopped onions
  • 2 cups diced peeled carrots 1-inch
  • 2 cups diced peeled russet potatoes 1-inch
  • 1 cup Progresso™ beef flavored broth from 32-oz carton
  • 2 tablespoons cornstarch
  • 2 tablespoons Water
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Potatoes, Tomato Paste
Prep Time 45 minutes
Cook Time 54 minutes
Servings
8 servings
Ingredients
  • 2 lb Beef Stew Meat
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon Muir Glen™ organic tomato paste from 6-oz can
  • 2 cups chopped onions
  • 2 cups diced peeled carrots 1-inch
  • 2 cups diced peeled russet potatoes 1-inch
  • 1 cup Progresso™ beef flavored broth from 32-oz carton
  • 2 tablespoons cornstarch
  • 2 tablespoons Water
Votes: 75
Rating: 4.35
Rate this recipe!
Instructions
  1. In large bowl, toss beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches, and cook 2 to 4 minutes on first side until browned. Turn and cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
  2. Return beef to insert. Stir in tomato paste. Stir in onions, carrots and potatoes. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  3. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.
Recipe Notes

Trademarks referred to herein are the properties of their respective owners.

(No Title): Instead of 2 lb of stew meat, you can purchase a 2 1/2- to 3-lb beef chuck roast, and cut it yourself. Trim off the fat, and cut into 2-inch pieces. You should end up with about 2 lb meat.
(No Title): Top with chopped fresh parsley for a pretty, fresh garnish.
(No Title): Kitchen Tested - 11/2017.

81 replies
  1. nlaporte
    nlaporte says:

    Vegetables were in way too long. Potatoes were almost mush. Suggest cooking meat as noted in recipe with the required liquid and onions at high pressure for 35 minutes. Quick release and add carrots and potatoes. Reset at high pressure for 10 to 12 minutes.
    I would probably brown the meat in a separate sauté pan to save time. I find the sauté function somewhat inadequate. As soon as you add the meat, it goes from “hot” back to “on”. The depth of the insert also makes sautéing more difficult.

  2. Jose Zvietcovich
    Jose Zvietcovich says:

    Terribly wrong written. Impossible to follow. Please Instant Pot, review recipes before publishing them.

  3. Gordonmcds
    Gordonmcds says:

    Ok, my changes. Added 1/4 cup of red wine to the liquid as well as increased to 1 1/2 cups of broth. Cooked the beef, onions, and two crushed garlic cloves for 23′. Released pressure, added potatoes and carrots, cooked for 22′. Very good.

  4. Jhkleiner
    Jhkleiner says:

    If I could just make a suggestion, for a stew where you wish to have your vegetables maintain there shape (such as potatoes) try using a low starch and high moisture potatoe such as red or new potatoes (tight skinned). Russets are great in a dish where you’d like them to break down a little to thicken the sauce. That being said maybe stay with original recipe and change potato.

  5. Andy
    Andy says:

    Because I wanted to shorten the total cooking time, I cut up the beef into 1 inch cubes and sauteed in two batches. Also made ingredient changes to suite our tastes: olive oil for saute, used chicken broth, added 3 chopped cloves of garlic, added dried parsley and bay leaves (removed before eating), used flour/water instead of cornstarch, used all 6 oz tomato paste can, less salt, added 1/2 cup red wine and 1/4 cup bock beer. After mixing all the ingredients together, pressure cooked for 17 minutes. Vegetables not over cooked, gravy done, beef tender. Ready to serve when pressure naturally released.

  6. Winunc
    Winunc says:

    This was the 4th meal i have made and it came out great. I used red potatos, because that’s what I had, and it came out fine. Flavor and consistency were great.

  7. Karlar
    Karlar says:

    It was very good, although my husband and I thought it had too much salt. Next time I will cut the salt down, probably half. It was still very good.

  8. davidvetter1953
    davidvetter1953 says:

    Made this last night. Great flavor, but too salty, will reduce at least by half. Easy to make, and again very tasty! Will definitely make it again!

  9. LoisC
    LoisC says:

    Good basic recipe but used olive oil for the sauté, did a sauté of the onions along with garlic and deglazed with cognac. Used less salt and pepper and added a good sprinkling of thyme.

  10. Kathleen ryan
    Kathleen ryan says:

    Made it last night . Followed the instructions. Excellent result. Wud recommend this stew. Hint, get everything ready before sauting the meat. Avoids panic

  11. Paulzak17
    Paulzak17 says:

    Good recipe but not enough for 8 servings as specified. Made a salad and had fresh rolls with the stew. Reduced cooking time to 40 minutes and added a bit more beef broth.

  12. Maureenlazerus
    Maureenlazerus says:

    My first time using IP.. followed directions exactly.. very tasty but the potatoes and carrots were mush. The meat was so tender tho.. after reading reviews I will try other suggestions

  13. dragonberry
    dragonberry says:

    I followed the advice of halving the salt. I also added many more seasonings such as oregano and thyme. I floured the beef before browning it, too.

    A decent recipe. I was nervous about using quick release but it worked out fine.

  14. Danielle Pike
    Danielle Pike says:

    Awesome easy basic stew recipe. Especially for those new to pressure cooking with the instant pot

  15. sujey rosales
    sujey rosales says:

    I’m going to make this for dinner ,probably doing the meat apart on an iron skillet for sautted. wish me luck .

  16. Toullou
    Toullou says:

    Great deep taste. Doing it again today. I cut the potatoes a bit bigger though. I also sauté the onions a bit after the beef to lessen the raw taste. Best tasting stew i’ve had.

  17. unicycle
    unicycle says:

    Perfect. Kids absolutely loved it! Took some time but was easy to do and cooking as a family was a blast.

  18. Mjlandry
    Mjlandry says:

    I’ve made this twice but i add chopped celery and a can of corn. Also, instead of tomato paste i use a can of Rotel tomatoes. Perfect!

  19. Reebecka
    Reebecka says:

    I always add a bottle of dark stout beer, 2 tbs. of brown sugar, a little oregano, a little thyme, a bay leaf, and 1 can of diced tomatoes. I promise you will never eat a better stew!

  20. Foolez
    Foolez says:

    Absolutely wonderful. I used a little less salt but followed the rest of the recipe. And 8 servings is a stretch, more like 5 or 6. Very tasty, and very tender meat. I will do this again for sure.

  21. Glorys
    Glorys says:

    Ldl722. I guess by this time you figured it out, i was at thr same row, the mannual botton on newers IP is “Pressure”

  22. RAFifer
    RAFifer says:

    Good basic recipe but we found it to be bland based on the ingredient list. I added more salt and pepper. Next time, I’ll consider adding more seasonings

  23. A-A-Ron
    A-A-Ron says:

    This is pretty great stew, but it could use more potato for my liking. And maybe some more seasoning.

  24. Barbara623
    Barbara623 says:

    Delicious! Used a can of Rotel tomatoes instead of paste. Added some minced garlic and a dash of browning sauce. Next time will cut up larger pieces of the potatoes. Will make it again!

  25. Rkhost2002@yahoo.com
    Rkhost2002@yahoo.com says:

    2nd item made with my new pot. Very good. Will use red potatoes next time. russets fell apart. Used a lot less salt and let everyone add if they wanted it. All in all we really enjoyed it.

  26. Beth Engelhardt
    Beth Engelhardt says:

    I did the adaptation of adding the vegetables for the last 22 minutes and some wine. Delicious! For “newbies”, “manual” means pressure cooker.

  27. Dan and Kim
    Dan and Kim says:

    I removed the cornstarch and added Au jus i also added a can of green beans The potatoes and double my tomato paste made the thickness perfect for my wife and my likeing

  28. Jasonblack
    Jasonblack says:

    I have the three qrt pot so I halved the recpei. I think ill know off five+ minutes of cooking due to some general mushyness. I added a tablespoon of garlic because im me and overall very happy with this one.

  29. Zee Elders
    Zee Elders says:

    When i make it again i will take the pressure cooking time down about 20 mins cuz the potatoes were way over cooked. Everything became really mushy. That or ill put the veggies in later. It turned tasting pretty good. I altered the recipe slightly by adding red pepper flakes, red wine and italian seasoning. Another thing is that it seemed like may e I misunderstood the recipe but i ended removing ALL of the cooked food to add the slurry to thicken the juice and then added it all back in.

  30. Dustywatson
    Dustywatson says:

    Great recipe other than the cooking time. 45 mins is to long for carrots and potatoes and onions. Better if only cooked 30 to 35 mins.

  31. Auntnaya
    Auntnaya says:

    I loved this! I made a few changes, taking ideas from several recipes. I dusted the meat with flour and browned as directed. I didn’t have russets so used reds (I’ll take reds over pretty much any other potato!) I didn’t add any chicken stock, I made it all beef, using “Better Than Bullion” instead. It was rich, saucey without being gravyish! We will definitely use this recipe often!

  32. bwong2k@yahoo.com
    bwong2k@yahoo.com says:

    Petty good, and it was my first dish made with the instant pot. Rates like my dad’s stew.

  33. Mystree55
    Mystree55 says:

    Great recipe. Added celery & mushrooms. Cooked meat & mushrooms for 30 mins, then added veggies & cooked for another 15 mins. Everything was cooked to perfection.

  34. BigBudsBob
    BigBudsBob says:

    It was ok for my first try. Needs some herbs for flavour and after the set time of cooking the potatoes and carrots turned to mush. Perhaps it should be cooked for less time.

  35. Ksenia_from_russia
    Ksenia_from_russia says:

    I followed the recepie step by step except replaced potatoes with mashrooms and served over pasta (not traditional beef stew but it was neat) and reduced final cooking to 35 mins. The meat was super soft and flavor was delicious. Also adding dry Basil at the last step gave it nice touch.

  36. Ksenia_from_russia
    Ksenia_from_russia says:

    Oh also loved the idea of saute beef in butter, it made it extra creamy and soft

  37. Mariagarciapa
    Mariagarciapa says:

    Great beef stew. I added green bean and sweet potatoes. 2 teaspoons of salt makes it too salty. I would recommend 1 teaspoon of salt.

  38. mandilynn1
    mandilynn1 says:

    This was a great meal! I chose to add mor broth than what was recommended. Would make again!

  39. BigA
    BigA says:

    Yum yum in my tum tum!
    Added double the paste and salt. Salt was large grain. Used homemade chicken broth instead. Added shrooms and green beans from garden.

  40. aschwanberg
    aschwanberg says:

    This recipe did not work. 1 cup of liquid is not nearly enough. My instant pot kept turning to “burn”. I had to keep scraping the bottom of the pot and adding more liquid.

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