Beef Stew
By :Amy Jacky
Print Recipe
Votes: 33
Rating: 4.39
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef, Potatoes, Vegetables
Prep Time 10 minutes
Cook Time 110 minutes
Servings
2-4 servings
Ingredients
  • 2 pounds chuck steak 1.5 inch thickness
  • 3 cloves garlic crushed and minced
  • 12 white mushrooms thinly sliced
  • 2 onions small, thinly sliced
  • 2 celery stalks cut into 1 1/2 inch chunks
  • 2 carrots cut into 1 1/2 inch chunks
  • 3-4 small Yukon gold potatoes quartered
  • 1/2 cup frozen peas
  • 1/4 cup sherry wine
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 tablespoon flour
  • kosher salt to taste
  • black pepper to taste
  • 1 1/2 cups chicken stock low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons tomato paste
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef, Potatoes, Vegetables
Prep Time 10 minutes
Cook Time 110 minutes
Servings
2-4 servings
Ingredients
  • 2 pounds chuck steak 1.5 inch thickness
  • 3 cloves garlic crushed and minced
  • 12 white mushrooms thinly sliced
  • 2 onions small, thinly sliced
  • 2 celery stalks cut into 1 1/2 inch chunks
  • 2 carrots cut into 1 1/2 inch chunks
  • 3-4 small Yukon gold potatoes quartered
  • 1/2 cup frozen peas
  • 1/4 cup sherry wine
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 tablespoon flour
  • kosher salt to taste
  • black pepper to taste
  • 1 1/2 cups chicken stock low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons tomato paste
Votes: 33
Rating: 4.39
Rate this recipe!
Instructions
  1. Heat up your Instant pot by pressing Sauté button and click the adjust button to go to Sauté More function.Wait until the indicator says "hot".
  2. Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add olive oil into the pot. Ensure to coat the oil over whole bottom of the pot.
  3. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
  4. While the chuck steak is browning in pressure cooker, mix 1 tablespoon Worcestershire sauce, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 3 tablespoons tomato paste with 1 1/2 cup chicken stock.
  5. Add sliced mushrooms into the Instant Pot. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.
  6. Add olive oil into Instant Pot if necessary. Add thinly sliced small onions and sauté until softened and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant.
  7. Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
  8. Pour in 1/4 cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
  9. Add 2 bay leaves, dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook on Manual at High Pressure for 4 minutes, When time is up, Quick Release. Open the lid.
  10. While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch2 inches stew cubes on a large chopping board.
  11. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.
  12. Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point.
  13. Close lid and pressure cook on Manual at High Pressure for 32 minutes. When time is up, turn off the Instant Pot and Quick Release any remaining pressure.
  14. On medium heat by pressing the Sauté button, breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew.
  15. Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.
  16. Serve with mashed potatoes, pasta or your favorite starch. Enjoy!
36 replies
  1. Marcianne
    Marcianne says:

    This is the first recipe I tried with my instant pot. I didn’t follow the directions and didn’t use all the ingredients. No bay leaf, no dried thyme, no kosher salt, just used regular table salt. The result was amazing. The taste was so good and yummy, will definitely do it again.

  2. Daholli
    Daholli says:

    Mmmm, this was delicious! I added cream of mushroom soup, making it in to a gravy over mashed potatoes! It was amazing! I love my instant pot!!

  3. Elizabetheleanor87
    Elizabetheleanor87 says:

    If i do not use the sherry wine, will that make a big difference in taste? I do not drink, and don’t want the chance of alcohol remaining at all.

  4. Ccwhog
    Ccwhog says:

    Used a blackening spice on the steaks before sauting. Salsa instead of tomato paste and left out the sherry. This added extra bite. The meat was so tender and tasty. Family loved it, will be making again

  5. bcapello
    bcapello says:

    This was delicious! I didn’t have mushrooms and I didn’t add the flour. Next time i make this I will be sure to add the mushrooms. I love mushrooms and never had them in Beef Stew.

  6. jcornwell
    jcornwell says:

    Pretty tasty with nice complexity. Two adjustments I’ll make if I try this again: (1) 6-8 minutes was far too long for my beef. The steaks were well-done all the way through by 6 minutes, and no amount of slow-cooking reverses tough meat. I think having lean grass-fed meat didn’t help, but still too long. (2) The soy and fish sauce left the broth a bit sweeter than I like, sending the unami flavor in an odd direction. Again, tasty–but I’m still hunting for a better beef stew recipe.

  7. BreeWare
    BreeWare says:

    Although its quite a process, my fiance, who is an Amateur in the kitchen, made this all alone and it was one of the best stews I’ve ever had! Rich, deep flavor and super tender beef. We doubled it for our family of 5.

  8. Tania B
    Tania B says:

    Great meal!
    Definitly will make it again.

    The reason i am only giving this a 4/5 star is because it was the 1st meal made ever using the Instant Pot and i increased servings using App provided, i guess really it was just a trust thing i have with Pot and trusting and the receipe.
    Meal was good!

  9. AlbIta
    AlbIta says:

    LIKE AMAZING. I’ve never tasted anything like this since well, EVER! When my mom made this I was in heaven.

  10. CrisJones
    CrisJones says:

    This is a GREAT recipie. Just be sure you read the entire recipie BEFORE you start (just saying so for a friend).

  11. Mlkuwada
    Mlkuwada says:

    This was a bit labor intensive but well worth it!! Rich and tasty! I added a bit if red wine before cooking the beef at the end. Will make again!

  12. Cingar
    Cingar says:

    i didnt like this stew. It was so salty. I never salted during the cooking. The only thing I liked was the color of the sauce

  13. miller3@accesscomm.ca
    miller3@accesscomm.ca says:

    Definitely loved this rich stew. Are used no water only a large can of tomato juice for liquid I also added about half a cup of red wine to the pot to loosen the meat that had been browned to the bottom of the pot during the sauté process. Definitely a recipe ill use again.

  14. MelMaGray
    MelMaGray says:

    It would be nice if these recipes would say what size pot they are using. It would be an easy thing to add with the cook times and serving sizes.

  15. Dufers
    Dufers says:

    Hey pupielady. Made this recipe a lot more simple. Saute the beef in olive oil gen just add everything, plus anything u like and set to stew/soup and let it go. Great results

  16. Mjohma
    Mjohma says:

    This was the very first recipe I made with my instant pot. It was very delicious. Lots of steps but relatively easy. It taught me how to use a few different features. I will make again. Meat turned out tender and veggies crisp and delicous. I served over buttery mashed potatoes. Yum

  17. AletalPowers
    AletalPowers says:

    Loved it!! Will use it again!! We threw in a few different veggies and it was the first time i ever made a stew since moving out on my own and it came out pretty good for a first timer!!

  18. Sbw13
    Sbw13 says:

    Why do u recommend serving mashed potatoes when there is potatoes in stew? And wouldnt u just cut the beef into cubes season w salt and pepper and brown? Instead of trying to brown big pieces then cut into cubes after browned, doesnt make sense u can make it so much easier. Just alittle confusing

  19. Pamelarose
    Pamelarose says:

    It tasted very good. The prep took longer than i thought and other than needing to cook the first group of vegetables longer, the recipe was a success.

  20. JLWD
    JLWD says:

    Why use chuck steak when u can just but stew beef?!! Plus when i make homemade beef stew i use 2-3 lbs of carrots & 5 lb bag of potatoes!!

  21. Instant Pot
    Instant Pot says:

    Hi JLDW,

    Stewing beef is chuck just prepared into 1 – 2 inch pieces. This recipe calls for the chuck steak to ensure everyone can make it without having to have prepped chuck, which can add to cost.

    If you prefer to add more potatoes and carrots feel free. Remember to ensure you do not overfill if adding additional ingredients.

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