Lazy Day Beef Stew (Fresh or Frozen Beef)
By :The Rootitoot Cookbook by Ruth McCusker
Print Recipe
Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.
Votes: 21
Rating: 4.81
Rate this recipe!
Course Dinner, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Cook Time 45 minutes
Servings
4 people
Ingredients
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 1/2 cup beef or chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp vinegar any kind
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 - 1.5 lbs stew beef frozen or fresh
  • 3 - 4 red-skinned potatoes cut into 1 inch pieces
  • 2 to 3 carrots cut into 1 inch pieces
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 3 tbsp Water
  • 2 tbsp chopped fresh parsley optional
Course Dinner, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Cook Time 45 minutes
Servings
4 people
Ingredients
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 1/2 cup beef or chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp vinegar any kind
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 - 1.5 lbs stew beef frozen or fresh
  • 3 - 4 red-skinned potatoes cut into 1 inch pieces
  • 2 to 3 carrots cut into 1 inch pieces
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 3 tbsp Water
  • 2 tbsp chopped fresh parsley optional
Votes: 21
Rating: 4.81
Rate this recipe!
Instructions
  1. Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
  2. While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
  3. When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.  
  4. Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
  5. Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
  6. Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
  7. Go back to bed. And I hope you feel better soon.
Recipe Notes

Pressure Cook and Manual buttons are interchangeable.

47 replies
  1. Aaron
    Aaron says:

    It should say “toss in the first 9 ingredients” because the 10th ingredient is the potatoes…. which you want for us to add after the initial cooking time.

  2. Manacat
    Manacat says:

    This was a very good beef stew, I had to make one change as I was out of cornstarch, I used a pack of brown gravy mix and it was so good I am making it again within two weeks. It also make enough that we can have it for two or three days in the week and with our full work days it helps.

  3. Jan Armstrong
    Jan Armstrong says:

    Does it make a difference on the cooking time if you use frozen versus fresh stewing beef?

  4. Instant Pot
    Instant Pot says:

    Hi Jan,

    You may need to increase the cooking time but most of the defrosting will happen while the Instant Pot Preheats and pressurizes.

  5. Yonatan Shaked
    Yonatan Shaked says:

    I am about to purchase an Instant Pot, and this is the first recipe I’m looking at – and it sound GREAT! Can’t wait already to get my Instant Pot! However, there are a number of sizes of the Instant Pot; I am considering the Duo Mini – but my question is, is this recipe for all sizes of the Instant Pot?
    Thank you.

  6. Instant Pot
    Instant Pot says:

    Hi Yonatan,

    Recipes are typically created for the 6 Quart because they can be halved and used in a 3 quart.

  7. MrsEndres
    MrsEndres says:

    There is a discrepancy between the description of the stew (1 main ingredient was Worcestershire sauce, and the list of ingredients, which says soy sauce. Also, discrepancy in ingredient list and directions. Directions say to dump in 1st 10 ingredients, then potatoes and carrots. The potatoes are the 10th ingredient. Salt and pepper is included in 1st 10, but at the end it says to add the salt and pepper. Also, i can’t help but wonder if the 10th ingredient should be about 2 1/2 cups of water,

  8. tfisher
    tfisher says:

    changed soy sauce to one tblspoon and put a tblspoon of worcestershire sauce which made it a little spicy but still very good!! extra peas is also great!

  9. vmcdermott
    vmcdermott says:

    This was so easy to make. I didn’t read the reviews first, so added in worcestershire sauce even though I already put in soy sauce. It was delicious and the first recipe that I am adding to my favorites.

    And, add the first 9 ingredients versus first 10.

  10. ChrisKrosss
    ChrisKrosss says:

    Just tried this recipe, giving it a 5 star review! Super simple and super tasty! Had to add straight corn starch after the slurry to make it thicker but all in all I highly recommend this recipe for a cold winters day!

  11. MrsEndres
    MrsEndres says:

    There are a couple of discrepencies, that have been covered by previous writers. Seems like an ingredient was left out. 1 1/2 cups of beef broth? Thats only 1 1/2 cups of liquid in this recipe. Cant be right. Isnt it missing like 3-4 cups of water? Liquid in this recipe didn’t even cover the meat and carrots, let alone the potatoes.

  12. Jamesroxford
    Jamesroxford says:

    Fabulous! I prepped the first 10 ingredients in a bowl the night before so I could just dump it in when I got home. My only gripe is that it isn’t quicker to make. I’ll be making it again.

  13. Gracie35
    Gracie35 says:

    This was my first attempt at using an Instant Pot and the beef stew was awesome! Meat was fall apart tender. I used baby carrots cut in half and the potatos and carrots cooked just fine in 4 minutes. The recipe said serves 4 and it did. I used low sodium soy sauce and the flavor was excellent

  14. Rachel.dipippo
    Rachel.dipippo says:

    This was my first instant pot recipe used… loved it… only change I made was used sweet potatoes instead of regular potatoes… fantastic

  15. Posygirl72
    Posygirl72 says:

    Made this tonight. It was very good. I’ll make the sauce thicker nect next time. The 1 1/2 cup of liquid was pleanty. But to be fair, i made mashed potatoes so tbey werent in the pot but the meat was fork tender.

  16. KathyH2
    KathyH2 says:

    This was my first instant pot use! Love the recipe. Tender beef. Veggies not mushy. Excited to try another recipe!

  17. Annieb53
    Annieb53 says:

    This is the 3rd time I have made this stew. I be used a different combination of vegetables, but it turns out the great each time I make it, and my family loves it. I usually have enough for lunch the next day, and it’s even better then.

  18. Ian FitzGerald
    Ian FitzGerald says:

    Superb!! Just tried my Instant Pot for the first time with this recipe. It is an excellent meal. My wife and I loved it. Hit the spot. I added chopped mushrooms in with the potatoes and carrots. I put in two pounds of stew beef instead of 1 1/2. Very meaty. This one’s a hit.

  19. Stbarnett
    Stbarnett says:

    I added a few more potatoes and carrots. I found i had to increase the potato and carrot cooking time to 8 minutes. Also, its the first 9 ingredients (not 10). I also used arrow root instead of corn starch and liquid aminos instead of soys sauce, and I used apple cider vinegar. Turned out great on a rainy night.

  20. The Aycocks
    The Aycocks says:

    Incredible recipe! But yes it is first 9 ingredients not 10. But that pales in comparison to flavor and warm fuzzy feeling you get on a cold night!

  21. Sharon Field
    Sharon Field says:

    Can I dbl the recipe or will it be too much for 6 quart. Also do I need to add more cooking time. This will be my 1st time using the instant t pot.

  22. dquillen60
    dquillen60 says:

    I made this but left over rib roast cut into cubes. I was afraid it would break down too much but it was fine. I added extra veggies and left out the potatoes and served it over mashed potatoes. My husband said it was the best stew he’s ever had.

  23. kmc
    kmc says:

    Description shows that Worcestershire sauce is a Main Ingredient. Yet Worcestershire sauce is not listed as an ingredient in the actual recipe. As was the first 9 vs. 10 ingredients notation, this discrepancy was confusing. … Perhaps Worcestershire was the 10th ingredient? … …

  24. Susan
    Susan says:

    I am getting ready to use my Instant Pot for the first time and using this recipe. Can I double the ingredients? I am having dinner for 9 people. My Instant Pot is 6 quarts.

  25. Josh F
    Josh F says:

    I love this recipe! But does anyone know what the serving size actually is, and the caloric content? I know it says 8 servings, but is that cups, ounces, what? Thanks in advance!!

  26. Pat c
    Pat c says:

    Tasty & tender. Started with frozen stew beef, added rutabaga, bay leaf & fresh rosemary minced. Husband stated even the broth was good.

  27. Janet Troughton
    Janet Troughton says:

    A completely flexible recipe. Add what you like. Perfect and easy. My only quibble is about the instant pot istructions re venting etc are black on black. Very hard to read. How about white on black in the next iteration

  28. Glenn Luttman
    Glenn Luttman says:

    Been loving this recipe and making for several months now. My question is, if I were to brown fresh beef, would I then have to reduce the cooking time prior to adding the potatoes and carrots? If so, by how much? Thanks!

  29. Sean
    Sean says:

    Good recipe. I followed it and it turned out great. No need to add extra liquid like some other people are saying.

  30. Tammiela
    Tammiela says:

    The recipe explanation said worcestershire sauce. I used soy like it said. Is that an error? Hope mine turns out ok.

  31. Hailey Bug
    Hailey Bug says:

    I love making this its super good the only thing i do differently is cook potatoes and carrots for one minute longer and i leave out most everything and just use a seasoning packet and it still tastes amazing

  32. Yumazona
    Yumazona says:

    In your defense, you did say “first 10 ingredients UP to and INCLUDING the stew beef”. That was good enough for me. I liked it 4 stars. It was very good but different than I expected. There was an underlying sweet taste to it. Was that the brown sugar? I have used my own stew recipe for years and was used to that as it is very good also but different ingredients so my expectations were off. I’ll continue to use both since I can’t really compare apples to apples on them. I added the parsley at the end but does parsley really have any taste? I know its used for color but in the stew it just disappeared. This was my first time using the Instant Pot too. Definitely sold on it.

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