The Best Beef Stew
If you thought the best way to make the grandest beef stew was in a slow cooker, the Instant Pot will make you rethink that. You’ll have this ready in a fraction of the time, but with even richer flavor, making this stew one of the easiest, tastiest, and most tender dishes you can create. This classic, hearty dinner is a total winner.
Servings Prep Time
6-8servings 10minutes
Cook Time
Servings Prep Time
6-8servings 10minutes
Cook Time
  • 3lbs chuck roast or beef stew meatsliced into 1-inch bite-size chunks
  • 2tsp garlic salt
  • 2tsp black pepper
  • 1tsp Italian seasoning
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1/4cup extra-virgin olive oil
  • 1 large yellow oniondiced
  • 2 ribs celerydiced, with leafy tops reserved
  • 8oz sliced baby bella mushroomsoptional
  • 3cloves garlicminced or pressed
  • 2tbsp Worcestershire sauce
  • 1/4cup all-purpose flour
  • 4cups beef broth
  • 1cup dry red wine (like a pinot noir) or additional 1 cup beef broth
  • 1tsp dried rosemary
  • 1tsp dried thyme
  • 1tbsp light or dark brown sugar
  • 2leaves bay
  • 1 bag baby carrotshalved (16 oz)
  • 1lb unpeeled baby red and/or white potatoesrinsed and halved
  • 10oz frozen cut green beansoptional
  • 1 can tomato paste(6 oz)
  • 1 packet au jus dip or beefy onion dip mixoptional (1 oz)
  1. Place the meat in a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder, and onion powder. Mix by hand until well-coated and set aside.
  2. Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes, add the onion, celery, and mushrooms (if using) and sauté for 3 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
  3. Add the Worcestershire, scrape up any browned bits, and let simmer with the veggies for 1 minute.
  4. Add the seasoned meat and sauté, stirring often, for about 3 minutes, until the edges are just lightly browned.
  5. Add the flour and stir until everything is coated.
  6. Add the broth, wine, rosemary, thyme, and brown sugar and stir well, deglazing the bottom of the pot. Top with the bay leaves, carrots, potatoes, and green beans (if using) but do not stir them in. Just rest them on top of everything in the pot.
  7. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
  8. Discard the bay leaves and add the tomato paste, leafy celery tops, and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together. Ladle into bowls and serve with some crusty French or garlic bread.
Recipe Notes

Lighter comforts: If you want this to be keto or paleo, leave out the brown sugar and potatoes and use coconut flour instead of all-purpose. Using coconut flour will also make it gluten-free. For less sodium, use low-sodium broth and salt-free tomato paste and leave out the au jus mix.

JEFF’S TIP: Some also love this with Guinness beer in place of the wine. Feel free to give it a shot.