Thank goodness for this Instant Pot beef stew recipe!
A traditional beef stew, with fall-apart tender beef, silky vegetables, and rich broth, is almost impossible to pull off on a weeknight. It can take two to three hours of slow simmering for the tough cubes of stew meat to begin to soften, and for complex flavors to develop in the broth.
That’s fine – and oh so rewarding – if you’ve got the time, but this Instant Pot beef stew recipe takes stew from a special-occasion weekend dinner to totally doable on a weeknight.
Instant Pot is a brand name, but you can use any electric pressure cooker to make this recipe.
Start by browning your meat right in the pressure cooker, then add chopped aromatic vegetables, broth, and spices, secure the lid and set the cook time for 35 minutes.
You don’t even have to watch the pot while it cooks. When time is up, release the pressure valve and enjoy!
- 2 Tbsp. olive oil
- 1½ lbs. raw lean beef stew meat
- 3 Tbsp. whole wheat flour
- 1 medium onion sliced thin
- 2 medium celery stalks cut diagonally into 2-inch pieces
- 6 medium carrots cut in half lengthwise, cut into 2-inch pieces
- 2 bay leaves
- ¾ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 3 cups low-sodium organic beef broth
Turn Instant Pot to sauté. Add oil and beef; cook, stirring frequently, for 5 to 6 minutes, or until beef starts to brown.
Add flour; cook, stirring frequently, for 1 minute.
Add onion, celery, carrots, bay leaves, salt, pepper, and broth to Instant Pot. Cover and seal Instant Pot; cook, on stew/meat setting, for 35 minutes. Release pressure to vent immediately. Let sit for 10 minutes. Remove lid and discard bay leaves.
Nutrition FactsAmount Per Serving (1.25 cups)Calories 259Calories from Fat 108Total Fat 12g 18%Saturated Fat 3g 15%Cholesterol 66mg 22%Sodium 480mg 20%Total Carbohydrates 12g 4%Dietary Fiber 2g 8%Sugars 4gProtein 26g 52%* Percent Daily Values are based on a 2000 calorie diet
Portion Fix Containers
2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.