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Delightful Instant Pot Beef Stew: A Hearty Meal for All Seasons

The Instant Pot has transformed the way we approach cooking, making it possible to create hearty, comforting meals with minimal fuss. One of the quintessential recipes that shines in this versatile kitchen appliance is beef stew. Rich in flavour and packed with tender morsels of meat and fresh vegetables, this dish is perfect for any time of year but particularly satisfying during the colder months.

Ingredients

To whip up a delicious Instant Pot beef stew, you will need the following:

• 1 kg (2 lbs) of braising beef, cut into 2.5 cm (1 inch) cubes
• 2 tablespoons of vegetable oil
• 1 large onion, diced
• 2-3 cloves of garlic, minced
• 3 carrots, chopped
• 2-3 stalks of celery, chopped
• 3 medium potatoes, peeled and diced
• 1 tablespoon of tomato purée
• 2 cups of beef stock
• 1 cup of red wine (optional, but adds depth of flavour)
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• Salt and pepper, to taste
• 2 tablespoons of Worcestershire sauce
• 1-2 tablespoons of cornstarch (optional, for thickening)

Method

1. Sauté the Beef: Begin by setting your Instant Pot to the ‘Sauté’ function. Add the vegetable oil and allow it to heat. Season the beef with salt and pepper and brown it in batches, ensuring not to overcrowd the pot. This step develops a deep flavour that will enrich your stew. Once browned, remove the meat and set aside.

2. Cook the Aromatics: In the same pot, add the diced onion and sauté for a few minutes until softened. Stir in the minced garlic, cooking for an additional minute until fragrant.

3. Add Vegetables: Toss in the carrots, celery, and potatoes. Stir well to coat the vegetables in the delicious remnants left from browning the beef.

4. Deglaze and Combine: Sprinkle in the tomato purée and mix well. Next, pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This step is crucial as it adds complexity to the stew.

5. Pressure Cook: Return the browned beef to the pot, followed by the beef stock, Worcestershire sauce, thyme, and rosemary. Stir everything together, ensuring the beef and vegetables are submerged in the liquid. Close the Instant Pot lid, ensuring the valve is set to sealing. Select the ‘Pressure Cook’ function and set the timer for 35 minutes.

6. Natural Release: Once the cooking time is up, allow for a natural pressure release for about 10-15 minutes before manually releasing any remaining pressure.

7. Thicken the Stew (optional): If you prefer a thicker consistency, mix cornstarch with a little water to create a slurry. Stir this into the stew and switch the Instant Pot back to ‘Sauté’ for a couple of minutes until it thickens.

8. Serve: Taste the stew and adjust the seasoning if needed. Serve hot with fresh crusty bread or over creamy mashed potatoes for a complete meal.

Tips & Variations

• Vegetarian Options: For a vegetarian version, substitute the beef with hearty mushrooms and use vegetable stock instead of beef stock.
• Additional Vegetables: Feel free to add other vegetables to the stew, such as peas, parsnips, or green beans, based on your preference and seasonal availability.
• Meal Prep: This beef stew also freezes well, making it an excellent candidate for meal prep. Portion it out in airtight containers and store it in the freezer for up to three months.

Conclusion

The Instant Pot beef stew is a delightful way to enjoy a classic dish without the lengthy cooking times traditionally associated with slow cooking. It combines convenience with the nostalgic flavour of home cooking, making it a must-try recipe for both novice cooks and seasoned chefs. Perfect for family dinners or even entertaining guests, this stew is guaranteed to warm hearts and stomachs alike. Enjoy the incredible flavours and the ease of preparation that comes with your Instant Pot – you won’t be disappointed!

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