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Life Changing Instant Pot Beef Stew


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  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 5-6 servings

Description

Beef Stew made in an Instant Pot! 6 ingredients, 45 minutes, SO EASY.


Ingredients

  • 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
  • 1 medium onion, sliced thinly
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 carrots, sliced diagonally in thick pieces
  • 2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
  • 1/2 cup tomato juice
  • 2 teaspoons salt
  • 1 tablespoon sugar

Instructions

Life Changing Instant Pot Instructions: Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

Traditional Oven Instructions: Preheat oven to 350 degrees. Place all ingredients in a baking dish – it can be glass or ceramic. Cover with foil and bake for 4 hours. If the gravy thickens too much or dries out, you can add a little water to the gravy to loosen it up before serving

Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

Notes

I usually add a little water to the gravy if it starts to thicken too much as it cools. Personally, I prefer it this to be less like a soup and more like a really saucy beef stew. We serve it on plates with hot, crusty, buttery bread. For my salad, all I had on hand was baby spinach, so I just tossed it with a quick 5 minute shake-in-a-jar dressing: olive oil, grainy mustard, vinegar, sugar, salt, pepper.

A previous version of this recipe included instructions for making it in a Dutch Oven, but that was a mistake! DO NOT use a Dutch Oven for this recipe.