Beef Stew made in an Instant Pot! 6 ingredients, 45 minutes, SO EASY.
- 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
Traditional Oven Instructions: Preheat oven to 350 degrees. Place all ingredients in a large Dutch oven. Cover and bake for 4 hours.
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.
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.
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.