Description
This Instant Pot Beef Stew is a hearty and flavorful recipe featuring tender beef, pearl onions, mushrooms, carrots, and potatoes cooked to perfection in a rich broth infused with Worcestershire sauce, soy sauce, and herbs. It’s a comforting one-pot meal perfect for a satisfying dinner.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef stew meat, cubed
- Salt and pepper, to taste
- 2 Tbsp all-purpose flour
- 2 Tbsp butter
Liquid and Flavorings
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- ½ Tbsp brown sugar
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
Vegetables
- 14 oz bag frozen pearl onions
- 8 oz mushrooms, washed and quartered
- 1 lb carrots, peeled and sliced into 1-inch sections
- 0.75 lb potatoes, washed, peeled if desired, and chopped into 1-inch cubes
Instructions
- Prepare the Meat: Place the stew meat in a bowl and season lightly with salt and pepper. Add the all-purpose flour and stir to evenly coat the meat.
- Brown the Meat: Turn on the Instant Pot to sauté mode and melt the butter until sizzling. Add the coated stew meat and brown on all sides without stirring too often to develop a crispy, browned exterior. The flour may stick to the bottom; avoid burning it.
- Add Liquids and Seasonings: Pour in the beef broth and scrape the bottom of the pot to dissolve browned bits. Stir in Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme to combine well.
- Add Vegetables: Add the frozen pearl onions (no need to thaw), quartered mushrooms, sliced carrots, and chopped potatoes to the pot. Stir all ingredients gently to mix.
- Pressure Cook: Close the Instant Pot lid and seal the steam valve. Select the ‘meat/stew’ setting or manually set high pressure for 35 minutes. After cooking, allow the pressure to release naturally before opening the lid.
- Final Adjustments and Serve: Open the steam valve carefully, then the pot lid. Stir the stew and taste to adjust the salt if needed. Serve hot, ideally with crusty bread.
Notes
- Use Better Than Bouillon or a similar concentrated broth for rich flavor, but adjust salt according to the broth used.
- Pearl onions add sweetness and require no chopping; substitute with chopped yellow onion if preferred. If using yellow onion, you can sauté it with the meat or add it with the vegetables.
- For thicker stew, you can create a slurry with flour or cornstarch and add after cooking, then use sauté to thicken further if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
