For a quick, hearty, warming meal, try this easy Instant Pot beef stew recipe…
Spring is on the way, but we’ve still got plenty of cool nights ahead, and if you’re looking for a hearty meal to fill you up and keep you warm, you can’t beat a classic beef stew! This version is ready in a jiffy with an Instant Pot – or you can also do it in a slow cooker for a hands-off meal.
Beef stew is a frugal meal, using whatever veggies you have on hand. For best quality, use grass-fed beef, and you can add as many veggies as you like to stretch it and tailor it to your tastes. For a low-carb or keto dish, substitute green beans for peas, and replace the potatoes with 2 cups of halved radishes, or diced turnips. You could also use sweet potatoes for a sweeter flavor and some healthy fiber.
Instant Pot Beef Stew
Prep Time: 5 min
Cook Time: 30 min (4-8 hours for slow cooker)
- 1 pound stew meat
- 1 Tablespoon butter may sub coconut oil or lard for dairy-free
- 1 cup onion minced
- 2 to 3 cloves garlic minced
- 1 cup carrots diced
- 1/4 to 1/2 cup celery optional
- 2 to 3 medium-sized potatoes cubed
- 2 cups corn or green beans
- 2 cups peas
- 2 cups tomato sauce
- 2 cups water or broth
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions (Instant Pot):
Use the Saute function and melt your butter. Brown the stew meat (let it get good and seared on all sides).
Remove the seared stew meat and add in the onions, garlic and celery, saute for approximately 2 minutes. (You can skip the browning part if you’re in a hurry, but it does add flavor and is worth the few minutes it takes)
Turn off Saute function. Add in the browned stew meat and rest of all the ingredients.
Place and lock the lid into place and select the soup setting.
Cook on high pressure for 30 minutes.
If you’re in a hurry to eat, use the manual release, not in a hurry, go natural release or let it say on the keep warm setting until ready to serve.
For Slow-Cooker Instructions, see Full Recipe at MelissaKNorris.com…