Instant Pot Beef Stew

There's no need to wait for a large piece of meat to tenderize for hours when your Instant Pot can do it in less than an hour. This warm, comforting bowl of hearty beef stew can be made in a fraction of the time. It's also perfect on a cold winter's night. 

Don't forget to sear 

the meat first to add deeper flavor and caramelization to the end product. Remember to sear in batches, because otherwise the meat will just steam and you'll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that's more what you're looking for. Lastly — don't forget lots and lots of crusty bread for dunking. This gravy is seriously on another level. 😍

Cut your own

True, purchasing pre-cut stew meat is convenient. But convenient doesn’t always mean good (unless you source from a really reputable butcher). Why? Pre-cut stew meat is often filled with gristle, which is really unpleasant – if not impossible – to chew through. The wiser choice is to buy your own roast and cut it yourself. We recommend chuck for its well-marbled composition. Chuck has a perfect ratio of fat and collagen, which will dissolve into the stew, thereby giving the gravy a lusciousness that other leaner meats cannot.  

The release should be slow 

You may be in a hurry to taste the deliciousness that awaits. But we highly recommend a bit of patience and for you to use a slow-pressure release. A quick release is great for some things, but generally not for dishes that contain meat. A quick release likely will toughen the meat, in essence making it seize up. A slow release gives the meat time to relax.

Wait, no wine?

If you're used to Frenchier beef stews like Boeuf Bourguignon, you may notice a distinct lack of red wine in this stew. This is largely due to the fact that most traditional American Beef Stews rely on the aromatics and the beef as the main flavor boosters, using only water to deglaze the pan. You could, in fact, sub in a full-bodied red wine for the water in this recipe and it will result in a richer, darker stew. We love both kinds, so give them each a try.

Want a Keto version? Use cornstarch (instead of the flour) to create a slurry and sub. another veggie for the potatoes. Then you'll be all set.

Made this yet? Let us know how it went in the comments below!