Instant Pot Beef Stew
A classic meat stew with pressure cooker and slow cooker instructions. It offers hearty, thick bites of vegetables, and tender meat.
Serve with Irish soda bread or touches of garlic bread for a full meal.
When you just need a cozy bowl of hearty and delicious meat stew, this is the recipe to try. It is simple to make, full of flavor and full of vegetables and tender meat.
Instant Pot
or Crock Pot Beef Stewo you like this recipe? Print it on your Instant Pot bulletin board! Follow Eazy Peazy Mealz on Pinterest
When it comes to meat stew,
the three things you really want more are:
- Tender
- Chunky and hearty
- Full flavor
meat
This pot or slow pot instant beef stew hits that trifecta, and it does it in a hassle-free way that makes for a great family dinner because you can make it and forget it and let the instant pot or slow cooker do the rest.
How is meat stew thickened?
There are a few ways to thicken a stew. I chose to use a suspension made of some of the broth in the stew and cornstarch. Beat it together, then add it back to the stew bowl and let it cook for a few more minutes to cook and thicken. You have to give it some time to thicken.
Another option is to add extra potatoes, and then take out some of them, and mix them into a paste, then add them again and let them act as a natural thickener. This is a great option if you can’t or can’t use cornstarch as a thickener.
What is
the best meat for meat stew
? The best meat for beef stew
will usually be a chuck, chuck
roast, chuck shoulder, or some other variation of chuck. They have a good veining, are a fairly economical cut, and will get nice and tender while tasty. But you can also use the lower eye, round bottom, rump or even an English pot roast.
If you’re in the store and looking at the meat section, look for something that says “stewed meat” and that should! Or ask your butcher what he recommends.
Instant tips
:
This recipe can be cooked in the instant cooker or slow cooker, when cooking in the instant cooker keep these things in mind:
- Deglaze your pot after sealing the pieces of meat. If it doesn’t, the pot may read “burn” and not allow it to reach pressure. Deglazing means pouring some liquid into the bottom while it is still heating up in the sear, and using a wooden spoon to scrape off the brown pieces.
- Natural release pressure so you don’t lose moisture in your meat. Be sure to plan long enough to allow the pot to increase the pressure and release it.
- Speed up the pot pressure process by heating your liquids before adding them to the pot.
Other recipes you’ll love:
- Irish soda bread, great served with this beef stew
- Spinach salad, a fantastic accompaniment to make this a complete dinner
- Creamy Orzo chicken soup, another cozy soup ideal for cold weather.
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Pin to your soup and stew board
or Instant Pot for later:
