Enjoy hearty and comforting beef stew made from fall-apart-tender beef and chunky veggies in a thick and savory broth. Prep is SO easy in your Instant Pot or slow cooker!
There’s just nothing quite like hearty beef stew! All those slow-cooked flavors and ultra-tender textures of meat and veggies are just about the coziest thing you can put in a bowl.
Usually, beef stew is more of a weekend affair. It takes time to tenderize all the goodies on the stove. But with this delicious Instant Pot or Crockpot version, you can have have amazing stew with minimal prep (and half the time compared to stovetop stew, if you’re using the IP!) So beef stew can go on your weeknight menu. Yes!!
How to Make Beef Stew in Your Instant Pot
The magic of the Instant Pot is that it creates SUPER tender meat and veggies, in a fraction of the time it takes to cook on your stove-top (or anywhere else, really!) And when you make this stew in the Instant Pot, you can do all your cooking in one place. Here’s how to do it:
- First, brown your meat in the Instant Pot, using the Saute button.
- Next, add your onions and garlic, and let those aromatics sizzle for a couple of minutes to develop their flavor. Then add the beef broth, Worcestershire sauce, tomato paste, and herbs, and lock the lid. Set your IP to cook on high pressure for 20 minutes.
- When the timer beeps, let your IP rest for ten minutes while you chop your carrots and potatoes. Then release the remaining pressure, remove the lid, and stir in the veggies.
- Now lock the lid and cook under pressure for five more minutes. This is all the time your veggies need to get good and tender!
- When the timer beeps again, flip the valve, open the lid safely, and add a small amount of corn starch and water to the pot. Stir it up and voila! Your stew will thicken magically.
- Then just stir in your frozen peas until heated through, and you’re ready to eat!
How to Make Beef Stew in Your Slow Cooker
The slow cooker version of this stew is just as delicious! It may even be a little bit more straightforward in the prep department (you don’t have to pop in midway to add the veggies.) The trade-off is, it takes many hours more for the stew to be ready. And you’ll need to use one extra pan to brown your meat. Choose the method that works best for you! Here’s how to make this delicious, savory beef stew in your slow cooker:
- Use a large skillet to brown your meat on the stovetop, then transfer it to your slow cooker.
- Add all the remaining ingredients, except the corn starch and frozen peas. Put the lid on the slow cooker, and cook on low for 8 hours, or on high for 5 hours.
- Open the lid and stir in the corn starch and water slurry until the stew thickens.
- Add the peas and stir until they’re heated through. Serve and enjoy!
Storing Leftover Beef Stew
Leftovers taste great the next day! Store in the fridge and reheat in a saucepan on your stove. Leftovers will keep well for about four days in the fridge.
You may also freeze this stew, but you might find that the potatoes change their texture a bit and are a little less desirable reheated from frozen.
Try More Hearty Instant Pot / Slow Cooker Recipes!
Instant Pot OR Crockpot Beef Stew
- 2 tablespoons olive oil
- 1 pound stew beef cut into 1 inch cubes
- 1 onion chopped
- 2 cloves garlic chopped
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 sprig fresh rosemary optional
- 1/2 teaspoon dried thyme
- 3 carrots
- 3 small Russet potatoes
- 3/4 cup frozen peas
- 2 teaspoons corn starch + 1 tablespoon cold water
- salt and pepper to taste
INSTANT POT DIRECTIONS
- Push the "Saute" button on your Instant Pot, and add the olive oil. When hot, add the stew beef to the Instant Pot and sear for five minutes. Turn the cubes and sear the remaining sides, a few minutes per side.
- Add the chopped onion and garlic and toss until they begin to soften and turn brown. (It'll happen in just 2-3 minutes because your pot is already so hot!)
- Add the beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir briefly to combine, then cancel the "Saute" mode on your Instant Pot and lock the lid.
- Push the "Manual" or "High Pressure" button on your Instant Pot, and set the timer for 20 minutes.
- When the timer beeps, let the pot depressurize naturally for about ten minutes while you prep the carrots and potatoes. Peel the veggies (you can leave the skin on your potatoes if you like) and chop into pieces about 3/4 inch thick.
- Flip the switch to release the remaining pressure, then open the lid and add the carrots and potatoes. Lock the lid again and push the "Manual" (or "High Pressure") button again, set for 5 minutes.
- While the veggies are cooking, mix the corn starch with a tablespoon of water in a small dish.
- When the timer beeps, flip the valve to release the pressure manually. Then open the lid and pour in the corn starch slurry. Stir for a minute or two until the stew thickens. Then add the frozen peas and stir until heated through. Enjoy!
- Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer meat to a slow cooker.
- Peel and chop the carrots and potatoes into 3/4-inch thick pieces, and add them to the slow cooker along with the garlic, onion, tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary.
- Cover and set the Crockpot to Low, and cook for 8 hours, or high for 5 hours. Meat should be fork tender.
- In a small bowl, mix the corn starch with 1 tablespoon of cold water to make a slurry. Pour it into the hot stew and stir until thickened.
- Stir in frozen peas until heated through. Serve and enjoy!