The Baxter Family thinks this is the best beef stew ever, and that sounds like a great reason to try it! Can also be done in a large pot, slow cooker, or dutch oven. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Baxter Family’s BEST EVER Instant Pot Stew
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
The Baxter Family thinks this is the best beef stew ever, and that sounds like a great reason…
Ingredients
- 1 1/2 lb (680 g) Beef Stew Meat
- 1 tbsp (15 ml) Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Italian Seasoning
- 2 tbsp (30 ml) Worcestershire Sauce
- 3 Cloves Garlic, Minced
- 1 Large Onion, Chopped
- 1 16 oz (450 g) Bag Baby Carrots, Cut Into Slices
- 1 lb (450 g) Potatoes, Cubed
- 2 1/2 cups (600 ml) Beef Broth
- 1 10 oz (285 g) Can Tomato Sauce
- 2 tbsp Cornstarch
- 2 tbsp (30 ml) Water
Instructions
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until Browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Courses
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
Frequently Asked Questions
Can this stew be made without an Instant Pot?
Yes — the article explicitly says this recipe can also be done in a large pot, slow cooker, or Dutch oven, so you don’t need a pressure cooker to make it.
Why do the meat and vegetables cook in two separate pressure cycles?
The 1 1/2 lb (680 g) chuck roast needs 35 minutes at high pressure plus a 10-minute natural release to become tender. Potatoes and carrots would disintegrate under those conditions, so after the roast is set aside, the vegetables go in alone and pressure-cook for just 4 minutes with a quick release — keeping everything at the right texture.
How is the stew thickened at the end?
The recipe finishes the stew by mixing 2 tbsp cornstarch with 2 tbsp cold water in a small bowl, then stirring the slurry into the hot gravy until it reaches the thickness you want.
