A rich and hearty Instant Pot Beef Stew with Root Vegetables is a comforting meal that showcases tender beef, vibrant vegetables, and a savory broth. This recipe brings warmth and satisfaction, making it perfect for chilly evenings or family gatherings. The convenience of the Instant Pot ensures that you can produce a delicious stew in a fraction of the time compared to traditional methods, allowing you to savor that homemade goodness without the long wait.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 380
- Protein: 30 grams
- Carbohydrates: 35 grams
- Fat: 15 grams
- Fiber: 5 grams
- Sugar: 4 grams
- Sodium: 680 mg
Why Make This Instant Pot Beef Stew with Root Vegetables
This Instant Pot Beef Stew with Root Vegetables is not just simple to prepare; it’s also packed with flavor, nutrients, and warmth. The blend of tender beef and sweet root vegetables creates a delightful contrast. Each bite is a satisfying mix of savory and slightly sweet tones, thanks to the carrots, parsnips, and the aromatic herbs. Perfect for a weeknight dinner or a special occasion, this stew serves both comfort and wholesomeness in each bowl.
How to Make Instant Pot Beef Stew with Root Vegetables
Step 1: Preparation
Set the Instant Pot to ‘Sauté’ mode and add 2 tablespoons of olive oil. Allow the oil to heat up, creating the perfect environment for browning the beef.
Step 2: Searing the Beef
Once the oil is hot, add 2 lbs of beef chuck, cut into 1-inch cubes. Sear the beef on all sides until it’s well-browned. This step enhances the flavor profile of your stew.
Step 3: Mixing in Aromatics
After browning the beef, add 1 diced onion and 4 minced cloves of garlic to the pot. Cook until the onion becomes translucent and fragrant, approximately 2-3 minutes. Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and season it with salt and pepper. Mix well to coat the beef evenly.
Step 4: Adding Vegetables and Broth
Now it’s time to add in your veggies! Add 4 sliced carrots, 3 chopped potatoes, 2 chopped parsnips, and 1 bay leaf to the pot. Pour in 4 cups of beef broth, ensuring that all ingredients are well combined and the broth covers them adequately.
Step 5: Cooking
Close the lid of the Instant Pot securely and set it to ‘Manual’ at high pressure for 35 minutes. This will allow the stew to cook evenly, infusing all the flavors together.
Step 6: Natural Release
Once the cooking time is complete, let the pressure release naturally for 10 minutes before using quick release to vent any remaining steam.
Step 7: Finishing Touches
Remove the bay leaf from the pot and double-check the seasoning, adjusting salt and pepper as needed. Your hearty stew is now ready to be served hot!
How to Serve Instant Pot Beef Stew with Root Vegetables
Serve the beef stew in deep bowls and garnish with fresh parsley for a pop of color. The stew pairs wonderfully with crusty bread or over a bed of fluffy rice for a complete meal. It’s a versatile dish that can be served as a main course at family dinners or casual gatherings.
How to Store Instant Pot Beef Stew with Root Vegetables
Allow the beef stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm it in the microwave or on the stovetop until heated through.
Expert Tips for Perfect Instant Pot Beef Stew with Root Vegetables
- Browning the Beef: Don’t rush this step! Take your time to brown the beef well for richer flavor.
- Vegetable Variations: Feel free to substitute or add other root vegetables like turnips or sweet potatoes for different flavors.
- Thickening the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in after cooking, then sauté for a few minutes until thickened.
- Herb Freshness: Use fresh herbs if possible; they add a vibrant flavor to the dish.
- Storage: Always store leftover stew in airtight containers to maintain freshness.
Delicious Variations
- Herb Swap: Try using fresh herbs like thyme or rosemary for a more intense flavor.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Different Meats: Substitute beef with lamb or chicken for a unique twist.
- Vegetarian Option: Replace beef with mushrooms and use vegetable broth for a hearty vegetarian dish.
- Different Broths: Try using a combination of beef and red wine for a richer flavor profile.
Frequently Asked Questions
- Can I use frozen beef for this recipe?
Yes, you can use frozen beef but increase the cooking time by approximately 10 minutes to ensure it’s thoroughly cooked. - What if I don’t have an Instant Pot?
You can also make this recipe in a slow cooker or on the stovetop; just adjust the cooking times accordingly. - Can I double this recipe?
Absolutely! Just ensure that your Instant Pot isn’t overfilled and adjust the cooking time if needed. - Is it necessary to use fresh vegetables?
While fresh is ideal for flavor and texture, you can use frozen vegetables in a pinch. Just adjust the cook time slightly, as they cook faster. - How do I adjust the flavor?
Adjusting seasonings to your taste can enhance your stew; experiment with spices and herbs to get it just right!
Conclusion
The Instant Pot Beef Stew with Root Vegetables is a delightful fusion of flavors and heartiness that will warm you from the inside out. It’s a dish that gathers everyone around the table, sharing stories and enjoying each delicious bite. With its straightforward preparation and comforting taste, this stew is sure to become a beloved favorite in your home. So grab your Instant Pot, gather those ingredients, and create a cozy meal that will leave you satisfied and wanting more! Enjoy your cooking adventure!
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Instant Pot Beef Stew with Root Vegetables
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: N/A
Description
A rich and hearty Instant Pot Beef Stew with Root Vegetables that is comforting, flavorful, and perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 diced onion
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 4 sliced carrots
- 3 chopped potatoes
- 2 chopped parsnips
- 1 bay leaf
- 4 cups beef broth
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Heat the oil.
- Add beef chuck and sear on all sides until well-browned.
- Stir in diced onion and minced garlic; cook until translucent, about 2-3 minutes.
- Add tomato paste, thyme, rosemary, salt, and pepper; mix to coat the beef.
- Add carrots, potatoes, parsnips, and bay leaf; pour in beef broth.
- Close the Instant Pot lid and set to ‘Manual’ at high pressure for 35 minutes.
- Once complete, let pressure release naturally for 10 minutes, then quick release the remaining steam.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
Store leftovers in airtight containers for up to 3 days in the refrigerator. For longer storage, freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
