Hey everyone, today I have a new recipe to share. Well, it is new to the blog, but I have been making it for years. You see, winter has settled in, and we have had the first snowfall of the year. Amidst the chill, there’s nothing quite like a steaming bowl of classic beef stew with carrots and potatoes to warm the soul. This great recipe is a winter staple in our household, a cozy blend of tender beef, perfectly cooked potatoes and carrots, with just the right amount of sauce. It’s a classic for good reason, and I’ve got a few compelling reasons why this is!
Table of Contents:
Why make this recipe?
- Time-Saving: Ready in under an hour, thanks to the Instant Pot (or you can use any other Pressure Cooker)
- Budget-Friendly: Utilizes affordable cuts of meat, saving you money.
- One-Pot meal: No need for searing the beef and messy splattering – a game-changer in stew recipes.
- Delicious: Stews are a great comfort food and I think this is the best beef stew recipe (but hey I am obviously biased, so try it and let me know what you think.
When to Make this:
This hearty beef stew is perfect for a chilly weekend, family gatherings, or when you crave a comforting and filling meal. It’s a dish that brings everyone to the table.
Equipment:
- 8 qrt Instant Pot or pressure cooker.
Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 Finely chopped onion
- 4 cloves Minced garlic
- 1 kg Stewing beef, cubed
- Salt and pepper to taste ( I like to use 1 tablespoon of salt, but, add as much as you like)
- 1 tablespoon All-purpose flour
- 1 tablespoon Worcestershire sauce
- 80 g of tomato sauce
- 300 ml of boiling Water
- 1chopped carrot
- 3 medium-sized Potatoes, peeled and diced: I used russet potatoes today, but honestly, I like to use whatever I have on hand.
- Fresh parsley for garnish
Directions:
- Sauté Aromatics:
- Start the Instant Pot in “Sauté” mode with 2 tablespoons of olive oil.
- Add finely chopped onions and let them soften.
- Once onions are softened, introduce minced garlic and stir it around for about a minute
2. Stew Beef:
- 1 kg of stewing beef (paleta or similar), cubed.
- Season generously with salt and pepper.
- Sprinkle 1 tablespoon of all-purpose flour and mix thoroughly.
- Add 1 tablespoon of Worcestershire sauce, 80 g of tomato sauce, and 300 ml of boiling water.
- Mix the ingredients well. No need to brown or sear the beef; just combine everything.
- Secure the Instant Pot lid and set it to “Pressure Cook” mode for 25 minutes.
3. Add Vegetables:
- Once the pressure cooking is complete, carefully release pressure.
- Add 3 medium-sized peeled and diced potatoes and 1 sliced carrot.
- Secure the Instant Pot lid again and pressure cook for an additional 10 minutes.
4. Garnish and Serve:
- Release pressure again, and voila! Your stew is ready.
- Garnish with fresh herbs for that final touch of flavor and visual appeal.
- Serve hot and savor the hearty, cozy goodness of your Instant Pot Classic Beef Stew!
How to Serve and Pairings:
I simply cannot have this traditional beef stew recipe without white rice. The rice soaks up all of the sauce and YUMMMMMMM. It is the best thing ever. I think you can also pair this classic beef stew with crusty bread, mashed potatoes or green beans for a complete and satisfying meal. The rich flavors also make it an ideal dish to pair with a robust red wine.
My husband, however, thinks this is already a complete meal and does not need anything… He thinks it already has protein, starch, and a veggie. So I do see his point, haha, but I NEED rice 😉 . Let me know what you think in the comments below.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to three days.
Leftover tomato sauce?
There’s nothing more frustrating than buying an ingredient for a recipe and ending up with half a jar that spoils in your fridge. I don’t want you to go through this; save your precious money. If you have leftover tomato sauce, it’s okay to keep it in your fridge for a couple of days if you plan to use the whole thing. However, sometimes plans change, and you know you won’t be using the sauce soon.
Don’t throw it out. Instead, add it to a ziplock bag, seal the bag, spread the sauce around, and freeze it in a single flat layer. When you need to use some sauce, no need to thaw the whole thing. You can easily just snap a chunk off and keep the rest in the freezer. If you want to see a demonstration click here and here
Variations:
- Add a splash of red wine during cooking for an extra layer of depth.
- Some people like to add frozen peas to their stew. I like peas, but not in my stew. It is, however, totally up to you of course. If you do want to add peas, I would add them when your stew is done and leave them to cook in your pot for 5-10 minutes. The stew should still be hot as well as your pan which should be enough to cook them. If you add them earlier you risk them turning to mush.
- You can add more herbs if you like: something like adding fresh thyme or a bay leaves would also be a nice addition.
Troubleshooting:
- If your instant pot beef stew sauce is too thin, simmer uncovered to allow the liquid to reduce.
- For a thicker stew, add a cornstarch slurry and simmer until the desired thickness is achieved.
In the world of pressure cooking, a little variation in water evaporation is as natural. Having prepared this classic beef stew countless times, I’ve found that the provided 300ml of water is the perfect amount for my Instant Pot and its seal.
If it is your first time making this recipe, I recommend adding a tad more caution to the mix. Consider tossing in an extra 100ml of water just to be on the safe side. After all, a little extra sauce never hurt anyone, and it’s a small insurance policy against any unexpected evaporation surprises… and your dinner burning.
If you’re the proud owner of a brand-new Instant Pot or are confident in your trusty pot’s seal, then by all means, proceed with the original recipe.
Instant Pot Classic Stew with Carrots and Potatoes
Equipment
- 8 qrt Instant Pot or pressure cooker.
Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 Finely chopped onion
- 4 cloves Minced garlic
- 1 kg Stewing beef cubed
- Salt and pepper to taste I like to use 1 tablespoon of salt, but, add as much as you like
- 1 tablespoon All-purpose flour
- 1 tablespoon Worcestershire sauce
- 80 g of tomato sauce
- 300 ml of boiling Water
- 1 chopped carrot
- 3 medium-sized Potatoes peeled and diced: I used russet potatoes today, but honestly, I like to use whatever I have on hand.
- Fresh parsley
Instructions
Sauté Aromatics:
- Start the Instant Pot in “Sauté” mode with 2 tablespoons of olive oil.
- Add finely chopped onions and let them soften.
- Once onions are softened, introduce minced garlic. Stir it around for about a minute.
Stew Beef:
- Add 1 kg of stewing beef, cubed.
- Season with salt and pepper.
- Sprinkle 1 tablespoon of all-purpose flour and mix thoroughly.
- Add 1 tablespoon of Worcestershire sauce, 80 g of tomato sauce, and 300 ml of boiling water.
- Mix the ingredients well. No need to brown or sear the beef; just combine everything.
- Secure the Instant Pot lid and set it to “Pressure Cook” mode for 25 minutes.
Add Vegetables:
- Once the pressure cooking is complete, carefully release pressure.
- Add 3 medium-sized peeled and diced potatoes and 1 chopped carrot.
- Secure the Instant Pot lid again and pressure cook for an additional 10 minutes.
Garnish and Serve:
- Release pressure again, and voila! Your stew is ready.
- Garnish with fresh herbs for that final touch of flavor and visual appeal.
- Serve hot and savor the hearty, cozy goodness of your Instant Pot Classic Beef Stew!
Notes
- Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information
- In the world of pressure cooking, a little variation in water evaporation is as natural. Having prepared this classic beef stew countless times, I’ve found that the provided 300ml of water is the perfect amount for my Instant Pot and its seal. If it is your first time making this recipe, I recommend adding a tad more caution to the mix. Consider tossing in an extra 100ml of water just to be on the safe side. After all, a little extra sauce never hurt anyone, and it’s a small insurance policy against any unexpected evaporation surprises… and your dinner burning. If you’re the proud owner of a brand-new Instant Pot or are confident in your trusty pot’s seal, then by all means, proceed with the original recipe.
Nutrition
FAQ:
- Can I skip the searing of the beef? Absolutely! This recipe skips that step for a mess-free experience that still gives you tender chunks of beef and does not sacrifice flavor. It really is, in my opinion, the best way to make stew
- Can I use a different cut of meat? Yes, experiment with different cuts based on your preferences. But, stews are normally made with tougher cuts of beef. That is really the whole point here. I advise against using something tender like tenderloin, for example.
- Can I make this ahead of time? Certainly! The flavors often deepen when reheated, making it a great make-ahead dish for busy days.
- Can I make it in a large Dutch oven: You can but it will take longer and you will need to babysit it and stir it once in awhile. If you do want to make it in a Dutch oven I advise starting with 1/2 cup of extra water, and adding more as needed.
There you have it – a hearty and effortless Homemade beef stew recipe that’s perfect for any occasion! I hope this dish brings warmth and coziness to your table and to your whole family.
Let me know how you liked this classic Beef Stew recipe. And do not forget to follow on Instagram.
Until next time!
Claudia
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