Super Easy Instant Pot Beef Stew Recipe + Video
Ingredients
- 2 tablespoons olive oil
- 1 1/2 - 2 pounds chuck roast, cut into 1” cubes
- 2 tablespoons steak seasoning
- 1/3 cup all-purpose flour
- 1 12 ounce bottle Belgian Ale
- 4 carrots, peeled and cut into 1” lengths
- 5 stalks celery, cut into 1” lengths
- 1 large onion, cut into 8 wedges
- 3 cloves garlic, minced
- 1 package beefy onion soup mix
- 2 cups beef stock
- 1 tablespoon Better than Bouillon Beef Base
- 3 springs rosemary
- 1 packet beef gravy mix, optional
Instructions
- Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
- Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
- Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
- Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
- After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.
Video
Nutrition
Serving: 1 | Calories: 442cal | Carbohydrates: 11g | Protein: 41g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 465mg | Sugar: 3g | Fiber: 2g | Calcium: 68mg | Iron: 5mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.