Description
A hearty and comforting instant pot beef stew featuring tender chunks of chuck roast, fresh vegetables, and a rich tomato base, cooked to perfection in just 50 minutes. This recipe combines convenience with deep, satisfying flavors, making it an ideal weeknight meal.
Ingredients
Beef and Vegetables
- 2 lbs beef chuck roast, fat trimmed, cut into 1-2 inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces
- 6 carrots, sliced diagonally in thick pieces
Other Ingredients
- 2 tablespoons small tapioca
- 1/2 cup tomato juice
- 2 teaspoons kosher salt
- 1 tablespoon granulated sugar
Instructions
- Add Beef and Vegetables: Place the beef chunks, sliced onion, celery, and carrots into the Instant Pot.
- Add Other Ingredients: Sprinkle the small tapioca, kosher salt, and granulated sugar evenly over the meat and vegetables, then pour in the tomato juice.
- Cook in the Instant Pot: Secure the Instant Pot lid and select the stew/meat setting. Cook on high pressure for 35 minutes to tenderize the beef and allow flavors to meld.
- Finish: After cooking, allow the pressure to release naturally for about 10 minutes before manually releasing any remaining steam. This lets the stew settle. For an optional extra step, finish by browning the stew briefly in the oven to develop deeper flavors and a richer color.
Notes
- Using small tapioca helps naturally thicken the stew without using flour or cornstarch.
- Natural pressure release enhances the flavor and texture by allowing juices to redistribute.
- Finishing the stew in the oven for browning is optional but recommended for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American