Recipe of the day: Instant Pot beef stew

The Citizen

22-04-2025

Enjoy a hearty home-cooked meal without spending hours in the kitchen.
Today's recipe is a warm and tasty Instant Pot beef stew — perfect for a cosy lunch or dinner.
This stew is a one-pot wonder, loaded with tender beef, baby potatoes, carrots, and peas, all cooked together in a rich and flavourful sauce.
Using the Instant Pot makes it quick and easy, so you can enjoy a home-cooked meal without spending hours in the kitchen.
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Instant Pot beef stew
Ingredients
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon salt divided
1 teaspoon pepper divided
1 pound beef stew meat
1 onion chopped
3 garlic cloves chopped
3 carrots peeled and sliced into coins
3 stalks of celery sliced
2 tablespoons fresh thyme
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 cups low-sodium beef stock
¼ cup julienned sun-dried tomatoes, drained
1 pound baby potatoes, halved
1 tablespoon cornstarch
1 ½ cups frozen peas
Method
Add olive oil to the Instant Pot and set to 'Sauté'. In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Add beef, tossing to evenly coat in flour. When the oil is shimmering, add the beef and cook for about 2–3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside. Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes. Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot. Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the 'Sauté' function. Remove about ¼ cup of the cooking liquid and set it in a small bowl. Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened. Add the peas and cook for another 2 minutes, or until bright green and tender. Hit 'cancel' on the Instant Pot to stop the cooking, let cool slightly, then serve.
*This recipe was sourced from feelgoodfoodie.net with permission
Instant pot beef stew
Author:
Yumna Jawad
Ingredients
Scale 1x 2x 3x
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon salt divided
1 teaspoon pepper divided
1 pound beef stew meat
1 onion chopped
3 garlic cloves chopped
3 carrots peeled and sliced into coins
3 stalks of celery sliced
2 tablespoons fresh thyme
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 cups low-sodium beef stock
¼ cup julienned sun-dried tomatoes, drained
1 pound baby potatoes, halved
1 tablespoon cornstarch
1 ½ cups frozen peas
Instructions
Add olive oil to the Instant Pot and set to 'Sauté'.
In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper.
Add beef, tossing to evenly coat in flour. When the oil is shimmering, add the beef and cook for about 2–3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside.
Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes.
Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot.
Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the 'Sauté' function. Remove about ¼ cup of the cooking liquid and set it in a small bowl.
Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened.
Add the peas and cook for another 2 minutes, or until bright green and tender. Hit 'cancel' on the Instant Pot to stop the cooking, let cool slightly, then serve.
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