Instant Pot Beef and Vegetable Stew

Name: Instant Pot Beef and Vegetable Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 900g (2 lb) beef chuck, cut into 1.5-inch cubes; 3 medium carrots, cut into 1-inch pieces (225g); 3 medium potatoes, cubed (400g); 2 stalks celery, chopped (100g); 1 medium onion, diced; 3 cloves garlic, minced; 3 cups (720ml) beef broth; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 bay leaves

Fork-tender beef chuck and hearty root vegetables in a rich, savory broth—cooked in a fraction of the time thanks to the pressure cooker.

PROTEIN 40g

CALORIES 382

P:E RATIO 10.5

TIME 50m

YIELD 6

Rich beef stew with tender meat chunks, carrots, and potatoes in a dark brown broth

P:E 10.5

ELITE DENSITY

900g (2 lb) beef chuck, cut into 1.5-inch cubes 40G PROTEIN

3 medium carrots, cut into 1-inch pieces (225g) PRODUCE

3 medium potatoes, cubed (400g) CARB BASE

2 stalks celery, chopped (100g) PRODUCE

1 medium onion, diced FLAVOR

3 cloves garlic, minced FLAVOR

3 cups (720ml) beef broth 40G PROTEIN

2 tablespoons tomato paste PRODUCE

1 tablespoon Worcestershire sauce FLAVOR

2 tablespoons olive oil FLAVOR

1 teaspoon dried rosemary FLAVOR

1 teaspoon dried thyme FLAVOR

1 teaspoon salt FLAVOR

1/2 teaspoon black pepper FLAVOR

2 bay leaves FLAVOR

Storage: Store in airtight containers in the fridge for up to 5 days. Freezes well for up to 3 months.
Batching: Browning the beef in batches creates a fond (browned bits) that adds incredible depth to the stew.
Reheat: Reheat on the stovetop over medium heat for 5-8 minutes, or microwave for 3 minutes, stirring halfway.

EXECUTION STEPS

HIGH HEAT SEAR

Set Instant Pot to Sauté mode. Heat olive oil and brown beef cubes in batches on all sides, about 3-4 minutes per batch. Remove and set aside.

HIGH HEAT SEAR

Sauté onion and celery for 3 minutes. Add garlic and tomato paste, cooking 1 minute.

VEGGIE STEAM-SAUTÉ

Deglaze with a splash of beef broth, scraping up the browned bits from the bottom.

VEGGIE STEAM-SAUTÉ

Return beef to the pot. Add remaining broth, Worcestershire sauce, rosemary, thyme, salt, pepper, and bay leaves.

STEP 5

Add carrots and potatoes on top.

STEP 6

Lock lid, set valve to sealing, and cook on High Pressure for 25 minutes.

STEP 7

Natural release for 10 minutes, then quick release. Remove bay leaves.

STEP 8

Taste, adjust seasoning, and serve in deep bowls.

2,987 COMMUNITY PREPS THIS WEEK

Instant Pot Beef and Vegetable Stew

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

HIGH HEAT SEAR

HIGH HEAT SEAR

VEGGIE STEAM-SAUTÉ

VEGGIE STEAM-SAUTÉ

STEP 5

STEP 6

STEP 7

STEP 8

PRIMARY CATEGORY

RELATED INGREDIENTS

FULL EXECUTION PLANS