Instant Pot Vegetable Beef Stew is full of cozy flavor, nurturing ingredients, and is just what you need for a Sunday dinner. Toss it into the Instant Pot or Slow Cooker for ultimate ease!
This cozy Instant Pot Vegetable Beef Stew is just what you need for one of those stay-inside-all-day kind of week. And that is the reality of our current situation. Hunkered down and forced to slow down our lives a little bit.
Vegetable Beef Stew is one of those dishes that every home cook needs in their repertoire. This particular version smells and tastes like pure comfort. Hearty enough to fill the hungriest of bellies, yet still light enough to make you feel good about your nutritious dinner decision.
Let’s get right into it!
How to make Instant Pot Vegetable Beef Stew
Versatility is the name of the game when it comes to vegetable beef stew. Don’t like a particular vegetable in this list or can’t find it your fridge or pantry? Leave it out or swap in another!
- Chuck roast, stew meat, or top sirloin
- yellow onion
- garlic cloves
- tapioca starch, arrowroot starch, or
- frozen peas
- can of diced tomatoes
- russet potatoes
- beef stock
- red wine if you want to get fancy (drink the remaining bottle with your stew!)
- red wine vinegar
- coconut sugar or brown sugar
- dried oregano
- smoked paprika
- salt and pepper
- fresh herbs like thyme or rosemary for garnish
We start by sautéing the beef in the Instant Pot, to give it a more robust flavor. Toss in the garlic and onion, then add the starch.
Toss in the remaining vegetables, the wine, broth, vinegar, spices, and seal the lid. Select the meat/stew function and cook on high pressure for 35 minutes. Use a natural release for 15 minutes, then release any remaining steam.
Serve hot with chopped fresh herbs!
For the Slow Cooker:
You can also make this in the slow cooker. Brown the meat on the stovetop with the onion and garlic. Stir in the starch to coat. Transfer to the slow cooker, then add the remaining ingredients. Cook on low for 8 hours.
Serve: with crusty bread or salad. My favorite go-to is this simple Salad with dijon vinaigrette!
Store: in the fridge for up to one week. The flavor gets better after the first day!
Freeze: for up to 3 months in an air tight container.
Re-heat: On the stovetop at medium low, adding in additional broth if needed.
Instant Pot Vegetable Beef Stew
- 2 tbsp avocado oil or olive oil
- 2 lbs chuck roast, stew meat, or top sirloin cut into 1 inch pieces
- 1 yellow onion diced
- 2 cloves garlic minced
- 3 tbsp tapioca starch*
- 1 cup frozen peas**
- 1 14.5 oz can of diced tomatoes with juices
- 4 carrots peeled and diced
- 1 large russet potato peeled and diced
- 1 cup diced celery
- 3 cups beef broth
- 1/2 cup red wine***
- 2 tbsp red wine vinegar
- 1 tbsp coconut sugar or brown sugar****
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp salt plus more to taste
- 1 tsp black pepper
Select the saute function on the Instant Pot. Once hot, coat the bottom of the pan with oil. Saute the beef until it is starting to brown, about three minutes. Toss in the onion and garlic, and cook another 3 minutes. Select cance. Coat the beef mixture with tapioca starch and stir.
Add the frozen peas, tomatoes, carrots, potato, celery, broth, wine, vinegar, sugar, oregano, paprika, salt, and pepper.
Secure the lid. Select the meat/stew function, and cook on high pressure for 35 minutes.
Use a natural release for 15 minutes, and then release any remaining steam. Remove the lid.
Serve hot. Garnish with optional fresh herbs.
*You can also use arrowroot starch or corn starch in place of tapioca
**You can omit the peas if following a strict Paleo/Whole30 diet
***Red wine is optional, but a nice flavor. You can omit and add in an additional 1/2 cup of broth
****Omit the sugar for a Whole30 variation