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Simple, comforting, and packed with veggies; this Instant Pot Vegetable Beef Stew is the kind of recipe that brings comfort on cold nights and makes dinner feel effortless! It’s hearty, nourishing, and only takes about 15 minutes of prep time. Just toss everything into the Instant Pot or Slow Cooker and let it do the work.
As a nutritionist, I love recipes that feel like comfort food but still deliver plenty of nutrients. This stew is full of colorful veggies, tender beef, and a rich broth that gets better with time. It’s just one of the many hearty beef recipes that bring flavor and nourishment to the table.
Quick tips to make this stew a success:
- Fresh herbs at the end give it a restaurant-style finish.
- Sear the beef first for a deeper flavor. I have tried this without this extra step, and can tell this makes a difference!
- This recipe is adaptable! Use any mix of carrots, potatoes, celery, peas, or what you have on hand.
- Red wine is optional but adds a nice richness and depth of flavor.
How to make this easy beef stew:
Instant Pot:
Sauté beef, garlic, and onions. Add a bit of starch, then the veggies, broth, wine, and seasonings. Cook on high pressure for 35 minutes. Let it naturally release for 15 minutes.
Slow Cooker:
Brown meat with onion and garlic on the stovetop. Stir in starch, then transfer to slow cooker with remaining ingredients. Cook on low for 8 hours.
Storing + Reheating:
- Store in the fridge for up to 1 week. It actually tastes even better the next day!
- Freeze for up to 3 months.
- Reheat on the stovetop with extra broth as needed.
Serve With:
A slice of crusty bread or house salad.
Instant Pot Vegetable Beef Stew
Ingredients
- 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
Instructions
- 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 cancel. 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious! Added abc pasta to it
I made this and used a small glug of real maple syrup in place of the sugar. There was zero maple flavor, but it added just enough sweetness to mellow out the acidity. Delicious recipe! 💚
My whole family really loved this stew. Will definitely add to the rotation! I used pre-cut stew meat to cut down on the prep time but the stew still took about 2 hours from dicing the onions to ready to ea, since the instant pot takes a while to get pressurized. Worth the wait though!
What are your cooking instructions for a slow cooker? I don’t own an instant pot, yet and would like to make this recipe next weekend. Thank you in advance for your help. BTW, this recipe sounds delicious! It’s going to be my cheat dish for my low carb diet that I’m doing right now.
Hi Wendy! The directions for the slow cooker are in the actual blog post (not the recipe card). Hope that helps and you enjoy!
We loved this stew! So full of flavor and meat and vegetables are so tender. I’ll definitely be making this again. Thank you for a great instant pot recipe!
Thank you! So glad you loved it!
Made this for tonight’s dinner – used the crockpot because I was doubling the recipe. Good thing – because it was even more than my 7.5 quart crockpot could handle! I left some of the broth out, and added it back at the end. Anyway, the taste is AMAZING. It has so much flavor. Everyone loved it and I am so glad we have enough for another meal. Thanks for the great recipe!
You’re welcome! So glad you loved it!