Can I make this recipe in the oven?

A pressure cooker is a better method for cooking beef stew. Pressure cookers tenderize meat and build flavor in a fraction of the time it would take to bake stew in the oven. However, if you really want to make this recipe in the oven, follow the recipe instructions and combine all of the ingredients (except the flour and tomato paste) in a Dutch oven. Bake at 350F for about 3 hours with a lid, or until the meat is tender. In the last 30 minutes, whisk in the flour and tomato paste slurry. Some of the liquid might evaporate while the stew cooks; check it periodically and add more liquid (1/4 cup at a time) to keep it from drying out.

Can I make this recipe in a slow cooker?

This recipe has only been tested in an Instant Pot, and will turn out best using a pressure cooker. If you'd like to use a slow cooker, consider making slow cooker beef and barley stew. The starch in the barley naturally thicken the stew. If you'd like to try making this recipe in a slow cooker, brown the meat and onion in a separate saute pan, then add it to the slow cooker with the rest of the ingredients (except the flour and tomato paste) plus add an additional 1 cup of water or beef broth. Cook on low for about 8 hours. In the last 30 minutes, add the flour slurry.

How can I thicken my stew?

This recipe thickens the stew with a slurry of all-purpose flour whisked with tomato paste and hot beef broth. This is my favorite thickening method because it's easy and reliable method that builds flavor in the stew. Many recipes use cornstarch to thicken stew. Cornstarch is first whisked into cold water, then added at the very end of the recipe. For this stew, you could combine 2 tablespoons cornstarch with 2 tablespoons cold water. Stir this mixture into the stew after it has cooked and the broth is still hot.

What is the best cut of meat to use for this recipe?

Beef chuck is the best cut of meat for this recipe in terms of flavor, texture and affordability. Stew meat should be rich in collagen, which slowly breaks down as the meat cooks and becomes tender. Shoulder cuts, like beef chuck, are rich in collagen. Other options for beef stew include sirloin or short ribs.

Do I have to brown the stew meat?

Browning the stew meat is not absolutely required, but it does help make the meat more flavorful. It also leaves bits of meat seared onto the pot, which are also flavorful. These bits need to be loosened with broth and scraped off the bottom of the pot to avoid a burn notice.

What are the best potatoes for stew?

This is a matter of personal preference, there is no absolutely "best" potato for stew. I like golden potatoes because they hold their shape and don't dissolve into the stew. The texture is buttery and creamy.

Best Instant Pot Beef Stew Recipe

Name: Instant Pot Beef Stew Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 to 3 pounds beef chuck roast, cut into 1 ½ to 2-inch chunks (or buy pre-cut stew meat); 1 teaspoon salt; 2 tablespoons vegetable oil; 1 cup finely chopped onion (about one medium onion); One 14.5 oz can of beef broth (approx. 2 cups); 1 cup water; 1 pound golden potatoes, cut into 1-inch chunks; 2 to 4 carrots, cut into 1-inch long pieces; 2 sprigs fresh thyme; ¼ cup all-purpose flour; 2 tablespoons tomato paste

Instant Pot Beef Stew Recipe

a bowl of beef stew made in an Instant Pot

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This Instant Pot beef stew recipe cooks the stew meat first, then adds potatoes and carrots for a shorter amount of cooking time. This means everything in the stew will have exactly the right texture. This is truly the absolute best beef stew!

Glance through the step-by-step photos in the blog post before starting the recipe. The photos will make the lengthly instructions seem easy to do!

Total Instant Pot cooking time: 15 minutes to reach pressure + 35 minute cook time + 15 minutes or so of release time = 1+ hour

Author: Jenny
Prep Time: 25
Cook Time: 35
Total Time: 1 hour
Yield: 6 servings 1x
Category: stew
Method: Instant Pot
Cuisine: American

Ingredients

Units Scale

2 to 3 pounds beef chuck roast, cut into 1 1/2 to 2-inch chunks (or buy pre-cut stew meat)
1 teaspoon salt
2 tablespoons vegetable oil
1 cup finely chopped onion (about one medium onion)
One 14.5 oz can of beef broth (approx. 2 cups)
1 cup water
1 pound golden potatoes, cut into 1-inch chunks
2 to 4 carrots, cut into 1-inch long pieces
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 tablespoons tomato paste

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Instructions

Pat the meat dry so it browns better. Season the meat with salt (1 teaspoon). Add a light dusting of black pepper if you want.
Press the saute button and heat 1 tablespoon of the oil in the Instant Pot.
Brown the meat in 2 or 3 batches, in an even layer that isn’t too crowded. Brown one side of the stew meat for 2 to 3 minutes, then flip the meat and brown 2 to 3 minutes more.
Once a batch of meat is browned, set it aside on a plate or in a large bowl.
If the bottom of the pot starts looking dry or dark brown, add the second tablespoon of oil before browning another batch of meat.
When all of the meat is browned and on a plate, drizzle a tablespoon or two of broth into the pot and use a spatula or wooden spoon to scrape up all of the browned bits stuck to the bottom of the pot. Any bits of meat left stuck to the pot might cause a burn notice later.
Add the onion to the pot and cook for about 3 minutes to soften.
Add the broth, water and thyme. Add all of the meat (and the juices) back to the pot.
Cook on high pressure for 25 minutes. Wait about 5 minutes before releasing the steam.
If the top of the broth seems oily, you can skim some of the oil off with a spoon.
In a small bowl, whisk the tomato paste and flour until very smooth.
Scoop ½ cup of the hot liquid out of the pot. Whisk it into the flour and tomato paste.
Pour the slurry into the pot, whisking to blend it into the stew broth.
Add the potatoes and carrots to the pot.
Secure the lid and cook for 10 more minutes on high pressure. When the cooking time is done, wait about 10 minutes before releasing the pressure.
Add salt to taste. If desired, add more fresh thyme and fresh parsley.

Notes

Some white fat left on the raw meat adds flavor and makes the meat tender, but too much will make the stew oily. Trim off thick layers of white fat on the outside of the chuck roast. You can also trim off some of the hard, white fat as you cut the roast into stew pieces.

If you don't mind more dishes, then it can be easier to brown the meat in a separate skillet. I like using a wide cast iron skillet on the stove.

Baby carrots can be used instead of sliced carrots for convenience.

If your are using gold or red potatoes, peeling is optional.

If I use only 2 pounds of stew meat, I usually add closer to 2 pounds of potatoes to bulk up the stew. If I use 3lbs. of stew meat, I only use 1 pound of potatoes.

Beef stew will keep for up to 5 days in the refrigerator. You can also freeze it for 4 to 6 months.

This recipe was tested in a 6-quart Instant Pot.

Find it online: https://www.kitchenskip.com/instant-pot-beef-stew-recipe/