Let Me Tell You About This Beef Stew (My Go-To for Chilly Evenings)

You know, there’s just something so right about coming home to the smell of beef stew—especially when the weather’s being, well, typically unpredictable. One of my best memories of this dish? Last winter, my friend Annie dropped by on the coldest day of the year, which, coincidentally, was also the day I decided to try making beef stew in the Instant Pot for the first time (yes, while simultaneously fixing a leaky tap, but that’s another kettle of fish). Pretty sure the heating failed that day, too; but the stew, my friend, made us forget all about blue fingers. And here’s the kicker—this recipe is almost too easy. Not kidding, I’ve burned toast more complicated than this.

So, Why Should You Even Make This?

I reach for this Instant Pot beef stew whenever I want something hearty but don’t want to spend the whole night babysitting a pot. My family basically hovers over the kitchen like vultures when they know I’m making this (except my youngest, who will claim the carrots are too carrot-y, but we can’t win them all). If I’m being honest, I first made it because I accidentally defrosted the wrong cut of beef, but now we practically treat it as a family heirloom. It’s just forgiving, you know? Like, if you forget an ingredient (which definitely doesn’t happen almost every time), it still turns out delicious. The only real frustration is waiting for the pressure to release when you’re already hungry. Anyone else get irrationally annoyed by that?

What You’ll Need (And What I Do When I Don’t Have Everything)

2 pounds of stewing beef, cut into chunks (Sometimes I use chuck roast. My grandmother swore by the pricier stuff but, honestly, whatever’s on sale works just fine.)
3 tablespoons of all-purpose flour (I keep forgetting and just toss in a bit more cornstarch at the end; works in a pinch)
Salt and pepper, to taste (I’m not your doctor, use your best judgment)
2 tablespoons oil (olive, canola, even bacon grease if I’m feeling cheeky)
1 big onion, chopped (Red, yellow, white… probably not green though?)
4 cloves garlic, minced (Or more. Or less. I once used pre-minced from a jar and nobody noticed.)
3-4 carrots, sliced into chunky disks (I’ve even subbed in parsnips, and it was grand)
3 potatoes, cut up—any kind, though Yukon Gold is my fave
2 cups beef broth (Boxed, canned, homemade, or that bouillon cube I always forget in the back of my cupboard)
1 cup frozen peas (Don’t add until the end. Trust me, I learned the hard way.)
2 tablespoons tomato paste (Or a squirt of ketchup—no one’s judging)
1 teaspoon dried thyme (I use mixed Italian herbs sometimes if I’m lazy)
1 teaspoon Worcestershire sauce (I sometimes splash in soy sauce instead. Yes, for real.)
Optional: A splash of red wine – sounds fancy, makes it taste grown-up

Alright, Let’s Make It! (You Got This)

Prep the beef: Toss your beef chunks with the flour, salt, and pepper in a bowl (or, honestly, just sprinkle it on top after you dump it in if you hate extra dishes).
Sauté time: Hit the Sauté button on your Instant Pot. Add the oil, then the beef. Brown it a bit. Don’t worry if it’s not perfect, just get some of that nice crusty color here and there. It’ll smell fantastic—and, this is where I usually sneak a taste. Caution: hot.
Add your onions & garlic: Toss them in, stir, and try not to cry (onions, right?). Sauté for about 3-4 minutes. If there’s a brown layer on the bottom, that’s flavor—just don’t let it burn.
All the rest goes in: Carrots, potatoes, tomato paste, thyme, Worcestershire (or soy), plus broth, and red wine if you’re feeling fancy. Give it a good stir and scrape the bottom gently with a wooden spoon; don’t be shy.
Seal it up: Pop the lid on, make sure the valve is on “sealing,” and set to Pressure Cook (or Manual) on high, 35 minutes. Now you wait. Maybe make a cup of tea, or clean up that one drawer you’ve been ignoring. Or just stare longingly at the pot (I won’t judge).
Release the pressure: Let it release naturally for about 10 minutes. Flip to ‘venting’ for the rest if you’re in a hurry (just don’t stand over it unless you want a steam facial!).
Finishing touches: Throw in the peas, give it a stir, and let them warm through for a few minutes. Taste—add salt, more herbs, a glug of hot sauce, whatever makes you happy.

Notes: My Random Discoveries

Once I totally forgot the tomato paste. It was still good!
If your stew is looking thin, stir together a spoonful of flour and cold water, then stir that in and simmer on sauté for a few mins. Just don’t let it get gluey.
This actually tastes better the next day; don’t know why, it just does.

If You Want to Mix Things Up…

I’ve swapped the potatoes for sweet potatoes and it turned out surprisingly well.
One time I tried tossing in mushrooms. The flavor? Not bad, but the texture was… rubbery, let’s say. Maybe not the best experiment.
Chunky celery is great if you have it, but it’s not a dealbreaker.

What If I Don’t Have an Instant Pot? (I Feel Your Pain)

Alright, if you don’t have one, you can totally make this on the stovetop or in a slow cooker. It’ll take a couple of hours though, just let it simmer gently. Keeps your hands warm too. Or check out this stovetop beef stew guide if you want real perfection.

Storage: How Long Does This Last?

If you’re blessed with leftovers, this’ll keep in the fridge for 4 days (though honestly, in my house it never lasts more than a day!). You can freeze it, too, though potatoes go kind of weird in texture. I try to use it up while it’s fresh, but if you want freezer inspiration, the folks at The Kitchn have a handy soup-freezing guide.

How I Serve It (Don’t Skip the Bread!)

Rustic bread, always. My mum likes it with a sprinkle of fresh parsley (when she remembers). Sometimes, if I’m feeling very British, I’ll serve with mash on the side (don’t ask me why, just feels right). A decent dollop of horseradish never hurts, either. My uncle swears by a mug of strong tea alongside, and honestly? It pairs weirdly well.

Stuff I’ve Learned the Hard Way (AKA Don’t Be Like Me)

Don’t skip browning the meat. I tried once—bland. Never again.
Adding peas too soon? They turn gray and sad. Always wait till the end.
If your Instant Pot gives a Burn warning, it’s probably just stuff stuck on the bottom; scrape it well and carry on.

FAQ: Or, Questions My Friends Text Me at 8pm

Do I have to brown the meat? Well, technically no, but you get so much more flavor if you do. I’ve tried both ways; browning wins. Every time.
Can I double this? Yep! Just don’t fill above the max line, or you might regret it when it overflows.
How do I thicken it? Cornstarch slurry at the end; just a tablespoon or two mixed with water. Stir it in and simmer on sauté.
Do the veggies go mushy? Only if you cook it for way longer than you should. But even if they get soft, they’re still tasty.
What if I don’t have beef broth? Use chicken, or even just water plus extra seasoning. Not ideal, but honestly, you’ll survive.

If you want to up your beef stew game further, check out Bon Appétit’s top beef stew ideas. So many options, so little time. Now, I was going to rant about peeling carrots, but I’ll save that for another day. Happy stewing!