If You Need a Bowl of Comfort, This Is It (And Yes, My Dog Watches Me Cook It)

Okay, I’ll level with you—stew wasn’t really my thing until my third snowed-in February a few years back. My partner begged me for real stew (not just my regular hodgepodge of whatever’s left in the fridge) and, after a bit too much Googling and one unfortunate burnt-pot incident (don’t ask, I’ll tell you later), the Best Instant Pot Beef Stew Recipe was born. I can’t say exactly what made it into our “repeat dinners” list—maybe it’s the rich, savory gravy or the fact that making this all in the Instant Pot means less chaos in my tiny kitchen. Also, my dog, Sam, has developed a thing for the smell—he’ll actually sit at my feet and whine until I give him a carrot bit. So if you’ve got a hungry crew or are just cold to the bone, trust me, this is what you want simmering away. Well, not so much simmering as whooshing, since it’s in the Instant Pot. Same effect though.

Why You’ll Love This (Or Why I Keep Coming Back)

I make this when it’s too cold to function or when I want something hearty without babysitting a stove for hours. My family always polishes it off—sometimes before the bowl even cools down. (Seriously, folks, let it sit for a bit or you’ll burn your tongue. Ask me how I know.)
Want real talk? Sometimes, I don’t have all the fancy stuff the recipes call for and cut corners—a splash of Worcestershire instead of wine, say—or I just flat out forget to grab the tomato paste. Still ends up fantastic. Also, it’s kind of a fun excuse to break out that crusty loaf of bread. The only downside is if you’re already hungry, waiting for sautéing and pressure releasing can feel like ages—but hey, at least you aren’t tending a Dutch oven for three hours!

So, Here’s What You’ll Need (And What I Swap When I’m Rushed)

2 to 2.5 lbs beef chuck roast (cut into chunks; honestly, stew meat works, just trim the extra fat—grandma always swore by fancy cuts but I just grab whatever’s on sale)
1 onion, chopped (yellow or white—I forget the difference sometimes)
3 carrots, peeled + sliced (I use baby carrots when I can’t be bothered)
4 potatoes (Yukon Gold is good but russet or even red potatoes have worked in a pinch)
3 cloves garlic, minced (or a big spoon of the pre-minced stuff, zero judgment here)
2 tbsp tomato paste (if you forget it, don’t panic—it just won’t be as rich)
3 cups beef broth (homemade is great but I use bouillon cubes half the time)
1 cup red wine (or just more broth; Worcestershire or even a splash of balsamic works, too!)
2 tbsp soy sauce
2 tsp dried thyme (fresh is posh, dried is fine, I promise)
2 bay leaves
1 cup frozen peas (add at the end; optional—sometimes I swap for green beans)
2 tbsp cornstarch + 2 tbsp cold water (for thickening, if you like it stew-y and not soupy)
Salt and pepper

What You’re Gonna Do (And a Few “Oops” Moments I’ve Had)

Brown the Beef: Set your Instant Pot to sauté. Splash in a bit of oil; when it’s hot, toss in half the beef (don’t crowd the pot, or you’ll just steam it). Brown on at least two sides—this is where I normally sneak a taste or at least nibble on a corner. Transfer to a plate and do the next batch.
Sauté the Veg: Chuck in onions and carrots (add a splash more oil if it’s looking dry). Give it a good stir, watch out for the sizzle. Add garlic and cook ’til fragrant—if you’re a garlic fiend like me, maybe add an extra clove.
Tomato Paste Time: Stir in the tomato paste and let it coat everything. (Once, I forgot this step and it honestly wasn’t the end of the world.)
Deglaze: Pour in the wine (or whatever liquid you’re using), scraping up any brown bits—this part always makes the kitchen smell so good, and even if it looks a bit weird, don’t worry, it will all sort itself out.
Toss Everything In: Add potatoes, browned beef, broth, soy sauce, thyme, bay leaves, salt and a healthy grind of pepper. Give it a good stir—sometimes I just swirl the Instant Pot insert for fun. Lid on, make sure the valve is sealed.
Pressure Cook: Set to high pressure, 35 minutes (or a bit more if your beef cuts are huge). It’ll take about 10-ish minutes to come up to pressure first.
Quick Release: At the end, quick release the pressure. (But if you wander off and it does a natural release—been there—it’s usually still fine, just extra tender!)
Finishing Touches: Remove bay leaves, chuck in peas. Mix cornstarch and water, stir in to thicken up the stew. Let it simmer on sauté for a few mins until it’s how you like, though if you’re super hungry, that step seems less important.
Season Again & Serve: Taste, maybe add more salt or pepper—I usually do. Then, ladle into bowls and commence the feast.

A Few Notes From Someone Who’s Goofed a Bit

Cutting beef too tiny means it goes mushy; chunkier is actually better (who knew?)
If it seems too soupy, just simmer it longer on sauté and it thickens up fine—no panic necessary
Potatoes sometimes break down all the way and thicken things naturally. Magic potatoes!

Change-Ups I’ve Tried (And One Dud)

I’ve done this with sweet potatoes instead of regular (amazing), and once with parsnips because I was out of carrots (works but a little too earthy for me). Swapping the beef for venison makes it a real winter treat—if you can get your hands on any! Oh, and I once tried dumping in a can of beans; let’s just say, that version did not make the family favorites list (too mushy—live and learn).

Essential Gear (But Don’t Sweat It If You Don’t Have Everything)

Instant Pot (6 quart or bigger): Or honestly, any electric pressure cooker will do. Stovetop pressure cookers work too, but it gets fiddly—just keep an eye on it.
Wooden spoon (or, um, any spoon you can find—mine once melted the handle a bit and it still worked)
If you’re without an Instant Pot, you can do all this in a heavy Dutch oven—double the simmering time and check the liquid more often. Slightly more hands-on, but you’ll get there!

How I Store It (Or, Realistically, How Fast It Disappears)

This stew should keep fine in the fridge for up to 3 days, or you can freeze it (thaw gently—in the microwave, if you must). But, seriously, in my house it never lasts more than a day! I think it tastes even better on day two—if you can manage to hide a bowl for yourself, you’ll see what I mean.

How We Serve Ours (Just a Suggestion!)

For me, this is non-negotiable: a big, buttered slice of crusty bread (try your local bakery—wholemeal is so good). Sometimes, I’ll do it the way my mum did—toss a scoop of stew over fluffy mashed potatoes. Sounds like overkill? Maybe, but the carbs are worth it.

What I Wish I’d Known (So You Don’t Make My Mistakes)

Don’t skip browning the beef unless you’re truly, desperately pressed for time; the flavour pays off—I tried skipping it once and, eh, it was kinda flat.
If you rush the pressure release, sometimes the meat gets weirdly tough, but on second thought, I’ve had it come out fine if I just let it sit for a minute.
Using cold broth will make it come to pressure slower (wasn’t obvious to me!), so microwave it for a minute if you’re impatient.

Common Questions (And How I Usually Answer)

Can I make this without wine?
For sure—you can use more stock, or a splash of barbecue sauce. Actually, there’s a good article here with wine swaps I sometimes check.
Can I dump everything in and NOT sauté?
Honestly, yeah, if you’re in a mad rush, but you’ll lose a bit of that really rich, stew-y depth. Still edible, though!
What if my gravy’s too thin?
Mix up a little more cornstarch slurry and let it bubble; just add it little by little, or it can go gluey. (Don’t ask how I know…)
Beef cut alternatives?
Use what you’ve got—chuck is great, but round or even brisket (if it’s on sale) does the job. If you’re feeling fancy, America’s Test Kitchen did a whole rundown I kind of trust.
Can I make it vegetarian?
Sure—use chunky mushrooms or jackfruit for “meatiness,” and swap beef broth for veg. Actually, my cousin does this and swears by it.

P.S. If you want ideas for a homemade bread to go with this, check out this bread recipe—it’s dead simple.

Anyway, if you give this a go, let me know how it turns out—or just tell me what swap you made that knocked my socks off. I’m always after better stew tricks!