Beef and Green Beans Instant Pot

This beef stew recipe features tender beef and hearty vegetables in the most flavorful broth! Old fashioned comfort food cooks up quickly making it totally weeknight-friendly. Serve with biscuits or garlic knots to soak up the juices!

It's that time of year again. The leaves are falling, the air is crisp, and thoughts of hearty chilis and soups are on everyone's minds (and stomachs). With a busy fall season of back-to-school events, football, and preparing for the holidays, there's never been a more perfect time to use your Instant Pot for those mid-week dinners.  I love easy Instant Pot meals like spaghetti and potato soup. Another favorite is this Instant Pot Beef Stew. It cooks in minutes, but tastes like it has simmered all day!

If you're craving something comforting, try it today.  It will stick to your ribs with tender beef, hearty veggies, and a super flavorful broth.

Why I Love This Recipe

1. Cheap and easy to make: Made with pantry staples, and affordable stew meat, it is great if you're on a budget.
2. Tender Meat: Cooking in the Instant Pot locks in moisture and flavor, leading to perfectly tender meat every time.
3. Flavorful: Seal in flavor with browned beef, seasonings, and Worcestershire sauce.

Ingredient Notes and Shopping Tips

• Beef Stew Meat: Look for meat labeled beef stew meat if possible. If you can't find it, any type of tough, lean meat will do.  Look for cuts with names like Chuck Roast or brisket. These types of meat hold up well in stews.
• Italian Seasoning: Store-bought or homemade.
• Worcestershire Sauce: Look for this fermented condiment near the ketchup.
• Potatoes: I like using White russet potatoes here. Cut potatoes in even chunks to ensure even cooking.
• Beef Broth: Use low sodium so you can season to taste.
• Corn Starch: Don't skip this it helps thicken the stew!

How To Make Beef Stew In The Instant Pot

1. Brown Beef: Turn Instant pot to saute mode, and then heat olive oil.  Add the meat. Season with salt, pepper, and Italian seasoning.

2. Deglaze pan: Then, add the beef broth and use a wooden spoon or spatula to scrape the browned bits from the bottom of the pan. Stir in Worcestershire sauce, garlic, onion, carrots, potatoes, green beans, and tomato sauce.

3. Cook: Cook on high pressure for 35 minutes. After the time is up, allow the pressure to release naturally for 10 minutes before doing a quick release.

4. Thicken: Mix together the cornstarch and cold water in a small bowl. Once completely combined,stir into the pot and mix until thickened.

Alternative Preparations

Stovetop: Brown beef and cook stew for around 1 hour or until veggies are soft.

Crockpot: Cook for ten hours on low, or 6 to 7 hours on high.

Tips and Tricks

1.  Brown Meat First: The caramelized exterior adds a delicious layer of flavor to the dish. Without it, your meat may taste one-dimensional or a bit lackluster. Save your beef drippings to saute your veggies for even more flavor.
2. Deglaze with Beef Broth: Scrape all those yummy brown bits off after beef broth. Failure to do this may result in a "Burn Warning" halfway through cooking.
3. Natural Release: Unlike manual release where we turn the valve as soon as the time goes off, we'll allow the pressure to release naturally from this recipe for 10 minutes. Then, after 10 minutes we will turn the pressure release valve. I always suggest manual release for soups and stews to avoid the splattering of hot liquid.
4. Releasing Pressure: I like to turn the valve using the handle of a wooden spoon. Once you hear the click, all pressure is released and it is safe to open the lid.

5. If your stew is too thick, add a teaspoon of water at a time.

6. If your stew is too thin: add small amounts of cornstarch slurry (cornstarch mixed with water.

Leftovers

• Refrigerator: Store leftovers in the fridge for up to 3-4 days.
• Freeze: Freeze for up to 3 months.  Since we used cornstarch as a thickening agent, you might find that it separates a bit when you reheat it. To prevent this, simply simmer a small amount of broth or water with additional cornstarch.
• Reheat: Reheat in the stove or the microwave until heated through.

• ▢ 1 ½ Pounds Beef Stew Meat
• ▢ 1 Tablespoon Olive Oil
• ▢ 1 Teaspoon Italian Seasoning
• ▢ 2 Tablespoons Worcestershire Sauce
• ▢ 3 Cloves Garlic Minced
• ▢ 1 Onion Diced
• ▢ 1 16 Ounce Bag Baby Carrots
• ▢ 1 Cup Green Beans
• ▢ 2 Potatoes Cubed
• ▢ 2 ½ Cups Low Sodium Beef Broth
• ▢ 10 Ounce Can Tomato Sauce
• ▢ 2 Tablespoons Cornstarch
• ▢ 2 Tablespoons Water
• ▢ Salt/Pepper To Taste

• Add olive oil to Instant Pot. Turn on the saute function. Once hot, brown meat on all sites. Season with salt, pepper, and Italian seasoning.

• Pour in beef broth. Scrape brown bits off the bottom of the pot.

• Stir in Worcestershire sauce, onion, garlic, carrots, potatoes, green beans ,and tomato sauce.

• Secure lid, and make sure the valve is set to sealing.

• Cook on manual high pressure for 35 minutes. Allow pressure to release naturally for 10 minutes. Then, do a quick release.

• In a small bowl, combine cornstarch and water. Stir into stew

Ingredient Notes and Shopping Tips

• Beef Stew Meat: Look for meat labeled beef stew meat if possible. If you can't find it, any type of tough, lean meat will do.  Look for cuts with names like Chuck Roast or brisket. These types of meat hold up well in stews.
• Potatoes: I like using White russet potatoes here. Cut potatoes in even chunks to ensure even cooking.
• Beef Broth: Use low sodium so you can season to taste.

 Tips and Tricks

1.  Brown Meat First: The caramelized exterior adds a delicious layer of flavor to the dish. Without it, your meat may taste one-dimensional or a bit lackluster. Save your beef drippings to saute your veggies for even more flavor.
2. Deglaze with Beef Broth: Scrape all those yummy brown bits off after beef broth. Failure to do this may result in a "Burn Warning" halfway through cooking.
3. Natural Release: Unlike manual release where we turn the valve as soon as the time goes off, we'll allow the pressure to release naturally from this recipe for 10 minutes. Then, after 10 minutes we will turn the pressure release valve. I always suggest manual release for soups and stews to avoid the splattering of hot liquid.
4. Releasing Pressure: I like to turn the valve using the handle of a wooden spoon. Once you hear the click, all pressure is released and it is safe to open the lid.

Calories: 342 kcal | Carbohydrates: 15 g | Protein: 42 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 105 mg | Sodium: 829 mg | Potassium: 1297 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 547 IU | Vitamin C: 12 mg | Calcium: 80 mg | Iron: 5 mg

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Source: https://www.bakingbeauty.net/instant-pot-beef-stew/

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