Instant Pot Beef Stew with a Secret Ingredient Recipe

Introduction

This Instant Pot Beef Stew is a hearty and comforting meal perfect for any day of the week. With tender chunks of beef and a deliciously rich sauce featuring a secret ingredient, it’s sure to become a family favorite. Ready in under an hour, it’s an easy way to enjoy classic stew flavors without the long simmer.

Ingredients

• 2 pounds stew meat or chuck roast, cut into 1-inch pieces
• 1 Tablespoon oil
• 2 medium russet potatoes, cut into 1-inch pieces
• 1/2 large onion, chopped
• 2 teaspoons minced garlic
• 2 stalks celery, chopped
• 2 cups carrots, chopped
• 1 cup red wine
• 2 Tablespoons Worcestershire sauce
• 1/4 cup chili sauce (a tomato-based chili sauce like Heinz)
• 2 1/2 cups beef broth (low-sodium recommended)
• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 2 Tablespoons cornstarch
• 1/4 cup water
• 2 Tablespoons fresh parsley or cilantro, chopped

Instructions

1. Step 1: Cut the beef into 1-inch bite-size pieces or use pre-cut stew meat. Chop the potatoes, onion, carrots, and celery. This can be done a day ahead if preferred.
2. Step 2: Press the Sauté button on the Instant Pot and wait until “Hot” appears. Add oil to the inner pot.
3. Step 3: When the oil is sizzling, add the stew meat and brown it on all sides for a few minutes. Do not cook through; just brown the exterior.
4. Step 4: Add chopped onion and garlic to the pot. Cook until the onions become translucent, adding more oil if needed.
5. Step 5: Pour in the red wine to deglaze the pot, scraping up all browned bits from the bottom. This prevents burning and adds flavor.
6. Step 6: Add potatoes, carrots, and celery to the pot.
7. Step 7: Pour in the beef broth, Worcestershire sauce, and chili sauce. Season with salt, pepper, and Italian seasoning.
8. Step 8: Secure the lid and set the Instant Pot to high pressure for 35 minutes.
9. Step 9: Allow the steam to release naturally for 15–20 minutes before carefully opening the lid.
10. Step 10: If the gravy is too thin, mix cornstarch with water and stir it into the stew while hot to thicken.
11. Step 11: Garnish with fresh parsley or cilantro before serving.

Tips & Variations

• For a deeper flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
• You can substitute the chili sauce with tomato paste mixed with a little honey for a milder flavor.
• Add frozen peas or green beans in the last few minutes of cooking for extra vegetables.
• If you prefer a thicker stew, increase the cornstarch to 3 tablespoons.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, cuts like brisket or short ribs can work well, but adjust cooking times if your pieces are larger or tougher. Chuck roast is ideal for tender results in the Instant Pot.

What if I don’t have an Instant Pot?

You can make this stew on the stovetop. Brown the meat and sauté vegetables as directed, then simmer the stew covered on low heat for 2 to 3 hours until beef is tender.

Instant Pot Beef Stew with a Secret Ingredient Recipe

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This Instant Pot Beef Stew features tender chunks of beef and hearty vegetables simmered in a rich, flavorful broth enhanced by a secret ingredient: tomato-based chili sauce. Utilizing the Instant Pot allows for a quick and convenient pressure-cooked meal that delivers deep, comforting flavors perfect for any cozy dinner.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Oil

• 2 pounds stew meat or chuck roast, cut into 1-inch pieces
• 1 Tablespoon oil

Vegetables

• 2 medium russet potatoes, cut into 1-inch pieces
• 1/2 large onion, chopped
• 2 teaspoons minced garlic
• 2 stalks celery, chopped
• 2 cups carrots, chopped

Liquids and Sauces

• 1 cup red wine
• 2 Tablespoons Worcestershire sauce
• 1/4 cup tomato-based chili sauce (such as Heinz)
• 2 1/2 cups low-sodium beef broth

Seasonings and Garnish

• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 2 Tablespoons fresh parsley or cilantro, chopped (for garnish)

Thickener

• 2 Tablespoons cornstarch
• 1/4 cup water

Instructions

1. Prepare the Meat: Cut the beef into approximately 1-inch bite-sized pieces or use pre-cut stew meat. This ensures even cooking and tenderness.
2. Chop the Vegetables: Dice the potatoes, onion, carrots, and celery into 1-inch pieces. This prep can be done ahead of time to save cooking day effort.
3. Heat the Instant Pot: Press the Sauté button on the Instant Pot and wait until “Hot” appears on the display, indicating the pot is ready for cooking.
4. Brown the Meat: Add 1 tablespoon of oil to the inner pot. When it starts sizzling, add the beef pieces and brown on all sides for a few minutes. Avoid cooking through; browning enhances flavor.
5. Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Add more oil if needed. Cook until onions become translucent, about 2–3 minutes.
6. Deglaze the Pot: Pour in the red wine and use a spoon to scrape up all the browned bits on the bottom of the pot. This adds depth to the stew and prevents the burn warning on the Instant Pot.
7. Add Vegetables and Liquids: Add potatoes, carrots, and celery to the pot. Pour in beef broth, Worcestershire sauce, and tomato-based chili sauce. Season with salt, pepper, and Italian seasoning.
8. Pressure Cook: Secure lid, set Instant Pot to high pressure, and cook for 35 minutes. This tenderizes the meat and melds the flavors quickly.
9. Natural Pressure Release: Allow the steam to release naturally for 15 to 20 minutes, which helps keep the meat moist and flavorful.
10. Thicken the Stew: If the stew is too thin, mix 2 tablespoons cornstarch with 1/4 cup water to create a slurry. Stir this into the hot stew to thicken the gravy.
11. Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the stew before serving to add a fresh, vibrant touch.

Notes

• Using low-sodium beef broth allows better control over the saltiness of the stew.
• The tomato-based chili sauce is a secret ingredient that adds a subtle tang and depth to the stew’s flavor.
• Natural pressure release is important to avoid toughening the beef.
• Chopping vegetables uniformly ensures even cooking.
• You can substitute red wine with additional beef broth if preferred, but wine adds richer flavor.

Keywords: Beef stew, Instant Pot stew, Easy stew recipe, Pressure cooker beef, Hearty stew, Comfort food