OMG, people! This recipe is SO good I just have to share! You will want to make it again and again. I’m not even really a huge fan of beef stew, but I AM fan of a meal-in-a-bowl, and I’m definitely a fan of my new Instant Pot! And anything that takes my food prep to the next level like this beef stew recipe has, is going to get its very own page on my blog! :)
They said this beef stew was “life changing”…
When I found this recipe on the Pinch of Yum (love her!), I thought it was kind of cute that the name of it was actually be Life Changing Beef Stew. I must admit though, if anything, it’s forever changed the way I make stew in our house.
I live in Hawaii, where it can be hot and muggy for much of the year (not your typical beef stew weather), but on those occasional cool “winter” days with breezy, rainy weather outside (it barely gets below 60°F), this home-made comfort food hits the spot.
The one thing I do miss…
Granted, making stew in the Instant Pot doesn’t fill your house with the aroma from the long, stove-top simmer that it takes for conventional stew to cook. So yes, I do miss that. But with that said, I’ll take a cook time of 35-45 minutes over 2-3 hours any day! Not only that, it tastes just like grandma used to make – maybe even better!
- 2 lbs beef (chuck roast, cut into 1 in. chunks - leave the fat on if you wish)
- 1 medium onion, thinly sliced
- 2 stalks celery, chopped in bite-sized pieces
- 5-6 carrots, chopped in bite-sized pieces
- 2 Tbsp tapioca (NOT the pudding; it's those little round "pearls" that come in a bag. Sometimes you'll find it in the asian foods section of your grocery store)
- ½ cup tomato juice (you can also try tomato sauce or stewed tomatoes, whatever you have on hand)
- 1 Tbsp sugar
- Salt, to taste
- Just place all ingredients in the Instant Pot, turn on the stew/meat setting and set the timer to 35 minutes.
- Let sit for about 10 minutes after the cook time is up. Then release the steam valve.
- Serve with your favorite side of rice or bread and a nice salad!
Make a slurry of 2 tablespoons corn starch and ¼ cup water. Add to the the ingredients when you are filling up the Instant Pot before cooking.
If the stew is too thick for your taste, especially if you choose to use tomato sauce rather than juice, you can always add a little water to the gravy to suit your taste.
Some folks recommend searing the beef before cooking stew. I never do that and I think it comes out great - super moist when you make it inside the pressurized Instant Pot.
A new staple
This dish is now a go-to for me… even with my kids away at college, and me all by my lonesome trying to eat it all (it just means beef stew for dinner, and then lunches multiple times that week, which sure makes my meal prep easier)! I’m definitely planning to make a batch when they come back home for break. :)
P.S. And if you don’t know what I mean by “Instant Pot”, you have no idea what you’re missing! (This is the one I use)
Was your life changed, too?
I would love to hear your opinion on how you liked this recipe! I’ve made this beef stew three times now – once with tomato sauce, once with tomato juice, and one time all I had in the pantry was a can of Rotel, so I used that! Each time tasted a little bit different, but all were good!
Please share in the comments!