Life Skills

Easy Instant Pot Beef Stew | A Hearty Comfort Meal

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This article is roughly a 2 minute read.

From the moment our family first tried this recipe, we knew it would be a keeper. Even before tasting this dish, the aroma while cooking brought everyone to the kitchen to see what was on the stove. Originally we made this savory stew in a Dutch Oven on the stove top and then transferred it to the oven for 2 hours at 300F.

To reduce cooking time, we have since modified this recipe to allow for cooking in our favourite kitchen appliance, the Instant Pot. We haven't noticed any difference in taste between the two methods.

Served over a bed of mashed potatoes, this dish is restaurant quality.  Perfect for when you have some friends over for an informal meal, or on a cold winter day, or for feeding insatiable kids during a growth spurt.  Enjoy!


1 lb stewing beef meat

1 tsp salt

1 tsp pepper

2 tbsp flour

2 tbsp butter

2 cups of beef broth (low sodium)

1/2 cup of red wine

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1/2 tbsp brown sugar

2 cloves of garlic, minced

1 small can of diced tomato, drained

1 tsp dried rosemary

1 tsp dried thyme

1 lb carrots

Mashed potatoes


  • In a bowl, season the stewing beef meat lightly with salt and pepper. Add in flour and stir to coat.
  • With the Instant Post set to 'sauté', melt the butter until it is sizzling. Place in the coated stewing beef meat and brown on all sides. The goal is to get a nice brown crispiness to the outer layer of the stewing beef, so no need to stir too much.
  • Add in the red wine and let simmer for 3 minutes.
  • Pour the low sodium beef broth into the pot. Give a stir until you release any brown bits from the bottom of the pot into the liquid.
  • Add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, small can of diced tomatoes (no salt added), rosemary, and thyme.
  • Peel the carrots and chop into one-inch lengths.  Add them to the Instant Pot and give a good stir.
  • Close the lid on the Instant Pot and close the steam valve. Set the cooker to 35 minutes of high pressure.
  • After 35 minutes on high pressure, allow the cooker to naturally cool and release pressure.
  • Once the pressure has released, open the steam valve then carefully open the lid.
  • Give the stew a good stir and taste. Adjust the salt if needed.
  • Serve hot over a bed of mashed potatoes.

*if you like you can add in other vegetables such as mushrooms, cubed sweet potatoes and/or green peas (after the 35 minutes of high pressure is done, switch to sauté, add the green peas and cook for an additional 4 mins).

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