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In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.

Two bowls of Instant Pot beef stew with potatoes

This recipe is an adaptation of my Crock Pot Beef Stew and stovetop Beef Stew.

Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy day (same with this Crockpot Vegetable Beef Soup).

I love it when I can prep the beef stew early in the day, then take pleasure in allowing the meat to cook low and slow for hours until it is so fall-apart tender, it slices with a spoon.

Time, however, is not always on my side.

This recipe for Instant Pot beef stew is that recipe’s taste twin, but on warp speed.

The pressure cooker makes that all-day flavor attainable in a fraction of the time.

The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.

Every time I take a bite of this tasty Instant Pot beef stew, I feel transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the world.

The coast of Ireland, perhaps?

Or try Beef Bourguignon for a French-inspired version.

Ultimately, location doesn’t matter when you tuck into this hearty stew as long as you’re snug and the stew is hot and ready.

A pressure cooker with meat and vegetables for the BEST instant pot beef stew

5 Star Review

“I’ve made this recipe twice recently and it is great. It is so easy to make and the taste is so rich and delicious.”

— Kathy —

Tips for the Best Beef Stew in an Instant Pot

  • Brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don’t skip this step. It takes a little bit of patience but will be well worth your time.
  • Deglaze the pot and scrape up every brown bit. Deglazing adds richness to the stew and ensures you don’t receive the dreaded Instant Pot “burn” warning.
  • Use wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it simple, but you could certainly do an Instant Pot beef stew red wine and deglaze with that instead.
  • Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it’s incredibly flavorful and truly can hold its own as an all-in-one meal.
  • Size matters. The Instant Pot can turn finely chopped veggies into mush pretty easily. For best results, cut the potatoes and other vegetables roughly into larger pieces. They will hold up better during the cooking process.
Easy Instant Pot beef stew with bread slices

How to Make Instant Pot Beef Stew

If you love cozy, hearty, and nutritious recipes that will please everyone at your table, then this dairy-free Instant Pot beef stew recipe is the best thing to cook in an Instant Pot!

Like hearty Spanish Chicken Stew and Braised Short Ribs, Instant Pot beef stew feels like the meal for that kind of night when the rain taps on the window, but you needn’t worry.

The Ingredients

  • Boneless Chuck Roast. Beef chuck roast is the perfect for beef stew (and Beef Barley Soup). It’s tender, protein-packed, flavorful, and won’t dry out during cooking.


  • How to make beef stew meat tender. Normally, the only way to achieve a melt-in-your-mouth texture with tougher cuts of beef (like the beef used for beef stew) is hours of low and slow cooking.
  • The Instant Pot speeds the process along. Because no moisture escapes, it locks tenderness into every bite of the beef.
  • Onion + Garlic + Carrots. Staples that help build the stew’s flavors and add nutrition. If you love celery, you could also add some to this easy Instant Pot beef stew recipe.
  • Russet Potato. Russet potatoes hold up well during cooking (save the Yukon gold potatoes for Scalloped Potatoes), making them the perfect variety to use in beef stew. Make sure your potato chunks are similar in size so that they will cook in the same amount of time.

Beef Stew Without Potatoes

If you need to make this Instant Pot beef stew without potatoes, you could try using a different root vegetable of choice, such as sweet potato or parsnips.

  • Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
  • Bayleaf + Dried Thyme. For a more complex broth with that extra somethin’ somethin’.

Substitution Tip

I also like to sometimes add a bit of dried rosemary to this stew or garnish the stew with fresh rosemary just before serving. Fresh parsley is a lovely garnish too.

  • Tomato Sauce. Instead of making Instant Pot beef stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors. (Plus, unless it is 100% necessary, I hate opening a can only to use a few tablespoons tomato paste!)
  • Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to thicken it up.
  • Peas. Fresh or frozen will work here.

Market Swap

If you don’t enjoy peas, Instant Pot beef stew with mushrooms is also divine. Because they cook quickly and in a similar amount of time as peas, chopped or thinly sliced mushrooms are a great alternative.

Two bowls of instant pot beef stew soup with bread

The Directions

  1. Brown the beef in the Instant Pot in batches so that all sides develop color.
  2. Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it with a wooden spoon.
  3. Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
  4. Cook Instant Pot beef stew on HIGH for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
  5. Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. ENJOY!


  • How long to pressure cook beef stew. 35 minutes of HIGH pressure (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted as if they’d been cooking for hours instead of minutes.
  • Be sure you cut the meat to the size directed in the recipe to ensure this Instant Pot beef stew time is right for you too.
  • What about the meat/stew button? The meat stew setting is a one-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. The meat stew setting on the Instant Pot is 35 minutes long, so it should work, but I haven’t experimented with the setting myself. I recommend making the recipe as directed.
Two bowls of Instant Pot beef stew with potatoes

Wine Pairing

Instant Pot beef stew and red wine are a delicious combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. You can use some of the wine to deglaze the pan, then enjoy the rest.

Storage Tips

  • To Store. Refrigerate stew in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
  • To Freeze. Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Chop the vegetables up to 1 day in advance, storing them in separate airtight storage containers in the refrigerator.

What to Serve with Instant Pot Beef Stew

Recommended Tools to Make this Recipe

The Best Instant Pot

Check out these Healthy Instant Pot Recipes for other ideas of what you could make if you have one.

Instant Pot beef stew, I’m ready for a big bowl of your cozy, delicious comfort!

Frequently Asked Questions

Can I Make This a Whole30 Beef Stew?

Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo-friendly. Swap arrowroot for the cornstarch, and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).

Is Instant Pot Beef Stew Gluten Free?

Yes, this beef stew is naturally gluten-free…though we couldn’t resist dipping ours with hunks of crusty bread.

Can You Overcook Stew Meat in Instant Pot?

Yes, you can overcook stew meat in the Instant Pot if you’re not careful. While beef stew does get more tender the longer it cooks, there’s a fine line between tender and overdone. Make sure to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.

Why is My Stew Meat Tough In Instant Pot?

The cut of meat you select for stew plays a big role in its tenderness once cooked. Beef chuck roast, I find, is the best cut of meat for beef stew recipes. Be sure to also let your pressure release naturally. If you release it immediately, you can cause the meat to seize.

Instant Pot Beef Stew

4.93 from 280 votes
The BEST Instant Pot beef stew! Tender beef in a rich, flavorful sauce with potatoes, vegetables, and herbs. Perfect for beginners!

Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes

Servings: 7 cups


  • 2 pounds boneless chuck roast
  • 3 tablespoons extra-virgin olive oil divided
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 pound carrots about 6 medium
  • 1 large russet potato* (see note)
  • 1 can low-sodium beef broth (14.5-ounces)
  • 1 tablespoon Worcestershire sauce**
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 can no salt added tomato sauce (8 ounces)
  • 2 tablespoons cornstarch** (see note)
  • 2 tablespoons water
  • 1 1/2 cups fresh or frozen peas no need to thaw
  • Fresh parsley or fresh rosemary, optional for serving


  • Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
  • Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon of olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
  • While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
  • Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
  • While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
  • Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
  • Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
  • Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.



  • TO STORE: Refrigerate leftover stew in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • *I do not recommend using Yukon gold potatoes, which are too starchy and will not hold their shape when boiled in stew.
  • **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).


Serving: 1.5cupsCalories: 489kcalCarbohydrates: 36gProtein: 44gFat: 22gSaturated Fat: 8gCholesterol: 117mgFiber: 6gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This beef stew recipe is to die for — and the best part is it’s so easy! The only thing I did different was to add a few stalks of celery and a green bell pepper because I wanted to use them up. The thyme and bay leaf give this stew such a great flavor. Thanks for another deliciously simple and healthy recipe!5 stars

      1. Can I use the little round potatoes rather then the russet potatoe, this is my very first time using my multi cooker, this is Freida from Portland Oregon,,,!

        1. Hi Freida! I think if you cut them to be similar to the size the recipe describes, that would be fine. They might be softer, but I think they’d still be yummy. I hope you enjoy the recipe!

  2. Can you advise if the cooking time should be less if the meat pieces are smaller? My family doesn’t like the big chunks??

    1. Hi Cathy, the cook time may be slightly shorter if the meat pieces are smaller. I haven’t tried it myself, so I don’t have a specific time to give you, but if you decide to experiment, I’d love to hear how it goes!

    1. Hi Laney, if the beef is completely cooked and tender already, I would just stir it in at the end with the peas to warm through. I hope you enjoyed it!

  3. My husband loved it! The ease is amazing. I prefer a little more flavor and chunky potatoes so will tweak it as I learn the Instapot.5 stars

    1. Hey there! Haven’t made it yet and will be my first time to cook with the Instant Pot! I’m excited and have been wanting to have some homemade beef stew for a while! My question is, I have a mini, which is a 3-quart. What do you recommend I do with the size of the ingredients I put in. Should I just cut everything you said in half since yours is a 6-quart?

  4. The taste was great but the potatoes came out mushy. Next time I will cut a little bigger. The meat was great and tender!5 stars

  5. We had the stew tonight – big hit with my family! My 6 year old especially loved the meat, as he informed us he is a velociraptor and they love meat!5 stars

  6. Made this twice so far. Substituted arrowroot and Trader Joe’s organic coconut aminos. So hearty and delicious. Thank you   Love those instant pot recipes5 stars

  7. Hi there! I’m making this tonight, and I just want to ask a bone headed question- when you say cook on high pressure for 35 min, are you using the manual setting or the meat/stew?

    1. Hands down the best beef stew I’ve ever made or had! The thyme flavor was an amazing addition! My 8month old preferred it to her vanilla custard baby food! Great low cal recipe that’s not chicken ;) thanks for another winner erin!5 stars

  8. Hello! I was wondering if the one can of beef broth was the only liquid that you added to the instant pot, because it looked much more full at the end.
    Thanks! I’m going to try this tonight!5 stars

    1. Hi Kate, I think about 1/2 cup would be good! You can just splash it in and eyeball it though. As long as you cook it down, you’ll be fine. I hope you enjoy the stew!

  9. Why do you put the tomato sauce in last on top and not stir rather than coating the beef with it first before adding stock and veggies? I am curious about the technique. Thanks. I will make this tonight.

    1. Great question Lowen! I find that helps avoid the dreaded Instant Pot “burn” warning, which tomato sauce can trigger. I hope you love the recipe!

  10. This was very quick to make and plenty of extra flavor from the bay leaf, thyme and worst. sauce. I used 32 oz of beef stock and tomato paste instead of tomato sauce. We love generous amounts of gravy. Next time will reduce tomato paste to 5-6 oz.5 stars

  11. Thank you for sharing this recipe!  This is only our second time using our IP, and this recipe was easy to follow and delicious.  5 stars

        1. Hi Blair! You could try halving the recipe. If you end up with any extra, this recipe is delicious leftover! :)

  12. This looks so good! I wanted to make it and I have a 1 lb bag of those  baby Dutch  yellow potatoes. Do you think I can use those instead of a russet? I’m just a little over russets .. if so, how many and how do I prepare them? Thank you!

    1. Hello! I think you could use those potatoes—just cut them in half or quarters as needed to be roughly 3/4-inch pieces that the recipe calls for. Half the 1 pound bag would probably do it, but you can adjust depending on how much you like potatoes! I hope you enjoy the stew!

  13. looks great and I plan on trying tomorrow.  What are your thoughts on adding mushrooms? This will be my maiden voyage with the instant pot- so feedback would be much appreciated!  can’t wait to try this!

    1. Hi T, I have never tried doubling this recipe, so I’m afraid I don’t have any specific guidance. I hope you enjoy the recipe if you decide to experiment!

        1. Hi

          I 2.5X the recipe, and I set it on the “stew” setting of my Instant Pot and it still said 35 min of cook time.  

          However, the time to get to pressure with my pot almost to the fill line was like 30 min. I wish I would have timed it exactly for you guys, but just know it takes about two to three times as long to reach pressure with more food, but the actual cook time remains the same for those of you setting the cook times manually. 

          Also I used my stew (after straining most of the broth) to make beef pot pies ?. 

          This recipe worked very well in pie crust!5 stars

    2. I know this is an older comment but putting in my 2 cents…Be careful doubling pressure cooker recipe unless you have an 8 quart and are WELL below the “Max” fill line. The veg and meat release fluid and I had an overflowing bubbly mess making chicken stock this way!

  14. Truly delicious! This may very well be the best beef stew I’ve had…despite the fact that I made a stupid error and inadvertently used Asian dumpling sauce instead of Worcestershire, (similar size and shape bottles stored next to eachother ).

    I cant wait to make this again with two changes; use Worcestershire Sauce as directed and double the recipe!5 stars

    1. Theresa, I am honestly not sure that the green beans would hold up to pressure cooking without turning to mush (and simply stirring them in with the peas at the end would leave them too crisp). I’d suggest blanching or sauting them separately, then stirring them in at the end. I hope you enjoy the recipe!

  15. This stew was fabulous, I think it may have been the best beef stew I have ever made. Great start for my new Instant Pot.5 stars

  16. Great recipe! I pretty much cut it in half (I have 3 qt Lux Mini) and subbed the thyme/bay leaf for a half a branch of fresh rosemary. Then added some tomato paste after sauteing meat, onions and garlic for a couple mins. The corn starch at the end really helped, too. I also added celery, but it was overcooked and didn’t really add much. Want to try some mushrooms next time. Having said all that, it was a really good stew and I can’t wait for leftovers!5 stars

  17. This is a pretty solid recipe. The tomato comes through a bit stronger than I’d prefer, but that’s easy to adjust.

    But you need to be aware of this warning: This Stew will make you fall asleep almost instantly. I know that sounds like hyperbole, but I assure you it isn’t. You should treat consuming this stew like you’re consuming a bottle of grain alcohol. Do not operate a vehicle. Do not be responsible for the life of a small child. Don’t do anything that you need to not be asleep for.

    Some people might read this as “you’ll want to nap”. Nope. Naps are for babies!! This stew will make you enter a 7-10hr hibernation. It’s. Awesome.5 stars

    1. I know I’m 3 yrs late to this comment, but I LOL’d for real!! Matt, you described the end result perfectly!! OMG, LOL!!5 stars

  18. Delicious and exactly as pictured/written about. Everyone loved – this made our “keeper” list unanimously!5 stars

  19. How can I sub tomato paste for the sauce, and would better than boullouin chicken  broth work?  I’d like make due with whay er already have in the fridge.  Thanks,

    1. Eli, I’m afraid you do need to use tomato sauce for this, as it gives the soup the right consistency. You could use the chicken broth you suggested though!

    1. Hi Marsha, you could try it, but I find the extra flavor is worth it to sear it. I’m glad you enjoyed the stew!

  20. I made this and it was tasty . I added 2 celery stalks cut in 1/4 inch to 1/2 inch. I also used i can of peas and about 3/4 teaspoon flour and made a roux instead of cornstarch.5 stars

  21. This was the second recipe I tried in my new IP. Wow, Amazing! It was so tasty and just the way I like my beef stew. Thank you for such a great recipe. I will be making this again and again. 5 stars

  22. Absolutely delicious! I had never found a good beef stew recipe until this one! The meat was so tender and the flavor of the stew was out of this world! Keep the recipes coming. I have followed so many of your recipes and recommend them to others. I just got the Instant Pot over the holidays. I am loving it!5 stars

    1. Thanks for taking the time to report back, Melody! I’m so glad you enjoyed the stew. Thank you so much for this kind comment too!

  23. This was my first Instant Pot recipe also and we loved it. Did you mean to put only one potato down? I used 4 but pulled out a little when it was done so I think i would have been good with 3.5 stars

    1. Hi Judy, I only used one large potato but you can definitely customize to your preference! I’m glad you enjoyed the stew.

    1. Hi Hope! I haven’t tried this myself so I don’t have an exact time to give you, but other similar recipes online added about 10 minutes to the cook time. It really depends on the size of the beef. Note that the other vegetables may be more cooked and softer/broken down if more time is added. If you decide to experiment, I’d love to hear how it goes.

  24. We made this for dinner tonight.  I like the flavours and the beef was awesome.  Only issue we had was I couldn’t get it to thicken.  Any suggestions for the next time we try it?  We did add the cornstarch slurry but it was still very watery. 
    Thanks again 5 stars

    1. Good recipe base, but needs a little work. I am used to very rich and savory stews…this is not that (yet!). It’s a very good base, but next time I’ll be adding a lot more herbs to kick up the flavor.

      I used baby carrots, and cutting them into 4 equal pieces was perfectly cooked at 35 min. 3/4 inch potato pieces were overcooked, next time I’ll be cutting the potatoes 1 to 1.5 inches. 1 inch meat pieces browned on all sides and then pressure cooked for 35 min is overdone in my opinion. If you lean on liking your beef medium rare to rare, I suggest not sauteing the beef for the recommended time as it is far too long.

      I’ll make this again, but tweak it.5 stars

      1. Hi Diana! I’m sorry that this recipe wasn’t to your liking. I (and many other readers) have enjoyed the recipe as written, but you are more than welcome to adjust it to your tastes. I hope you love it if you try it again!

  25. Erin, thanks for this easy and delicious recipe. This was the first time I’ve made beef stew in the instant pot, and I couldn’t believe how flavorful it was because the recipe was so simple, with just very basic ingredients. I was worried because there seemed to be so little liquid in the pot, and most of the beef was not submerged in the broth, but I didn’t get that dreaded “burn” warning, and when I opened up the lid after it was done, everything was gorgeous. I’ve never made a beef stew this good in a slow cooker or a regular dutch oven. Now I’m going to check out all your other recipes! Thanks so much!5 stars

    1. Jonathan, thank you for taking the time to review the recipe! I’m glad you enjoyed it, and I hope you find many other new favorites too.

  26. I just received my instant pot and this is the first recipe I’ve tried. I have an extremely picky bunch of eaters in my family, and they all LOVED it!5 stars

  27. This was delicious. I used some red wine along with the beef broth when “deglazing” the pot. I halved some mushrooms and threw them in the pot with the veggies. Added frozen cut green beans at the end since my spouse doesn’t like peas. Will definitely make this again!5 stars

  28. Mine is still cooking.  It seems to be taking a very long time to build up pressure.   How Long should I expect? Going on 30 min now!

  29. Best beef stew I’ve had. I didn’t have an onion or fresh garlic so subbed onion and garlic powder. Also added more potatoes and broth and it was FANTASTIC!!5 stars

  30. This was my first time making beef stew, and as usual, your recipe did not disappoint! The effort to brown the meat in batches was 100% worth it for the amazing, rich flavor. This stew was absolutely perfect for for feels like 6 degree cold snap we’re having in Philly, and I’m so glad I finally made it. Your blog is definitely my go to for new recipes and recently, travel tips. I just went to Florence over the holiday and as suggested, La Carraia was our favorite gelato find!5 stars

    1. Melanie, I’m glad you loved the stew. Thanks for reporting back! And thank you for the kind words about my blog too—I’m so glad you’re finding new favorites. (And that you had a great time in Florence!)

  31. Loved this dish! I used 4 teaspoons arrowroot to 2 tablespoons water, and did half red wine half beef broth, and it turned out great. I did feel it needed a little extra seasoning (salt/pepper) at the end, but overall super delicious! Thank you!5 stars

  32. Just received this instapot, actually it’s a potastic. My first attempt was cooking a whole chicken and it wasn’t near as tasty as done in an oven. So I tried your stew recipe mostly following your instructions, but I never really measure anything. I did add celery. OMG, awesome!!! Winner winner non chicken dinner. Ok, I’ll keep this new contraption. Next time I’m going to add water chestnuts just because we like their texture. Thank you.5 stars

  33. This stew was very tasty but after reading some of the other reviews I made sure to cut the carrots and potatoes into large pieces.  I also cooked it for 30 minutes to make sure it didn’t turn to mush.  It turned out great but I can see how it could easily get over cooked.  The meat was amazingly tender.  5 stars

    1. Hi Kathy! The recipe does use low-sodium beef broth and no-salt-added tomatoes. If you’re interested in the sodium content, there are free online calculators such as MyFitnessPal that you can use! You can plug in the URL of this post and it’ll bring up the ingredients, which you can customize based on the specific brands you use. I hope that can be a helpful resource for you!

  34.  The beef stew is amazing, the layering of flavors and cooking it all in the Instant Pot, so good! I have a question, I have the 8 quart do well, and I got the dreaded burn notification  with about 13 minutes left on the cooking cycle. It would cool down and continue cooking and then get the burn notification and did this off and on until it finished with natural pressure release. I opened it and there was no liquid left in the pot.   The meet was still tender and the vegetables were done, but there was no liquid. There truly was a burned bottom. This is the third recipe I have made where I get the burn notification because there’s no more liquid or no burn but there’s not as much liquid as what the soup should have had.  Do I need to adjust liquid measurements because I have an 8 quart? It also took almost 30 minutes to come to pressure, where I’m reading that it should’ve taken 10.5 stars

    1. Lorelei, I test all my recipes in a 6-quart, so I’m afraid I’m not experienced with how things convert to the 8. If you are having this problem regularly, I’d suggest adding more liquid to your recipes going forward. I’m sorry I can’t be of more help! You could try referencing conversion suggestions online too.

      1. Thank you! I’m hoping my pot isn’t broken, or I’m doing something wrong. Does steam come out even when the knob is on sealed? Mine comes out a lot when under pressure. Just curious about it all. 

        1. It’s hard to know exactly what may be the problem without being there in the kitchen with you, but I’d recommend you do some online troubleshooting about steam coming out when it’s under pressure—this article may be a good place to start!

  35. This was delicious! I added mushrooms and used whole baby carrots and halved baby Yukon potatoes. I also added rosemary and doubled the thyme and the worchestshire.  I was afraid it would be mushy but the texture of the meat and vegetables turned out perfectly.  I Used an extra tbsp of cornstarch because I like my stew thick. I will definitely make this again! 5 stars

  36. This was sooooo good and super easy to make! I am horrible at cooking generally and have never been able to follow a recipe. Luckily, Erin makes this incredibly user friendly and easy. I can’t say enough good things.5 stars

  37. Amazing stew. I browned the meat in two big pans and deglazed with the vegetables and liquid before adding it all to the instapot. The flavors of the stew was so good. Will definitely use this recipe again and again.  5 stars

  38. This was the most delicious beef stew I have ever made and I have tried several recipes. Most turn out too thin, some too gummy,  but the consistency here was just perfect . I had two pounds of stew meat so I added one more carrot, 3 stalks celery, used two potatoes (unpeeled) and 16 ounces of beef stock. I tossed the meat with generous salt and pepper befor sautéing but other than that, followed the recipe exactly. I am curious as to why leaving the tomato sauce “unstirred” makes a difference? But I am sold. I will make this again and again!!!5 stars

    1. Laurie, I’m so glad to hear this recipe is a winner for you! Thank you so much for taking the time to leave this awesome review.

  39. YUM. I made this last night. I used half beef broth and half red wine to deglaze. I also omitted the thyme because I didn’t have any! The meat was tender, the sauce was rich and packed a flavorful punch. I don’t normally comment on recipes, but I wanted to go the extra mile to do this because it turned out better than expected.5 stars

  40. After a medical scare am looking to make significant lifestyle changes. One of those is to eat healthier. The Instant Pot has become a vital tool and this recipe has earned a place in my new food file.  Even using low sodium, low fat ingredients it has a remarkable taste and is surprisingly filling after only one bowl, even though I failed to follow the recipe exactly (we got ahead of ourselves and didn’t sauté the onions and garlic).  I have a feeling this and other recipes from your blog are going to play a significant role in my eating life going forward. 5 stars

    1. Jim, thank you so much for the kind words and for taking the time to leave this review! I hope you find many new favorite recipes.

  41. I know you probably have never done this but could I switch the beef for mushrooms and the beef broth for vegetable broth? Trying to make it vegetarian.

    1. Hi Kimberly! You’re correct that I’ve never attempted that, but you could certainly give it a try. The only thing will be adjusting the timing—whole mushrooms will not need nearly as long to cook as beef. If you do decide to experiment, I’d love to hear how it goes!

  42. I lived the recipe and have a question: if I want to double the amount for a larger group of people, do I have to double both the ingredients and cooking time or ingredients part only?5 stars

    1. Hi Madina! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the pot is large enough for a double batch. If you decide to experiment, I’d love to hear how it goes.

  43. I have been making beef stew for decades.  Your recipe is, hands down, the best beef stew I have ever made.  So easy to make in the instapot.  Thank you for giving us this recipe!5 stars

  44. This came out great!!! Looks just like the picture! Tasted delicious. I decided to sauté my meat, onions and garlic in a pan – seemed simpler. 

    I put in a little more garlic.

    Big hit with the family!5 stars

  45. My husband and I just had this tonight and it was Fantastic!!!  Just wanted to thank you!!   :-)5 stars

  46. Made this for dinner tonight. It was outstanding!! Looking forward to trying out more of your recipes. Thank you!! Followed you on instagram! :)5 stars

  47. Delicious!  First time visitor to your blog and this was a hit!  I mixed some of the broth with about 2 TBSP of tomato paste and poured over the top of the meat.  I think not stirring after adding the tomato is a great idea!  I also used coconut aminos vs Worcestershire sauce as you mentioned.  Didn’t add the potato because I served over mashed potatoes.  I seasoned at the end with Herbamare and left out the cornstarch (I like a thinner sauce over the mashed potatoes).  I’ve made a lot of beef stew recipes and this is my new favorite.  Thank you!! 5 stars

  48. Made it tonight, I didn’t have tomato sauce so I used petite tomatoes. My husband loved it and he is a fussy eatet5 stars

  49. I just made the beef stew. So very delicious! My husband says its the best I ever made. I’m out of corn starch so used flour. Still a great gravy!5 stars

  50. Excellent and easy to make. My wife and I made this last night we like pasta with our stew and put this over a serving of elbow pasta for a delightful filling meal.5 stars

  51. What is Tomato Sauce?

    I bought a product called Tomato Paste which is an EXTREMELY intense earthy flavour, not to the liking of my kids.

    Wife has suggested it could be what we know as Tomato Puree.

    Tomato Sauce in Australia is Ketchup – I assume it’s not that ;-)

    Can you give an example of a brand or URL or if you know the direct equivalent (Puree or paste) that would be real handy for next time so the family don’t think I’m poisoning them

    1. Hi Craig! In the US, tomato sauce is super smooth and slightly thicker than tomato soup. We have tomato puree too, which is thicker than tomato sauce but not nearly as thick as tomato paste. Here’s a brand example:

      1. aaahhh ok – thanks Erin. I think this is mostly labelled “Pasta Sauce” in our supermarkets – I feel like a goose for not thinking of that. They are often quite sweet, some brands at least – anyways, thanks again, – will have another crack at this. <3

        1. Craig, I hope you enjoy it next time too! (The plain canned tomato sauce I use doesn’t have any added sugar.)

  52. This is the best stew I have ever made or eaten! And it doesn’t take all day. I love your site and all the recipes I’ve tried have been great. I’m 70 yrs old and have cooked from scratch most of my life.5 stars

  53. FIrst time InstaPot user (literally), instructions don’t state whether to leave cooker on saute or stew or what. Easy recipe to follow and food smells great.5 stars

  54. This was my 1st go at using my brand new IP that I got during Prime Day and I must say the directions + video made it so easy to follow and less intimidating for a novice IP user. Well…let’s just say you are WONDERFUL for sharing this recipe and it tasted AMAZING! I did sub-out the corn starch in favor of 1/2 a can of tomato paste (yes I still used the can of tomato sauce also) and I add a few spoons of sugar to cut the bitterness of the tomato paste/sauce combo. Sooooo good! Meat was tender, veggies too. I also added a packet of Sazon Goya (that’s the Latina in me) Thanks for sharing.5 stars

    1. This comment MADE my whole day, Jesse! I’m so happy you had great success with this recipe! Thank you for taking the time to share this kind comment!

  55. This turned out really well. Meat was tender & broth was tasty. I often have trouble with my Instant Pot Plus cooking times and the meat is not tender, but this recipe nailed it. I printed it to keep with the pot.5 stars

    1. Thank you for taking the time to share this incredibly kind review, Tara! I’m so happy to hear that this recipe was a hit!

  56. This was sooooo good. Recipe was easy to follow. This is like the ultimate meal for a chilly day. Also it made my kitchen smell incredible. I used about half the amount of meat that was called for so if I made it again this way I would probably just cut back on the amount of tomato sauce so that tomato taste isn’t as strong. 5 stars

    1. Thank you for taking the time to share this kind review, Margaret! I’m so happy to hear that this recipe was a hit!

    1. Hi Peanut! This recipe calls for boneless chuck roast, so you can certainly use beef stew meat. I hope you love it if you give it a try!

  57. I’m hoping to make your delicious looking recipe this weekend. My only questions – will 2.5 lbs of chuck be okay? I happen to have that size cut. And I’m not a fan of tomato sauce flavor in beef stew – could I just leave it out? My mother used to make a simple yet delicious pressure-cooker beef stew in the 1960s, no gravy to speak of, just au jus, and I’m trying to replicate that to some extent. Thanks! 

    1. Beth, I hope you love this! 2.5 pounds is just fine. I don’t find the tomato flavor very strong here, but if you prefer not to have any, I *think* you could leave it out. I’ve never tested the recipe that way, so it would be a bit of an experiment. If you play around with it, I’d love to hear how it goes!

  58. Nice recipe, even if I’m a very infrequent beef eater. I made a few changes: I had about half a pound of some really good mushrooms, so I subbed them for an equal weight of beef chuck. I’m also not a big fan of thickened gravies so I dropped the cornstarch/water down to a tablespoon each and that was plenty for me. I think the potatoes I used were especially starchy, so that thickened the stew as well.  5 stars

  59. I took your recommendation on the instant pot and it arrived today. This was the maiden recipe we tried and it was absolutely delicious! Nothing but rave reviews from the family! And, the instructions were detailed and easy to follow – especially for the first time using an instant pot. Looking forward to trying more instant pot recipes from your library!5 stars

    1. YAY! I’m so happy to hear that this recipe (and the Instant Pot) was a hit, Christine! Thank you for taking the time to share this kind review!

    1. Hi Jessica! I don’t find the tomato flavor very strong here, but if you prefer not to have any, I *think* you could leave it out. I’ve never tested the recipe that way, so it would be a bit of an experiment. If you play around with it, I’d love to hear how it goes!

  60. This recipe is excellent. I couldn’t quite get the chopping done while the beef was browning but it is delicious. I replaced the potato with parsnips and added in some steamed cauliflower with the peas at the end.5 stars

  61. This is the first stew I’ve made in my Instant Pot. It was delicious. I made it according to the directions except I used two potatoes. All of the directions and cooking times were perfect.5 stars

    1. I’m so happy to hear that this recipe was a hit, Lori! Thank you for taking the time to share this kind review!

  62. Any suggestions for making this in a traditional slow cooker? My friend raves a out this recipe, but I don’t have an insta pot! Thanks! 

    1. Hi Casey! I actually have a Crockpot Beef Stew recipe on my site, so I’d recommend checking that out. I hope you love it if you try it!

  63. I made this soup tonight for me and my fiancé – it’s such a hit! I used ground chuck because it was the closest I could find, and made little meatballs to use in the soup. Turned out awesome. Thanks for such a great recipe!5 stars

      1. I’ve made this at least 8 times over two years and it’s perfect every single time. I’ve adjusted for Whole30 and not. I don’t use the peas and have the benefit of local pre-cut beef for stew available. Otherwise I make exactly as instructed and I wouldn’t bother with any other recipe!5 stars

  64. Second time making this! It is REALLY FLAVORFUL! And enjoyed even more the next day for lunch! I added some mushrooms and a little extra garlic. So YUM5 stars

    1. I’m so happy to hear that this recipe was a hit, Tamela! Thank you for taking the time to share this kind review!

    1. Hi Brad! I have not tried the recipe this way, so I’m not sure how it might turn out. If you decide to experiment with it, I’d love to hear how it goes!

  65. This was so so so good Erin. Thank you so much for the recipe. I have never made beef stew before and I was super impressed with myself. I had to use tomato paste because I forgot to buy sauce and I used 1/2 a cup of wine and some demi glace I had in the fridge when I deglazed the pot. The sauce turned out wonderfully rich without being super heavy and the fresh herbs made it so fragrant. This one is definitely going into the recipe book!5 stars

    1. I’m so happy to hear that this recipe was a hit, JessiBee! Thank you for taking the time to share this kind review!

  66. HI Erin,

    If I were to double or make 1.5 this recipe, what changes would I need to make to the cooking time?

    Thank you!

    1. Hi Jacqueline! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the pot is large enough for a double batch. If you decide to experiment, I’d love to hear how it goes!

  67. Nothing is better on a cold snowy day than a hearty beef stew.  This is the recipe! 
    I did modify it a bit for our taste and to stretch it a little.  Instead of tomato sauce, I used a partially drained a can of diced tomatoes.  I used 4 medium red potatoes  (firmer, doesn’t break down like russets) cut into chunks and an extra 2 carrots plus 5 baby Bella mushrooms (that’s all I had).   Used 1/2 cab sauv wine and 1/2 beef stock.  Just one more addition, I added a teaspoon of rosemary.  After making mush with another recipe, I reduced the time to 28 minutes.   I ladled most liquid in small sauce pan and thickened it on the stove top and “folded” it back into the pot.  O M G!  PERFECTION!  Thanks for sharing and not getting snarky when we post our adjustments.  This is now my go-to stew recipe. Yum!5 stars

    1. Hey there! Great recipe! I’m Celiac and gluten free is the only way to stay well. Just to let you know, in order to be “Gluten Free” the beef broth should be replaced by a bone broth, as 98% of broths contain “yeast extract” or “barley extract” and is not gulten free. Great recipe though! ?5 stars

  68. One of, if not the best beef stew I’ve ever had.  I didn’t have peas so I added frozen corn instead.  It gave the perfect amount of crunch.  

    Thanks for sharing. 5 stars

    1. Hi Amanda! While I’ve only tried this recipe with beef broth, you could experiment with chicken or vegetable broth instead. I hope you enjoy the recipe!

      1. Hi Erin,

        Thank you for getting back to me! I gave it 5 stars because I know it will be good! I have tried your chicken teriyaki casserole and baked chicken parmesan recipe and I must say, each time was a success! I can’t wait to buy your book! Will you ever come to Boston to do a reading at a library?5 stars

        1. Thank you for your kind words and support, Amanda! I’m happy to hear that you’ve enjoyed the recipes! And, I’ll be sharing any updates on book tours or signings on my blog and social media, so definitely keep checking in. (:

    1. Hi Shannon! I did not use celery in this particular recipe, but you can certainly add some in. I know a few other readers have done so with success. I hope this helps!

  69. Hi Erin! Love this recipe. When I pressure cook for the 35 minutes, the beef turns out perfectly but the potatoes are really mushy. If I reduce the time at all (e.g., 30 minutes) the meat is kind of tough. Do you have any recommendations? I usually use whole honey gold mini potatoes (usually ~2-3″ in diameter) just because they’re so easy. Maybe a different variety would work better? I’ve also found it’s important to turn off the “keep warm” option during the 10 minutes of depressurization and to take the pot out of the instant pot base right away to avoid overcooking from residual heat. Thanks for any tips you may have!5 stars

    1. Hi Jackie! I’m so pleased that you’ve enjoyed this recipe! You could try cutting your meat pieces a little smaller or using bigger pieces of potato so that they cook in about the same time. Thank you for sharing this kind review!

    1. I’m so pleased that you enjoyed the recipe, Katey! Thank you for sharing this kind review!

  70. Sitting here eating this with some garlic bread I made and… oh my GODS it’s so delicious!! Q can’t get any better than this, haha!5 stars

  71. This looks so GOOD. What size instant pot does it require? I just have the teeny one! I think it’s 6 quart.

    1. Laura, this is in the 6 quart, which is the most typical size. The tiny one is a 3 quart. I haven’t tried this is a smaller one, but I’d imagine you need to halve it for the stew to fit (no need to change the cook time). If you decide to play around, I’d love to hear how it goes!

  72. Instead of tomato sauce I use tomato paste, which also works as a thickener. So I don’t need cornstarch or arrowroot

  73. I live in Africa where the ingredients are naturally organic and hand picked, you can imagine the flavors that I get from this recipe.

    In East Africa, we rarely use tomato based products in stews unless it is a sauce, I omitted the tomato sauce and added more water for a drinkable stew/broth. Sometimes when browning, I toss in a chunk of a crushed half OXO stock cube.5 stars

    1. Hi Jennifer! I haven’t tried this myself, but I think you could add the soup and use the Instant Pot’s “Keep Warm” function to gently reheat it.

  74. Being a Mom to “picky” special needs adult, I’m not used to a new recipe being such a hit!
    I made only a slight change and ONLY because of my boy’s aversion to certain textures. I pureed the onion and used jarred, minced garlic. I still sauteed it & followed everything else to the letter. Super-fabulous!!!5 stars

    1. Hi Cara, other readers have had success with doing an even split of 1/2 red wine and 1/2 beef broth. I hope you enjoy the stew!

  75. Hi !
    I have an 8 qt, do you think im safe to double this recipe?
    I want to make as much as I can fit.
    Cook time remains the same?

    1. Hi Justin! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the ingredients don’t go over the max fill line. If you decide to experiment, I’d love to hear how it goes.

      1. This was fantastic!! I purchased a pot roast, I added 3 stalks of celery, and doubled the recipe. I have an 8 quart, but I’m sure it would be fine to double in a 6qt, next time I plan on tripling the recipe. Its so good I was concerned of the meat being tough but it falls apart with the touch of a spoon. 100% making this again. We used 4 medium potatoes instead of the 2 large cause it’s what we had, but If I could go back I would have used 6-8 medium/4 large.
        100% huge hit from all of us, my mom wants an instant pot now haha5 stars

  76. This really is as good as everyone says it is. For any doubters, like I was, mixing in the cornstarch and peas without any cooking time really does work fine, even if the peas are frozen. And if you don’t have salt free tomato sauce, take out a teaspoon of salt from the meat braising step. Mine came out a bit salty because I only had regular tomato sauce. This is going to be a staple from now on!5 stars

  77. Erin, do you think this will work with a leaner cut such as brisket? I’m new to cooking meats, so apologies if this is a dumb question

    1. Hi Natalia! I haven’t tried this recipe with brisket myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  78. I tried to make it and was doing great till it came to cooking it on high pressure
    The instant pot labor does not say high pressure.
    So your definition of high pressure is,
    What ?
    Compared to what it actually says on the instant pot. For us newbies

    1. Hi Dionna! Does your Instant Pot have a manual/pressure cook button instead? If so, that is the button you’ll want to use. I hope you enjoy the recipe!

  79. This was extra delicious! I added another potato, turnips, parsnips and celery to get our quota of veggies in. To keep it saucy, I added another small can of tomato sauce too. I love how healthy it is too and makes perfect leftovers! Thank you!5 stars

  80. A cold rainy day so I just made this for dinner and it really was great. I followed most every direction, but I did use red wine in place of water with my cornstarch for thickening as we really like the added flavor. My carrots were perfectly cooked (not mushy), but I also subbed parsnips in for potatoes and I think I’d make the pieces even larger so they’d hold up a bit better. I’ll be saving this recipe to make again -yum!5 stars

  81. Hello,

    We thougherly enjoyed this recipe. High quality and flavour and super quick. Very melt in your mouth!

    I ended making a quick fresh tomato sauce rather than canned and used a fast homade beef roux rather than a slurry. I will add some shrooms next time. Thank you for this.

    Cheers5 stars

  82. I used baby red potatoes (which were perfectly creamy!) and didn’t have beef stock on hand but used turkey broth and a Lipton beefy onion soup packet instead. This slow cooked taste in 35 minutes. Definitely a go to IP meal.
    THANKS!!!!!5 stars

  83. Easy and very tasty. I used one can of tomato sauce and one can of beef gravy and cut up chick roast into tiny bite sized pieces. Served over a bed of egg noodles. Hit the spot for dinner on a cold evening!5 stars

  84. It was really good. I used red wine instead of the beef broth. The next time I make this recipe I will use half the amount of salt and thyme.4 stars

  85. We’ve made this recipe three times now and it’s always been a hit. We add more potatoes, but otherwise it’s divine!5 stars

  86. I made this and really liked the flavor, I think a cup and half of peas was too much, and one large potato wasn’t enough. Flavor is good and it’s not a difficult to make. I will make it again and add a little celery, less peas and more potato. It is a good stew.4 stars

  87. Great flavor and the most tender beef stew I’ve made in years! This will be my go-to instead of on the stove! Thanks!5 stars

  88. ABSOLUTELY THE BEST BEEF STEW WE HAVE EVER HAD!!! We just got our instapot for Christmas. This is our second meal ever made in it and we will definitely make it again.5 stars

  89. This looks delicious, but quick question… I have one in the house who doesn’t like carrots, do you have any recommendations for substitutes (aside from just leaving it out)? Likewise, on recipes like your Orange Chicken, any recommendations for substitutes for broccoli? We are trying to make healthy changes to our menu and your recipes have been so wonderful! Thank you!!5 stars

    1. Hi Peggy! I haven’t tried swapping the carrots in this recipe, but you could experiment with another vegetable you enjoy. Depending on the vegetable, it may not need as long to cook as the carrots would. For the Healthy Orange Chicken, red peppers, sugar snap peas, or mushrooms would be delicious options. I hope this helps!

  90. The recipe turned out great , I did substitute the onions for a couple of shallots . Wife not a big fan of onions, anyway added more carrots and potatoes it came out perfectly.5 stars

  91. This is our favorite IP Beef Stew recipe. I add a lot more carrots and potatoes, though, because we like them and there’s plenty of room in the IP. 35 minutes is the perfect cooking time for our high altitude elevation. Great recipe. Have passed it on to many people.5 stars

    1. I substituted Salsa for the tomato sauce, it was really good! Thanks for the recipe. I am new to Instapot and was glad to find an easy recipe. I did have the same thing with mushy carrots and potatoes, they were in good sized pieces too. Still yummy!5 stars

  92. WOW!! This recipe is DELICIOUS!! I am still a newbie with my Instant Pot and am always a bit nervous trying out new meats. I know from years of making beef stew, that it’s a good 2 hours on the stove. I made this recipe down to the tee, and it came out PERFECT and TENDER!! Leftovers for tomorrow night’s dinner, as well. THANK YOU for this absolutely scrumptious recipe and video. I’ve saved this to my Recipe Keeper and will make it again and again!!5 stars

  93. I’ve been trying to make this for the past hour, but I keep getting burn notice. I deglazed with beef broth and wine but it still keeps burning, even on low pressure. This my first time using the pot except for the initial set up and test with water. I finally changed to slow cooker for now. Any suggestions?

    1. I’m so sorry that you had trouble with the “burn” warning, Deborah. Did you try scraping the bottom of the pot to remove any stuck-on bits of food? I hope you were still able to enjoy the recipe!

  94. I bought the ingredients for your crockpot version, but decided I want to try it in the 6 qt instant pot. If using just 1lb of beef instead of 2lbs, would you still do 35 minutes? Or do I decrease the time? The amount of meat doesn’t matter for the cook time theoretically, right? Thanks!

  95. Sorry, for my question that I just posted….I meant that I bought the ingredients for the Crockpot Beef Vegetable Soup, not the Crockpot Beef Stew, and would like to make it in my Instant Pot (I don’t have a crockpot). So I thought I could make it like this Instant Pot Beef Stew recipe, but with 1lb meat and the extra veggies that the soup calls for (but not the extra liquids for a soup versus a stew). If I have less meat, is the cook time the same? Thanks!

    1. Hi Jessica! I’ve only tested the recipe as written, so it would be a complete experiment. You could also try making the recipe in your Instant Pot using the slow cooker function. Either way, you’ll want to make sure you don’t fill the pot past the max fill line. If you decide to try it, I’d love to hear how it goes!

      1. I made this last night, with just the 1lb of meat plus extra veggies. I kept the time at 35 minutes… it was delicious!! The meat was very tender. I cut the veggies more on the chunky side and they cooked beautifully, not mushy at all. Thanks for the recipes!!!5 stars

  96. This was the first time I’d used my Instant Pot. I was so nervous! But this recipe was so easy to follow and turned out to be delicious. I will definitely make this again. And I’ll be sharing this recipe with my daughter.5 stars

  97. This recipe was amazing and the entire family loved it. I wasn’t able to find dill so had to leave it out but honestly, I can’t imagine this meal tasting any better! Everything was perfect!5 stars

  98. I’m sorry your meat wasn’t tender, Ann. The natural release is important for the meat’s texture, so that’s likely what the issue was. I also recommend using the regular pressure cook/HIGH setting instead of the stew setting, since I haven’t tested it myself. I hope it goes better for you next time!

  99. ONLY thing I did different was to split half Apothic Red wine with the beef stock. Honestly is the best recipe for beef stew! Thank you so much for sharing!-Kevin5 stars

  100. This was great! Thank you for the specific instructions, including how large to chop everything. It gave me confidence as I started cooking even though I rarely cook beef and have never made a beef stew. Cheers!5 stars

  101. Hi Erin,

    Just made this! Will definitely make it again! Although it dirties another dish, I like to brown the meat in a separate pan, all in one batch. I find it easier that way, and I don’t have to worry about the burn notice. Always love your recipes – thank you!5 stars

  102. Best beef stew ever — and I’ve been making stew for 50 years!! Easier than on the stove and much faster. Flavor is great and beef is so tender. Thank you!5 stars

  103. I followed the recipe. We really enjoyed our meal. Thanks.
    The instructions were perfect.
    Thanks.5 stars

  104. My partner loved this stew! I used tomato paste instead of sauce and added a splash of maple syrup to sweeten the paste but other than that followed the recipe to a tee. Yummm!5 stars

  105. Really tasty! I subbed flour to thicken instead of cornstarch as that’s all I had on hand. It didn’t thicken up as much as I had wanted but not sure if that’s due to using flour or not using enough flour, but I was hungry and impatient and didn’t feel like adding more. I thought it needed a bit more seasoning as well.

    Overall I was pretty impressed with this and would definitely make it again!4 stars

  106. Hi Erin,

    I have never had any luck using my instant pot, things just never turned out right and I was ready to give it away. However, I trust your recipes immensely so when I saw you had Instant pot recipes & tips I thought I would give it one last try. I am so glad I did because I made this stew last night and it turned out great! Thank you Erin, I am now make the instant pot sweet potatoes. Thank you so much for all of the hard work you put into this website, love the thoroughness, details, videos and of course the delicious outcomes. I don’t even bother looking at any other sites for recipes anymore.5 stars

  107. I love this recipe. The only thing I’m having a problem with is the potatoes. I’ve made it twice and the second time I cut the potatoes even bigger and tried Yukon gold but both times the potatoes disappeared and are no where to be seen. Should I add the potatoes later and not cook them as long?4 stars

    1. I’m so happy that you’ve enjoyed it, Brady! I recommend using Russet potatoes here, as they tend to hold up the best. I haven’t tried adding the potatoes later, but you could certainly give it a try. You could also cut them into even larger pieces to keep them from becoming as mushy. I hope this helps!

  108. AWESOME!!!!!!!!

  109. Great hearty ‘all in one’ meal! I used suggested option of 1/2 red wine & beef bouillon (Better Than Bouillon) for liquid; already prepared beef stew meat; and a mix of small potatoes – scrubbed & cut to desired size- no peeling needed. Flavor was wonderful- keeping this one!5 stars

  110. Delicious! I’m new to Insta pot cooking & this was relatively easy. Should have watched the video first.5 stars

    1. Hi Linda! Here is a link to my Crockpot Beef Stew: Hope that helps!

  111. Excellent recipe!! This is the most delicious beef stew ever! Tender beef and the most silkiest gravy made this a go to recipe for me. I followed your recipe with the only thing extra I added was a good red wine. My husband requested this be added to our special Sunday dinner recipes. Thank you for sharing this wonderful recipe.5 stars

  112. This is my go-to stew recipe – seriously so good! I was worried my meat would be tough (cut way too large) but it was tender and delicious!! Also love how the broth isn’t thin.5 stars

  113. So delicious!! The only tweak I made was cooking it for 20 minutes in the instant pot + natural release for 10 minutes. The potatoes and veggies were cooked perfectly and the meat was incredibly tender. My husband couldn’t believe how tender the meat was!! 🎉5 stars

  114. I don’t leave comments normally for recipes, but we just had this and everyone loved it! Kids making yum sounds and everything! Kept to the recipe except we didn’t have a potato, so we used Aldi canned potatoes and it worked perfectly! We also used baby carrots to be easier. Even with these ‘short cuts’, it took me 2 hours. My meat needed a lot of trimming! I should have noticed it was a longer recipe, bit definitely worth it!5 stars

  115. Made this tonight – amazing. Used a 4 lb Round Roast (what we had) so double ingredients, used sweet potatoes, substituted cut up zucchini for the peas. Was really concerned about the cook time when doubling the ingredients. I cooked without vegetables for 35 minutes, then pulled out all the meat to check it – was cooked perfect (so tender). Then put in all the vegetables and the largest pieces of meat (about 1/3 of the meat) and cooked for another 8 minutes. The potatoes and carrots were over done – very mushy but the taste was incredible and meat was perfect (the meat cut with a spoon). Next time will try the vegetables for 6 minutes. Without any corn starch the liquid was plenty thick so didn’t use it. Everyone had seconds, it was soooo good. We voted to make this an every week dish.5 stars

  116. Love you recipe! I think I cut the potatoes too thin because when I mixed in the cornstarch and stirred, everything kind of blended together and fell apart. Next time I will cut bigger chunks of potatoes and carrots.4 stars

    1. Hi Anna! I’m sorry to hear that! I would definitely agree with your assessment in cutting the vegetables in bigger chunks.

  117. I knew the Instant Pot was going to make this awesome BUT even my husband who doesn’t like beef stew got two helpings and said he liked it. I did have to change some things due to not having tomato sauce–I used ketchup; I changed the two teaspoons of salt to 1 teaspoon of Seasonall. And I added liquid smoke–two teaspoons. It came out delicious–the meat so tender; it tasted great. Thank you so much for the recipe! Tamster-Tucson5 stars

  118. Thanks so much for sharing this recipe! I’ve been making it for over a year now and always a crowd pleaser! I left out the peas, added two extra russets, and a lil extra broth. I serve it with some fresh bread from the bakery, mmmmmmmm..5 stars

  119. Hello, I want to try this recipe using a slow cooker setting on my instant pot.
    Any idea how long to cook at what setting (high/low)?

    1. Hi Patricia! I have a slow cooker version: Hope you enjoy it1

  120. I am glad I ran across this recipe! I was in a pinch since I forgot to throw everything into the crockpot this AM. I did everything as mentioned. Thank you for sharing. This is a keeper and only wished I had a nice loaf of bread.5 stars

  121. This is the best beef stew I ever made! My husband thinks so, too. I made it exactly as the recipe says, I just added a little more potatoes, so I cooked it 10 minutes longer. The beef was nice and tender, almost could cut with a fork! This will be my go to recipe for beef stew! Thanks for sharing!5 stars

  122. My husband is not a big fan of stew so I wanted to find a recipe he really liked. This one was great! I did switch a parsnip for the potato and added rutabaga and turnip which all were great in it. My husband and mother in law loved it. I now have a stew recipe everyone in my home loves.5 stars

  123. I made this for the first time and it was amazing… the sauce came out so rich and the only addition I made was deglazing with maybe a half a cup of red wine. I also used sweet potato and parsnips completely ommitting the white starchy potato. I will definitely make this again. It was even better the next day!5 stars

  124. Good flavor but my potatoes were way over cooked and I cut them in large pieces. Next time I think I’ll try cooking it 20 minutes.4 stars

  125. I have made probably 25 different stew recipes looking for a really good one and I finally have found it! You will not be disappointed. So much dang flavor!!!!5 stars

  126. It came out beautifully! One minor alteration I made was adding crushed tomatoes and a dash of wine. Highly recommend!5 stars

  127. I’m looking forward to breaking in my new instapot 6 at with this beef stew recipe tonight but I have a question. I notice on the recipe that you listed an option to double or even triple the ingredients which I love and find very helpful for larger crowds. My question is, if I double the ingredients can this still be made in a 6 at Instapot?

    Your truly,
    Sharon G

    1. Hi Sharon! I haven’t double this myself but others have with great success. I would just make sure the ingredients so not pass the fill line. Hope this helps!

  128. What a delicious stew! Thank you for it and all the other recipes on your blog. I make at least one of your wonderful meals a week. Have your book too!5 stars

  129. This is the first time I have ever commented about a recipe. I have made this beef stew 4 times now and it is amazing. This is now my go to. My husband raves about it every time. Thank you!5 stars

  130. Can’t wait to make this recipe! Only question I have is do you think I could substitute fresh green beans for the peas?

    1. Hi Katie! I’ve only tested this recipe as written. If you decide to experiment with the green beans, let me know how it goes!

  131. Try diced rutabaga — it keeps its shape and texture nicely under pressure, and soaks up the flavors beautifully. May have a nutritional edge on russet potatoes, with a lower glycemic index, too.

  132. Just made this…I used yellow potatoes instead because that was all I had and I added a couple more in for good measure. It turned out perfect! 100% am saving this and making it again. Thanks for the recipe.5 stars

  133. Thank you for last night’s soul-satisfying dinner! This recipe turned out perfect in my trusty Cuisinart pressure cooker.
    Not being a big fan of thyme and not having bay leaves on hand, I used 1 tsp each of Chicago steak and Italian seasonings. To thicken, I used milk and 1 tblsp potato flakes.
    It was absolutely delicious!5 stars

  134. This was delicious. The whole family loved it. I had extra red wine that I needed to use and I think that was a nice addition.5 stars

  135. I made this tonight with some small modifications because I had a couple of extra mouths to feed. It turned out completely amazing!!! I don’t usually cook with red meat and was worried that the meat was going to turn out tough and flavorless. I was completely wrong. The meat was super tender and so flavorful! It was perfect for a chilly night!5 stars

  136. I loved it! My kids loved it! My husband said “put it in the book!” So it’s a keeper. Quick and easy too, so important for a working parent.
    I didn’t have tomato sauce, so I increased the beef broth to 2 cups and used a scant 1/4 cup (all that was left in the squeeze tube) tomato paste instead. Thanks for a fantastic recipe for beef stew. Finally, someone cracked the code!5 stars

  137. My First time making beef stew, i used stew meat and soup bones. Husband and 6 kids all loved it. Husband added a little white pepper to his and said this recipe is a keeper. he does not say that often so i was thrilled! Thank you5 stars

  138. This was the best beef stew recipe that I’ve tried! The meat was so tender! I had to come back and give it 5 ⭐️.5 stars

  139. I didn’t follow exactly, but I used the technique and similar base ingredients! So easy, and came out AMAZING. My favorite beef stew recipe in the instant pot yet!5 stars

  140. I LOVE your recipes, they are my go-to, because I trust that they will turn out! I love how detailed your steps are, and that you include the prep work in the instructions while other items are cooking (for example, chop the onions and carrots while cooking the meat). I tend to waste a lot of time prepping food before cooking because I never know it I’ll have enough time to chop as I cook. So you save me time, but help me splurge on flavor. Thank you for all that you do!!!5 stars

  141. This was the easiest and most flavorful stew I have every made…or have had! Throw out your old recipes this is the only one you’ll need, honestly! It was perfect for using leftover peas and leftover new potatoeNancys, whichN I added both at the end just to heat through. The recipe was very well written and I followed it to the T!5 stars

  142. I’m not kidding, this was the best beef stew I’v ever made! My wife’s was a litle better, but her brain has left us and I now cook as a bachelor. I scaled this down fot 3 helpings but changed nothing else well, I use 2 basil leaves for the bay leaf. The rest was by your recipe… is FANTASTIC!
    This will be a regular of mine from December thru February.5 stars

  143. Made this for the first time. I’m trying to cut back on red meat so only used 1 lb of the beef cut into smaller pieces and then added a lb of mushrooms. Everyone raved about it!5 stars

  144. Turned out very good. I added 4 sliced baby portabella mushrooms after the onions cooked. Cut the salt back a bit since I didn’t have any salt-free tomato sauce. Only had roasted garlic tomato sauce. Thought I had peas in the freezer, but didn’t so used mixed vegetables in its place. Served it with cornbread.5 stars

  145. This was completely amazing! I omitted potatoes and used parsnips. It was so tender. Perfect for a blizzard Saturday. It was even better today for lunch!5 stars

  146. This is the best beef stew ever! Love the very clear directions. I was out of tomato sauce, so I followed another commenters tip of using 1 additional cup beef broth + 1/4 cup tomato paste. Delicious!5 stars

  147. This was dinner tonight. It was so delicious! Just what I thought a great beef stew should be. It was a hit with my husband also. We can’t wait for the leftovers. I’ll bet it’ll be even better tomorrow!5 stars

      1. Amazing, I loved this recipe. First time I’d made a stew in my instant pod and it was certainly did not disappoint.
        Also, I’m on a carb cycling diet so it’s great to have the nutritional info added.5 stars

  148. Excellent. Used little potato company potatoes both Yukon and red. I only had a tube of tomato paste and added 1 T. Added about a half cup of Merlot. Cooked perfectly and tasted delicious!
    Thanks for your recipes!5 stars

  149. The stew was delicious.I had all the ingredients on hand and the instructions were so easy to follow. Thank you ver6 much.5 stars

  150. Perfect! Next time I would use a big pan to sear the beef because I had to do three batches and it took forever and really burned the bottom of the pot so I ended up using my extra liner for the pressure cooking step. Excellent recipe, thank you.5 stars

  151. This is absolutely delicious. The best beef stew recipe I’ve made ! The wine ( I only had plum wine ) is what made it ! I did not change anything .5 stars

  152. This came out absolutely delicious. I totally agree about the paste getting wasted and thought the sauce was a great idea.

    I froze a large portion of it and served it when my family came for Sunday dinner and they loved it.5 stars

  153. This stew came out excellent, I’ve used several recipes and this is definitely my favorite! I used mini Yukon gold potatoes and they came out tender with and buttery center. I’ll be making this stew again soon!!5 stars

  154. Best Beef Stew I’ve ever eaten. I did cut my beef a bit smaller, and used baby carrots. It was so tender…melt in your mouth. A definite keeper!!!5 stars

  155. Absolutely delicious! I didn’t have tomato sauce so I used a few squirts of ketchup. Came out amazing.5 stars

  156. I’ve tried several beef stew instapot recipes and this is by far the best one. Everything was delicious and the flavors melded together perfectly.

    The only chance I made was to omit the peas and add a whole package of sliced baby bella mushrooms after I added the garlic. I sweated them out with the onions and garlic and it was an amazing addition that gave the entire stew a slight mushroom flavor.

    This is officially our beef stew go to recipe!5 stars

  157. I’ve made this recipe twice recently and it is great. It is so easy to make and the taste is so rich and delicious. Thank you so much for sharing.5 stars

  158. Great taste. I used red wine along with beef broth and added some celery and mushrooms that needed to be cooked. Love all the veggies.5 stars

  159. All I can say is that I made this with plans for leftovers, but didn’t have any by the end of the night! Truly delicious recipe. Perfect balance of stuff to soup too. Thank you for sharing!5 stars

  160. My Go To recipe for a hearty and delicious stew that makes enough to share or freeze. Everything about this stew is perfect. You can’t go wrong! Thank you for creating such a warm & comforting experience for our family!5 stars

  161. I only have 1.3 pounds of stewing beef. Should I reduce the cooking time in the recipe? If so, by how much? I don’t want to overcook or undercook the meat. I usually make almost this exact recipe on the stove but looking for more recipes in the instant pot.

    1. Hi Kathy! I would keep the cook time the same. Others have tried it with great success! Let me know how it goes!

  162. Hands down best beef stew I’ve made! So easy and ready in about an hour. Will come back to this one. I substituted the potatoes for some mushrooms and parsnip.5 stars

  163. I was so hoping for a thick beefy stew. The taste was good but it looked nothing like the picture. Was very tomatoey. I doubled the slurry and never got thick. I followed the recipe to a T. Very disappointed.2 stars

    1. I’m sorry you to hear had trouble with the recipe, Linda! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed it, so I really wish it would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.

  164. This the best appliance I’ve ever bought, and I have all the gadgets from Air Fryers to Slow Cookers and the Instant Pot far and away blows these out of the water. I made the beef stew recipe as the very first use of the Instant Pot and it was the best tasting beef stew I ever had. Followed the recipe and the directions, browned the beef and the onions and garlic; powered this baby up and let it do its thing. 35 minutes later and after letting it release the steam naturally, removed the lid and the aroma just filtered through the house. Thickened the gravy with corn starch and water and people couldn’t get enough. I’ve made the same recipe three times in a month and no-one complains about, “Oh, stew AGAIN??” I guess I’ll have to make something else at some point………. but maybe not.5 stars

  165. Perfect! I’ve tried a couple of other instant pot recipes for beef stew, but this is the best by far. It’s exactly what I was looking for – tasty, easy, and quick. It garnered compliments from my son-in-law, my preschooler granddaughter gobbled it down, and my daughter asked for the recipe. i’m looking forward to leftovers tonight with nice glass of wine. Thank you!5 stars

  166. This was so great! I prepped the ingredients I could early and then went to work with defrosted angus stew meat as that’s what I had in the freezer. I did the recipe exactly as written except I got a little worried it wasn’t enough liquid so I added more and just doubled the slush to thicken it. I am going to not do that next time lol and there will definitely be a next time because this was awesome!! Also just to add I was shocked the carrots and the potatoes didn’t mush but they didn’t!5 stars

  167. This was a great recipe and I received many favorable comments about it. I used your option of degazing with red wine in stead of the beef broth. In addition, because our family loves rutabaga, I substituted half the amount of carrots for 3/4″ rutabaga cubed. Otherwise I followed the recipe as written and was NOT disappointed. I WILL definitely be keeping this recipe to make again.5 stars

  168. Very solid recipe, would definitely recommend. Caution: I hate recipe comments where the author did not follow the directions, but I’ll admit I made adjustments based on what I had at home, and result was still great. Used leftover beef from leftover steak portions and prime rib that I had frozen for a re-use; used the very rare prime rib leftovers for the browning process which I think is important, steak was already brown so no need there, Used frozen, chopped, canned tomatoes I had from a prior meal, added 2 tsp Italian seasoning. Used red potatoes because I had them, but agree with Erin’s suggestion of russets– better firm than mushy, redswere fine in a pinch. I might reduce the cook time by 5 minutes nest time, but that’s my thinking about the texture of the vegs. Here’s the point: this is a very solid recipe, so solid that you can get away with a lot of substitutions based on what you’ve got and your personal taste. Thanks Erin!5 stars

  169. Hi Erin thank you for the recipe. I’ve been using this for years serving it with mashed potatoes. I was wondering if using red wine instead of beef broth, should I do a 1:1 substitution?5 stars

  170. I made this beef stew for dinner tonight and it was the best beef stew I have ever had! Thanks so much for sharing…I had already bought stew meat and it was round..but it still came out terrific..I deglazed with red wine and added peas and baby Bella at the end…wasn’t necessary to add thickening agent..did garnish with fresh rosemary and parsley..
    Do you have a similar recipe for short ribs in instant pot or crockpot?
    Can’t wait to try more of your recipes!.5 stars

    1. Hi Sue! So glad it worked out for you! This is the only short rib recipe I have: Hope this helps!

  171. I have used this recipe twice with moose meat. It’s delicious! I used a moose seasoning blend instead of salt and pepper. It’s the best stew of any kind that we have had. Thank you so much!5 stars

  172. This is by far the best stew recipe I’ve ever made and my husband agrees. When I first read the recipe I thought tomato sauce was odd because it’s very different than the brown stew that my Mom made. But it’s perfect and we love the thyme seasoning and peas! I make mine extra saucy. And i love how fast it is in the instant pot!5 stars

  173. This was absolutely delicious! I used small creamer potatoes cut in half (despite the recommendation to use Russet potatoes) and found them to be positively delicious in the end :) thank you for such a simple yet flavorful recipe!5 stars

  174. Loved this! Thank you, wonderful recipe. added some bacon at the beginning, and seared mushrooms at the end (and threw in a little red wine with the stock) so much room to get creative – this is going in the regular rotation :)5 stars

  175. Super delicious and comforting! A lot of room to get creative but also wonderful as is. The Well Plated cookbook is my favorite cookbook of all time. Erin never misses :)5 stars

    1. Hi Kelly! I’ve only tested this recipe as is but beef stew typically takes a good 2 hours on the stove. It would be similar to this recipe: Hope you enjoy it!

  176. My family loved this stew, thank you! My son suggested I add something to it in future, another herb maybe, so I may experiment, but my husband and I thought it was perfect, as is. :) Side note: to save time on browning, I ended up browning half the meat in a cast iron pan rather than doing two batches in the Instant Pot. But of course, that doesn’t save time on cleaning up after, ha!5 stars

  177. Made this for my family and I cannot remember a recipe that got so many mmmmmm’s while they were eating. My new go-to recipe for the new winter.5 stars

  178. Came across this recipe as, I have never made beef stew in a instapot.
    I can honestly say that I will be only cooking beef stew this way from now on!
    Great recipe!5 stars

  179. Very good, thank you. I did stir in the tomato sauce, as I missed the direction to leave it on the top. How would that change the outcome? Also, the russet potato chunks mostly dissolved. I followed the cooking time of 35 minutes and natural release of 10 minutes before manually releasing the pressure.5 stars

  180. I’m planning on making this stew tomorrow! I have all the ingredients, my only problem is that my meat is precut to approx. 1 inch cubes. Would that be too small or could I just adjust the timings in the IP? Any recommendations welcome! Thanks!5 stars

  181. This is one of our families favorite recipes. We use moose meat to substitute beef. This is by far a delicious way to end the day If there’s one thing I would ask, it would be, to keep sharing your recipes. Thanks for this one!5 stars

  182. Tasty but the russet potatoes mostly disintegrated making it a thicker stew. I’d use a sturdier potato and add half lb more carrots.

    1. I’m sorry to hear you had trouble with the recipe, Tony. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  183. This is my fave beef stew I have ever had. I am going to make it again this week! I have some celery I want to use up, thinking I could add that or do you think that would change the taste?5 stars

    1. Wow. My family is happy with my beef stew that I have been making the same way for 30 years. What a treat this was! Though the kids are grown and gone, by husband and I agree this is the best beef stew I have ever made. I Did use celery, and loved it. Creamer potatoes are just that….creamier, but the russet added a bit more texture, along with the peas! Bravo!5 stars

    1. Hi Zedd, you would have to replace the 8 ounces of sauce with something else, maybe more both? I haven’t tried it myself so it would be hard for me to say for sure. The flavor and end result will be altered some with these substitutions. If you decide to experiment, I’d love to know how it goes!

  184. This will be my go-to easy-peasy stew recipe from now on! I used stew beef, added extra potato and some celery. Also threw quartered mushrooms in with everything else (the pot was full). Came out super tender and flavorful. Thank you!5 stars

  185. Absolutely wonderful. I used two potatoes, a 14.5 ounce can of tomato sauce, 8 ounces mushrooms, and half red wine and half beef broth. Also added extra carrots. The recipe accommodated my changes with no problems and was just excellent. The flavor was delicious and the whole family loved it.5 stars

  186. As advertised, simple and healthy. The recipe is clear and the process is truly easy.Taste is very much like the classically made braise, but it doesn’t take hours on the cooktop and doesn’t take doodles of energy and time. This will become my regular Friday evening dinner, a great intro to the weekend ….5 stars

      1. Absolutely delicious, and not a pain to make. I cut the Russet potatoes into three-fourths inch chunks. Did you mean 3-4 inch? The potatoes did get pretty mushy. Oh well, loved the stew anyway! Thanks for an amazing recipe. <3

        1. Hi Sarah! So glad you enjoyed the recipe! It’s 3/4-inch chunks but you can definitely make them a little bigger!

  187. I loved this recipe. I cut it in half and cooked it in a traditional pressure cooker. Thirty minutes was just right and the liquid reduced enough that I didn’t need to use the corn starch. I did double upon the carrots and made mashed potatoes instead of adding them into the stew. Delicious! Thanks for the recipe.5 stars

  188. Had 1# of meat…added more carrots & peas….really large onion…Yukon gold potatoes fell apart but also thickened the stew slightly.
    Absolutely delicious!!!5 stars

  189. Thanks for a very nice version of a classic!
    For what it’s worth, I like to use a cup of corn kernels instead of the tomato, and rutabaga instead of potato. The rutabaga has a better texture and flavor, and a bit more nutrition, to my mind.5 stars

    1. Hi Erin, we absolutely loved your recipe! I only added the veg right at the end and reset for an extra 5 mins…potatoes were perfect, carrots al denté. This will be a family favourite! Thank you so much x5 stars

  190. The recipe was very tasty, but my potatoes were mush. They were red potatoes and I cut them in large chunks bigger than the carrots, but you could barely find any remnants of them. I thought maybe next time I’d cut down on the time??? The carrots were almost turned to mush as well. Other than that it was a hearty stew.4 stars

    1. Sorry to hear you had trouble with the recipe Vanessa! Another reader cut them super chunky with great results. Glad you were able to still enjoy the stew!

  191. I followed the recipe exactly, and the stew was delicious. However, we found the carrots & potatoes to be too mushy for our taste. Next time, I think I’ll pressure cook the meat then add the vegetables to the pot after and just simmer them for 15/20 minutes so they still have a little body to them.4 stars

  192. I’m picky when it comes to beef stew and this one was phenomenal! This will become a regular for my household.5 stars

  193. This is the third time I’ve made this dish and when my 14 and 12 year old sons say “Oh, this is my favorite!” I know I have a winner in my hands.
    One question. I’ve been substituting whole wheat multi purpose flour on every