Instant Pot Beef Stew
Serves: 6-8
  • 2.25 lbs Chuck Roast (ask your butcher to cube the meat)
  • ¼ cup Flour
  • 2 tsp garlic salt
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp ground pepper
  • 2 TB Vegetable Oil
  • 2 ½ cups Beef Stock (divided, ½ cup is for the sauce at the end)
  • 3 TB Tomato Paste
  • 2 TB Brown Sugar
  • 1 lb Baby Carrots
  • 5 stalks of Celery chopped (about 2.5 cups)
  • 1.5 lbs little potatoes Baby Potatoes (I like the Little Potato Company’s Baby Boomers)
  • 3 TB Corn Starch
  • Garnish: 1 TB Dried Parsley Flakes
  1. In a large bowl, add chuck roast cubed pieces. Pat beef dry with a paper towel. In a small dish combine flour, garlic salt, onion powder, smoked paprika, and ground pepper. Toss this mixture with the beef.
  2. Using a large stove-top griddle, heat to medium heat and add vegetable oil, brushing oil over griddle to ensure coverage of oil. Once heated, add beef and cook until brown, flip beef and brown on the other side. Beef can also be browned in batches in your Instant Pot on the sauté function or in a Cast Iron pan but I think the cast iron griddle is the easiest and browns the meat the best.
  3. To your Instant Pot, add 2 cups of beef stock, tomato paste, and brown sugar. Add browned beef, baby carrots, celery, and potatoes.
  4. Lock the lid, set the valve to seal. Select the meat/stew setting (35 minutes high-pressure manual).
  5. Once your Instant Pot has finished cooking, do a quick pressure release. Open the lid and select the sauté function button, do a quick stir. In a Tupperware container with a fitted lid, add ½ cup of beef stock and 3 TB of Corn Starch. Shake the container until combined and add to your Instant Pot and stir into the stew. This will thicken the beef sauce.
  6. Garnish beef stew with dried parsley flakes.
Recipe by Dining with Alice at