Life Changing Instant Pot Beef Stew
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.6 out of 5 stars
(163)
Ingredients
5-6 servings
- 2 lbs. beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces
- 6 carrots, sliced diagonally in thick pieces
- 2 tablespoons small tapioca
- 1/2 cup tomato juice
- 2 teaspoons salt
- 1 tablespoon sugar
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Preparation
Step 1
Cube beef and add to the Instant Pot. Cut up a chuck roast into chunks, trim the fat, and add to the Instant Pot.
Step 2
Add sliced onion. Slice the onions thinly using a mandoline for the perfect texture.
Step 3
Add the vegetables. Include carrots and celery, cut thickly to match the size of the meat.
Step 4
Add salt, sugar, and tapioca. These ingredients will help thicken the stew and enhance flavor.
Step 5
Pour in tomato juice and cook. Add tomato juice, set the Instant Pot to cook, and let it cook for about 35 minutes.
Step 6
Finish in the oven for coziness. Transfer the cooked stew to a casserole dish and bake in the oven for few minutes before serving.
Step 7
Save recipe for the next time?
Chef's notes
Alternatives to Tapioca Pearls for thickening:
Leave them out for a less thick gravy, use flour or cornstarch as alternatives.
This recipe is more like a traditional beef stew. Add more tomato juice for a soup-like consistency.
If baking in the oven, add water periodically to prevent the gravy from drying out.
The tapioca may be visible in small specks but should be soft after cooking.
