Best Hearty Beef and Veggie Stew in the Instant Pot

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The weather is cooling down and we’ve had a bunch of rain lately, so this calls for warm and cozy comfort food in our house. This hearty beef and veggie stew is perfect for a cold and rainy Fall day. I was using part of a bottle of red wine to test out a new soap recipe, so I figured I’d use some wine for dinner too. I often make some combination of this stew, depending on what vegetables we have on hand. Instant Pot stew recipes make the meat so tender and juicy without compromising flavor.

Do I Need an Instant Pot?

I use my Instant Pot ALL THE TIME. If you don’t have one, I definitely recommend getting one. I love that it makes cooking meals that would normally take hours ready in a fraction of the time. I am a terrible meal planner, so it helps me out when I don’t thaw my meats out ahead of time.

This beef and veggie stew can also be made in a slow cooker, or on the stovetop. Just plan for the cooking time to be between 4-6 hours instead of the 1 hour in the Instant Pot.

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For those who do have an Instant Pot, I am embarrassed to say I only learned last year that there is a lid holder slot in the handle of the Instant Pot. You don’t have to find counter space for it- my mind was blown. You’re welcome to those who just learned this too! I should have learned by now to read the manuals for kitchen appliances.

Benefits of Eating Beef and Veggie Stew

This stew is full of nourishing ingredients like bone broth, carrots, squash, and garlic. You can pack your stew with a TON of vegetables, proteins, or beans. These can all help boost your vitamin and mineral intake, especially in the cooler months when you aren’t outside in the sun eating as much fresh fruit.

The broth will keep you hydrated in the drier months of Fall and Winter, and as a bonus bone broth’s collagen and gelatin help your gut, skin and joints stay healthy!

Stews are perfect for when you want to boost your immune system too. Garlic and onions have awesome compounds to help fight off bugs. A little note about garlic – make sure you mince your garlic and let it sit for 10 minutes before cooking to get all of the good benefits!

Stews are also a cheap way to feed your family (even if you don’t have veggies from your garden). You can serve a crowd with this recipe or freeze the extras for later.

Beef and Veggie Stew Ingredients:

• 1 Medium Butternut squash 
• 2-3 Large Potatoes 
• 1 Large Onion Chopped 
• 2 lbs. Stew Meat 
• 2-3 Cloves Garlic
• 3 Stalks Celery
• 3-4 Large Carrots
• 2 Sprigs Fresh or Dried Rosemary 
• 1 Cup Chopped Mushrooms 
• 1/2 Cup Red Wine
• 2 Cups Bone Broth
• 1/2 Cup Water (can omit if don’t want extra liquid)
• 2 Tbsp Flour
• 2 Tbsp Fat
• 1.5 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Dried Parsley 

Instructions:

1. Wash and Prep veggies, mincing garlic first
2. Chop into bite-size chunks, but not too small
3. Add fat to Instant Pot and turn it on sauté function with time set for 15 minutes
4. Once hot add stew meat chunks and quickly sear the meat for 2-4 minutes stirring and getting as many sides of the meat as you can. 
5. Set meat aside leaving juice on the pot
6. Add onions, garlic, celery, and mushrooms and sauté until fragrant and onions are translucent, about 2-4 minutes
7. Add flour and stir, coating veggies and cooking for a minute
8. Add wine, mixing as you scrape the bottom of the pan and letting simmer for a couple of minutes
9. Add broth, water, meat, salt, pepper, and parsley stirring everything together
10. Cancel the sauté setting if it hasn’t already turned off
11. Turn on the high pressure cook setting for 40 minutes (make sure the vent valve is closed)
12. Once cooked, release pressure
13. Let cool slightly before serving with some warm buttered sourdough bread
14. Add additional salt and pepper to taste or red pepper flakes

Notes:

• You can reduce the amount of broth for a thicker stew
• Feel free to leave out the wine if you aren’t a fan
• Don’t chop veggies too small or they’ll turn to mush, keep them chunky!
• If you have other tougher cuts of meat try those out too
• Use whatever veggies you have on hand
• Serve with garlic bread, sourdough, or cornbread

Let’s Make Some Beef and Veggie Stew

Prep the Ingredients:

Wash and prep veggies, mincing garlic first. Chop into bite-size chunks, but not too small. I do the squash next because it takes the longest to peel and cut. We are a skin-on potato family, but if you want to go peel yours, go for it.

Sear Your Beef:

Add fat to Instant Pot and turn it on the sauté function with the time set for 15 minutes. Once hot, add stew meat chunks and quickly sear the meat for 2-4 minutes stirring and getting as many sides of the meat as you can. I like to do this with all my meats when I cook them in the instant pot to help seal in some juices. 

Set meat aside leaving the juice on the pot, and add onions, garlic, celery, and mushrooms to the Instant Pot and sauté until fragrant and onions are translucent, about 2-4 minutes. Add rice flour and stir, coating veggies Add wine and stir for a couple minutes.  

Putting Together the Stew:

Add broth and water. Stir, and then add rosemary, potatoes, carrots, and squash. Add meat, salt, pepper, and parsley stirring everything together really well.

Cooking the Stew:

Cancel the sauté setting if it hasn’t already turned off. Turn on the pressure cook (high pressure) setting for 40 minutes. MAKE SURE you close the vent valve (otherwise it will never come to pressure). 15 minutes. It does take a little while to come to pressure, about 15 minutes.

Once the cook time is up, you can let us naturally release or I will put a dishcloth on top of valve and open for a slower release and so my cupboard doesn’t get bombarded with steam. Always be careful when releasing as you can get burned easily! 

Let cool slightly before serving with some warm buttered sourdough bread. Add additional salt and pepper to taste or red pepper flakes.

Try this stew recipe out and let us know in the comments what variations you used.

Looking for another warm and cozy soup recipe? Try our Butternut Squash and Sausage Soup.