Even though today is the fourth of January, it actually feels like it's the "new year." Maybe because it's a Monday? And "real life" starts on Monday's?
Either way, it's officially time to welcome a month of cozy dinners and easy weeknight meals to the blog! I'm talking about casseroles, Instant Pot recipes, sheet pan dinners, and 30 minute meals.
Most importantly, each of these recipes needs to be healthy and nourishing to give your health goals a big boost of confidence, right?
That's why I released my New Year's Resolution Lean Green Smoothie last Friday! It's full of leafy greens, heart-healthy fats, and lean protein to power your mornings.
Now, for the second new recipe of January: this Easy Instant Pot Beef Stew!
Jam packed with protein and filled with soft stewed vegetables, this easy soup is perfect for hands-off cooking on those busy weeknights and lazy evenings!
The key to any homemade recipe is using fresh ingredients and not leaving out any spices, seasonings, or sauces.
Luckily, this Instant Pot Beef Stew uses basic pantry staples to create the most savory sauce, so you should only have to purchase fresh meat and veggies.
To ensure this dinner is feasible on busy weeknights, I've simplified the preparation process as much as possible and chosen fresh, affordable ingredients.
Start by dicing the fresh vegetables into large chunks, about 1" long. If you have little ones at home, I recommend 1/2" long.
As shown in the image below, I've kept the skins on my red potatoes, but you can peel the skins if you'd like. After preparing the vegetables, mince the garlic. For tips on mincing garlic, watch my quick tutorial here!
Next, add the olive oil to the bottom of the Instant Pot and sear the beef and garlic. In most other recipes, you would coat the beef in flour prior to searing, but I've never been able to taste (or feel) the difference, so why bother with the extra calories or the extra work?
Searing the meat won't cook the meat all the way, just brown the outsides and add a boost of flavor to the beef (see the images below for reference).
Add all remaining ingredients except for the cornstarch slurry and the peas to the Instant Pot, mixing well to combine. Seal the lid and cook on HIGH pressure for 35 minutes, allowing for 10 minutes natural release.
Remove the fresh thyme and mix the stew to ensure none of the food stuck to the bottom.
Finally, stir in the frozen peas and cornstarch slurry.
Switch the Instant Pot to "saute" mode and allow the stew to thicken. It will continue to thicken as it sits in the heated pot during dinner.
In total, this Beef Stew takes about 15-20 of actual work on your end, which means it's the best dinner for busy weeknights or lazy evenings! Not to mention it makes 8 hearty servings to enjoy for the next few days, too.
If you include chopping the vegetables and the pressurization time of the Instant Pot, it takes just over an hour from start to finish! Keep in mind that most of that time, you are out of the kitchen doing other things :)
Since this meal is so hearty and calorie dense (470 calories with 58g of protein per serving!), a simple toasted garlic bread or my 90-Minute Dinner Rolls is all you'll need!
My recipe is! There is no breading for the meat, and I use a cornstarch slurry to thicken the stew instead of a roux made of flour and butter. If you'd like to serve bread with this Beef Stew, make sure to choose a gluten-free bread.
Yes! No cheese, milk, or cream here!
I like to keep leftovers in an air-tight glass container like these ones for up to 4 days in the fridge. Using glass instead of plastic keeps the stew fresh and flavorful for days afterwards!
Yes you can! Allow the stew to cool to room temperature after cooking, then store in a gallon-size ziploc bag and freeze for up to 3 months. To eat, allow the stew to thaw at room temperature for an hour, then reheat on the stove.
Yes! If you don't have an Instant Pot, you can prepare the stew in a large soup pot on the stove. After searing the meat and garlic, add all remaining ingredients as directed and cook on low for at least 2 hours. Make sure to test the meat temperature and vegetable tenderness before serving. You can purchase an Instant Pot here on Amazon for a great price!
Of course! Follow all directions for preparation, then cook on high for 4 hours or low for 8 hours. This is a great option for Sunday dinners or family potlucks!
I can't wait to hear what you think of this Beef Stew! It's easily become one of my favorite simple meals and the flavor is out-of-this-world! My husband is obsessed and I can see why.
If you make this Instant Pot Beef Stew, be sure to leave a star rating and review below so other viewers (and Google!) know how you liked it!
Made with tender meat, soft vegetables, and a savory sauce, this Instant Pot Beef Stew is the perfect cozy recipe for cold winter nights, easy weeknight meals, or Sunday dinners. It's also naturally gluten free, dairy free, and high protein.
Nutrition facts are a calculated estimate of approximately 1 1/2 cups of stew (3 ladles) and do not include additional toppings or side dishes.
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