Craving that slow-simmered, all-day stew flavor but only have 30 minutes? Welcome to your new favorite weeknight miracle! This Instant Pot Stewed Beef recipe delivers incredibly tender, fall-apart meat bathed in a rich, savory tomato and onion sauce. The secret? A marrow bone that melts into the stew, creating a depth of flavor that tastes like it’s been cooking for hours. Get ready for a bowl of pure comfort, ready in a flash.
Ingredients
• 3 lbs (1.4 kg) beef rump, diced into 1-inch cubes
• 1 beef marrow bone
• 2 cups (480g) crushed tomatoes
• 1 cup (150g) red onion, chopped
• 1 cup (100g) spring onions, chopped
• 2 tbsp (30 ml) olive oil
• 2 tbsp dried oregano
• 2 dried bay leaves
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on High. Once the display reads ‘Hot’, add the olive oil.
3. Add the diced beef, chopped red onion, a generous pinch of salt, and pepper to the pot. Sauté for 5 minutes, stirring occasionally, until the beef is browned on all sides and the onion has softened.
4. Press ‘Cancel’ to turn off the Sauté function. Add the crushed tomatoes, spring onions, oregano, bay leaves, and the marrow bone to the pot. Stir everything to combine.
5. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Stew/Meat’ setting and cook at high pressure for 20 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to ‘Venting’ to release any remaining steam.
7. Carefully open the lid. Remove and discard the bay leaves and the now-empty marrow bone.
8. Using two forks, shred the tender beef directly in the pot, mixing it thoroughly with the rich sauce. Serve immediately.
Nutritional Information
• Per Serving: Calories 340 | Total Fats 20g | Net Carbs: 11g | Protein 33g |Fiber: 8g
Pro Tips
• For an even deeper flavor, sear the beef cubes in batches until a dark brown crust forms before adding the onions.
• Deglaze the pot with 1/2 cup of red wine or beef broth after sautéing the beef to lift all the flavorful browned bits from the bottom.
• For a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting after cooking and simmer until thickened.
• Add root vegetables like diced carrots, potatoes, or parsnips along with the tomatoes for a complete one-pot meal.
FAQ
Q: What cut of beef is best for this Instant Pot stew
A: This recipe specifically calls for beef rump, which becomes incredibly tender. However, other classic stewing cuts like chuck roast would also work wonderfully.
Q: Can I make this stew without a marrow bone
A: Yes, you can. While the marrow bone is the secret to an extra deep, rich flavor that tastes like it’s been simmering all day, the stew will still be delicious and savory without it.
Q: How do I make the stew sauce thicker
A: For a thicker sauce, make a cornstarch slurry. After the pressure cooking is complete, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting and let it simmer for a few minutes until it thickens.
Q: Can I add vegetables to this stewed beef recipe
A: Absolutely. To make this a complete one-pot meal, you can add hearty root vegetables like diced carrots, potatoes, or parsnips when you add the crushed tomatoes, before pressure cooking.
