Craving a hearty, soul-warming meal that doesn’t take hours to prepare? This Instant Pot Beef and Onion Stew is your answer! We’re talking tender chunks of beef swimming in a deeply savory broth, infused with the sweetness of four different types of onions. The magic of the pressure cooker melds these flavors together in just 30 minutes, creating a dish that tastes like it’s been simmering all day. It’s the ultimate comfort food, simplified for your busiest weeknights.
Ingredients
• 2 lbs / 900g stewing beef, cut into 1-inch cubes
• 20 fl oz / 600ml low-sodium beef stock
• 2 large Spanish onions, minced
• 2 medium red onions, minced
• 4 cloves garlic, minced
• 4 spring onions, chopped
• 1 tbsp / 15g Herbes de Provence seasoning
• Salt and black pepper to taste
Instructions
1. Directions
2. Combine the stewing beef, beef stock, minced Spanish onions, red onions, garlic, and Herbes de Provence seasoning in the inner pot of your Instant Pot. Season with salt and pepper and stir to combine.
3. Secure the lid and set the steam release valve to the ‘Sealing’ position.
4. Select the ‘Stew/Meat’ function and set the timer for 25 minutes at high pressure.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by turning the valve to the ‘Venting’ position.
6. When the float valve drops, open the lid. Stir the stew, garnish with the chopped spring onions, and serve hot.
Nutritional Information
• Per Serving: Calories 200 | Total Fat 15g | Net Carbs 9g | Protein 24g | Fiber 5g
Pro Tips
• for the Best Beef Stew
• For a richer flavor, use the ‘Sauté’ function to brown the beef cubes in oil before adding the other . Remove the beef, then sauté the onions and garlic for 2-3 minutes before adding everything back to the pot.
• To thicken the sauce, make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting after cooking and simmer for 1-2 minutes until it thickens.
• This stew is delicious served over creamy mashed potatoes, egg noodles, or with a side of crusty bread to soak up the savory broth.
• Don’t be afraid to add vegetables. Hearty root vegetables like carrots or parsnips, cut into 1-inch pieces, can be added at the beginning with the beef.
FAQ
Q: Do I have to brown the beef first
A: For the quickest version, you don’t have to brown the beef. However, for a richer, deeper flavor, we highly recommend using the ‘Sauté’ function to brown the beef cubes before pressure cooking. This step adds a wonderful depth to the final stew.
Q: How do I thicken the stew gravy
A: To thicken the sauce for your Instant Pot beef and onion stew, make a simple cornstarch slurry. After cooking, select the ‘Sauté’ function. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew. Simmer for 1-2 minutes until it thickens.
Q: What vegetables can I add to this beef stew
A: This recipe is perfect for adding vegetables. Hearty root vegetables like carrots, parsnips, or potatoes work best. Cut them into 1-inch pieces and add them to the pot with the beef and onions before you start the pressure cooking cycle.
Q: What can I serve with this Instant Pot stew
A: This beef and onion stew is delicious served over creamy mashed potatoes, egg noodles, or rice. A side of crusty bread is also perfect for soaking up every last drop of the savory broth.
