When the chill of winter sets in, there’s nothing quite like a steaming bowl of hearty stew to warm you from the inside out. This Instant Pot Beef and Winter Squash Stew is the ultimate comfort food, combining fall-apart tender beef with sweet, earthy rutabaga and delicate marrow squash. Infused with a cozy blend of winter spices, this dish is rich, satisfying, and incredibly easy to make. Forget simmering on the stove for hours; your pressure cooker does all the work, delivering a deeply flavorful meal in just 35 minutes. It’s the perfect weeknight dinner to gather the family around the table.
Ingredients
• 3 lbs / 1.4 kg stewing beef, cut into 1.5-inch cubes
• 1 lb / 450g rutabaga, peeled and chopped
• 1 lb / 450g marrow squash, peeled and chopped
• 1 cup / 240ml chopped tomatoes, fresh or canned
• 1 cup / 240ml bone broth
• ½ cup / 113g butter ghee, divided
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp / 30ml mixed Winter spices (e.g., cinnamon, nutmeg, allspice, cloves)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add half the ghee (¼ cup). Once shimmering, add the stewing beef in a single layer, working in batches if necessary to avoid overcrowding. Sear until a deep brown crust forms on all sides, then remove the beef and set aside.
3. Add the remaining ghee to the pot. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Return the browned beef to the pot. Add the chopped rutabaga, marrow, tomatoes, bone broth, winter spices, and bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on the ‘Stew/Meat’ setting for 25 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Remove the bay leaves before serving.
Nutritional Information
• Per Serving: Calories 490 | Total Fats 39g | Net Carbs 9g | Protein 32g | Fiber 4g
Pro Tips
• Don’t overcrowd the pot when browning the beef. Searing in batches creates a deep, rich flavor base for the stew.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ‘Sauté’ mode after pressure cooking and simmer until thickened.
• This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: How long does this beef stew take to cook in the Instant Pot
A: This stew cooks on the ‘Stew/Meat’ setting for 25 minutes, followed by a 10-minute natural pressure release. The total time under pressure is 35 minutes.
Q: Can I make this Instant Pot stew thicker
A: Yes. For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer until it thickens.
Q: What is the best way to brown the beef for this stew
A: Set your Instant Pot to ‘Sauté’ on high. To get a deep brown crust and build flavor, sear the beef in a single layer, working in batches to avoid overcrowding the pot.
Q: How do I store leftover beef and winter squash stew
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves by the next day.
