Craving that slow-simmered, melt-in-your-mouth beef stew but don’t have hours to spare? Enter the Instant Pot! This recipe delivers all the rich, savory depth of a classic stewed beef in just 30 minutes. It’s a hearty, comforting meal that will have everyone thinking you spent all day in the kitchen. Get ready for your new favorite weeknight wonder!
Ingredients
• (Total Time: 30 MIN| Serves: 6)
• 3 lbs / 1.4 kg beef rump or chuck, diced into 1-inch cubes
• 1 marrow bone, optional for richness
• 2 cups / 480g crushed tomatoes
• 1 cup / 160g 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. Season the diced beef generously with salt and pepper. Add half the beef to the pot in a single layer and sear for 2-3 minutes per side, until well-browned. Remove the seared beef and set it aside, then repeat with the remaining beef.
4. Add the chopped red onion to the pot and sauté for 2-3 minutes until it begins to soften, scraping up any browned bits from the bottom.
5. Return the seared beef to the pot. Add the spring onions, crushed tomatoes, oregano, bay leaves, and the marrow bone. Stir everything to combine.
6. Secure the lid, set the steam release valve to ‘Sealing,’ and select the ‘Stew/Meat’ or ‘Pressure Cook’ function. Set the timer for 20 minutes on High Pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining pressure.
8. Open the lid and discard the bay leaves and marrow bone. The beef will be incredibly tender. Use two forks to shred it directly in the pot, mixing it into the rich sauce. Serve immediately.
Nutritional Information
• Per Serving: Calories 340 | Total Fats 20g | Net Carbs 11g | Protein 33g | Fiber 8g
Pro Tips
• For a deeper, richer flavor, don’t skip searing the beef. Browning the meat creates a delicious crust that adds incredible depth to the final stew.
• After searing the onions, pour in a splash of red wine or beef broth to deglaze the pot, scraping up all the flavorful browned bits from the bottom before adding the other .
• While beef rump is great, chuck roast is an excellent choice as it becomes incredibly tender and flavorful after pressure cooking.
• Serve this stewed beef over creamy mashed potatoes, polenta, or egg noodles to soak up every last drop of the delicious sauce.
FAQ
Q: What is the best cut of beef for this Instant Pot stew
A: The recipe recommends beef rump or chuck. Chuck roast is an especially great choice because it becomes incredibly tender and flavorful when pressure cooked, making it perfect for this melt-in-your-mouth stew.
Q: Do I have to sear the beef before pressure cooking
A: Yes, for the best flavor, you should not skip searing the beef. Browning the meat creates a rich crust that adds incredible depth and a savory foundation to the entire stew.
Q: Can I make this recipe without a marrow bone
A: Absolutely. The marrow bone is listed as optional and is used to add extra richness and depth to the sauce. The stew will still be delicious and flavorful without it.
Q: What can I serve with this shredded beef stew
A: This versatile stew is delicious served over a base that can soak up the rich sauce, such as creamy mashed potatoes, polenta, egg noodles, or even crusty bread.
