IP Beef Stew

Beef stew is extra delicious when cooked in an Instant Pot. Fast, flavorful and hearty! Yield: 6-8 Servings


  • 3 tablespoons extra virgin olive oil
  • 3 pounds Chuck roast - cut into 2 inch cubes
  • 1 cup all-purpose flour (more as needed)
  • Salt and pepper to taste
  • 4 cups beef broth
  • 2 pounds small potatoes - halved
  • 1 pound carrots - peeled and chopped
  • 4 stalks Olivia’s Organics Celery - chopped
  • 1 pound green beans - chopped in half
  • 2 onions - chopped
  • 3 cloves garlic - minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons water (optional)


  • Season the flour with salt and pepper and then lightly dredge the beef cubes.
  • Turn the Instant Pot to sauté mode and add in the olive oil to heat.
  • Once heated, brown the beef on all sides. Do this in batches to avoid crowding the pan and allowing the meat to sear.
  • After all the meat has been browned and removed to a dish, pour a little of the broth into the pot to scrape up the browned bits stuck to bottom of pot.
  • Add the rest of the beef broth and all remaining ingredients into pot except the cornstarch and water. Season with salt and pepper and seal the lid. Set to pressure cook mode on high and set for 35 minutes.
  • After 35 minutes, let the pressure release naturally. Taste for seasoning and if necessary, season with salt and pepper.
  • Mix together the cornstarch and water. Remove the bay leaves and stir in the cornstarch mixture to thicken if desired. 
  • Can be adapted to stove top cooking or slow cooker.

Categories: Celery, Entree, Instant Pot