This is our go to recipe for when temperatures drop into the low 20s, we go for that walk in the cool crisp fall air, and we come home and need warming up. I make a lot of soup during the fall time, and this has been a favorite since I was a kid and my mom used to make it. Learn how to make instant pot beef stew from scratch, a meal that will keep you happy for all the cold days to come.
The other day I was unloading our quarter cow of frozen meats and I pulled out a package that said “grass-fed premium steak tips”. I thought, hmmmm, steak tips? What does that mean? I opened it thinking that I would be making a roast, but as I was washing the meat it started falling apart in my hands. The beef was cut into stew chunks, which is what I used to have the butcher do before we bought farm fresh meat.
So, my plans for a roast that day changed to a soup, which I was totally fine with! I am excited to share this beef stew recipe with you, as it has been a winter staple in our family since I was a little girl.
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We have had many versions of this stew in our tummies throughout the years. The added potatoes used to be my mom’s way of making “ghost stew” every year at Halloween (the potato chunks being little ghosts). Hey, whatever allowed my brother it eat right?? I’ve learned with cooking any stew that the key ingredients are a good broth (our favorite is bone broth), the right vegetables, a good cut of meat, and a few secret ingredients too.
Tips for making Instant Pot Beef Stew from Scratch
Always use grass-fed beef and pay attention to the cut of beef. If you want a tender beef that falls apart as you eat it, get a tenderloin, sirloin, or ribeye. In general, rump and round cuts tend to be tougher, so just be aware of what you’re getting. If you are a meat junkie and want to get the perfect cut, take a look at this article which ranks type of beef by tenderness.
You can cook this in the Instant Pot, but if you have the time to let it sit on warm or a few hours before eating it, do so! The longer the flavors have to combine and soak into each other, the better. This makes great leftovers or you can even freeze it for later too.
Don’t forget the onion. Now, I am not personally the biggest fan of eating onion on its own. But, the flavor that onion adds to soups and roasts is unbeatable. So, I always include it my recipes to get the flavors out of it. When cooking onion with beef, the beef will absorb the flavors of the onion. So don’t be timid with your onion (and garlic for that matter, too!)
If you’re serving for a special event, add some richness. We love serving this around the holiday season when temps are cold and our bodies are craving a rich meal. For a richer flavor, add beef bouillon paste, any red wine you have available, and a touch of balsamic vinegar.
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Why Bone Broth?
If you are new to bone broth, bone broth contains so many nutritional benefits and saves you money from ever buying broth at the store! Learn all about how to make your own in this post.
Bones contain high amounts of collagen and cartilage. Collagen and cartilage are both used today to help fight bone and joint issues from arthritis to even cancer.
Bone broth is also healing to your gut and digestive system. It contains electrolytes that aid in your body’s ability to assimilate and absorb nutrients.
I drink bone broth just about every day. And I do notice a difference in my hair, skin, and nails after drinking bone broth consistently. So, no matter which nutrient your’e hoping to get from a bone, you’ll get that and more by making your own bone broth from scratch.
Here is a complete list of bone broth benefits from the Medical News Today newsletter.
You will need:
Instant Pot (you could also use a dutch oven or other stovetop pot)
1 pound grass-fed beef cut into stew sized squares
1/2 white onion, chopped
3 cloves garlic, minced
3-5 potatoes, depending on size, chopped
2-4 medium size carrots
1 quart homemade bone broth
1/4 cup red wine
1 1/2 tsp salt (less if you are using a store-bought bone broth)
1/2 tsp ground pepper
1 tsp dried parsley
2 tablespoons einkorn flour (to add thickness. You could also use a regular all purpose flour here)
2 tsp red pepper flakes (optional – if you want the kick)
1 tsp of turmeric (optional – we add turmeric to a lot of soups for added anti-inflammatory benefits)
organic beef bouillon sauce – 1/2 tsp (optional for richer flavor. Trust me, its delicious!)
How to Make Instant Pot Beef Stew with Bone Broth:
Turn the instant pot on saute mode, and drizzle some olive oil in the pot. Saute the onions and carrots for 5 minutes, then add the garlic for 1 minute.
Add all the other ingredients except the flour and shredded cheese.
Press the “stew/meat” function and let pressure cook for 30 minutes. Allow to slowly release.
Add the flour and stir to thicken.
Top with freshly grated cheddar cheese.
Tip: if you have the time, let the soup sit on warm for several hours. All the flavors of the beef and the wine and herbs will just keep coming together. Enjoy!
Printable Recipe Card
- 1 pound grass-fed beef cut into stew sized squares
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 3-5 potatoes, depending on size, chopped
- 2-4 medium size carrots
- 1 quart homemade bone broth
- 1/4 cup red wine
- 1 1/2 tsp salt (less if you are using a store-bought bone broth)
- 1/2 tsp ground pepper
- 1 tsp dried parsley
- bay leaf
- 2 tablespoons einkorn flour (to add thickness. You could also use a regular all purpose flour here)
- 2 tsp red pepper flakes (optional - if you want the kick)
- 1 tsp of turmeric (optional - we add turmeric to a lot of soups for added anti-inflammatory benefits)
- organic beef bouillon sauce - 1/2 tsp (optional for richer flavor. Trust me, its delicious!)
- Turn the instant pot on saute mode, and drizzle some olive oil in the pot. Saute the onions and carrots for 5 minutes, then add the garlic for 1 minute.
- Add all the other ingredients except the flour and shredded cheese.
- Press the "stew/meat" function and let pressure cook for 30 minutes. Allow to slowly release.
- Add the flour and stir to thicken.
- Top with shredded cheese and enjoy!
Note: You can also cook this on the stove. Let simmer covered for 45 minutes on medium-low.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 687Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 122mgSodium: 2451mgCarbohydrates: 84gFiber: 11gSugar: 7gProtein: 58g
What to Make with Instant Pot Beef Stew with Bone Broth
Try this other delicious recipes with your soup for a cozy fall treat:
More Bone Broth Recipes
And be sure to check out these other recipes to use your homemade bone broth!
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