I can’t believe it, friends. Fall is here! Pretty soon, the leaves will be turning all the lovely shades of orange, red, and yellow here in Virginia’s Shenandoah Valley area. When cooler weather starts approaching, I get a hankering to change up the menu a little bit. It’s time to think about soups, stews, chili, and everything cheesy and warm. I think cooler weather in general increases everyone’s appetite. This Instant Pot Beef Stew did not disappoint.
On the day I made this beef stew, it was rainy outside but not cool. But you know what? That didn’t stop Fall Jamerrill from making something warm and comforting. The calendar says fall, so fall it is.
One of the best things about this stew is that the beef I used came from the whole cow we just bought. I love how this meat is packaged in freeze-wrapped clear bags. The only thing is, I didn’t take it out and set it in the frig the night before. And while you can cook frozen meat in the Instant Pot, I needed it thawed enough to actually get it out of the package. : )
How can you defrost frozen meat quickly?
If you are dealing with frozen meat, you can safely defrost it by putting it in a bowl of cold water for no more than 30 minutes. (According to the USDA safety guidelines.) After 30 minutes, you need to change the water out for more cold water.
If you don’t have an Instant Pot, no worries, friend! You can make this Instant Pot beef stew in your slow cooker. Simply saute your meat and onions on the stovetop and add those along with the rest of the ingredients to an 8-quart slow cooker and cook on LOW for up to 8 hours.
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Hearty comfort food for a cool fall evening…or anytime. Who needs an excuse for beef stew?
Ingredients
- 3 lbs stew meat
- 4 TBSP grass-fed butter
- 1 large onion
- 1 lb carrots, washed and sliced
- 2 lbs potatoes, washed and cubed
- 1 tsp basil
- 1 tsp thyme
- 1 tsp sage
- 1 TBSP parsley
- 2 TBSP minced garlic
- 2 tsp salt and pepper
- 4 cups beef bone broth (or the best beef broth you can get)
- 4 cups water
Instructions
- Turn your IP to Saute mode.
- Saute 4 TBSP of butter and the whole, chopped onion for 2 minutes.
- Add in 3 lbs of stew meat and saute for 3-4 minutes, stirring as needed.
- Add carrots and potatoes.
- Add 4 cups of beef broth and 4 cups of water.
- Add in all spices.
- Place lid securely on IP per manufacturer’s instructions and set valve to Sealing.
- Cook for 35 minutes on MANUAL HIGH.
- Let pressure release naturally.
Notes
Interested in making this low carb? Exchange the potatoes for radishes and you’re all set.
Keywords: beef stew, Instant Pot
Your family is sure to gobble this up! If I have some in the freezer, we have some easy homemade biscuits with it. If there are none, then a nice big salad goes with it perfectly. Everyone is guaranteed to leave the table full and happy.
Want more soup recipes?
Low Carb Broccoli Cheddar Soup
Low Carb Cheesy Cauliflower Soup
