Instant Pot Beef Stew Recipe Without Wine

Easy Instant Pot beef stew with tender chuck roast, Yukon Gold potatoes, carrots, and peas in a rich savory broth.

Instant Pot Beef Stew Recipe Without Wine

This Instant Pot Beef Stew is rich, hearty, and loaded with tender chuck roast, potatoes, carrots, and a flavorful savory broth. It's an easy, comforting dinner that's perfect for busy weeknights.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Beef recipes, Stews/ Curries

Cuisine: American

Keyword: beef stew without wine, instant pot beef stew recipe

Servings:

Author: Tatiana

Ingredients

2½ pounds chuck roast boneless cut into 1½-inch cubes
½ teaspoon EACH: black pepper, salt, garlic powder, celery salt
3 tablespoons olive oil
2 cups yellow onion diced
4 cloves garlic minced
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
2 large carrots cut into 1-inch chunks
1 pound baby Yukon Gold potatoes halved or quartered
1 cup frozen peas
3 tablespoons cornstarch
¼ cup cold water

Instructions

Season the chuck roast with the black pepper, salt, garlic powder, and celery salt.
Set the Instant Pot to Sauté. Heat the olive oil. Working in batches, sear the beef for 2–3 minutes per side until well browned. Transfer to a plate.
Add the onion to the pot and cook for 4–5 minutes, until softened, using the remaining oil. If needed, add a little more olive oil. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring constantly.
Pour in about ½ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Add the remaining beef broth, Worcestershire sauce, beef bouillon cubes, thyme, rosemary, bay leaves, browned beef, and carrots. Stir to combine.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes. Carefully perform a quick release once the cooking time is complete.
Add the potatoes, then secure the lid again. Cook on High Pressure for 3 minutes, followed by a quick release.
Remove the thyme sprigs, rosemary sprig, and bay leaves. Stir in the frozen peas.
For a thicker stew, set the Instant Pot to Sauté. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the stew and simmer for 2–3 minutes, stirring occasionally, until the broth thickens.
Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with crusty bread or biscuits.

Notes

Use chuck roast: It's the best cut for beef stew because it becomes tender and flavorful after pressure cooking.
Brown the beef in batches: Avoid overcrowding the pot so the beef develops a rich, caramelized crust.
Deglaze well: Scrape up all the browned bits after adding the broth to help prevent the Burn warning.
Cut vegetables evenly: Aim for 1-inch carrot chunks and halved or quartered baby potatoes so they cook evenly.
Thicken to your liking: The cornstarch slurry is optional but makes a rich, silky gravy. Let the stew simmer for a few minutes after adding it to fully thicken.
Even better the next day: The flavors continue to develop as the stew rests, making leftovers even more delicious.

Nutrition