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🍲 Soups & stews

Life-changing Instant Pot beef stew

A very simple, very gravy-rich bowl for gloomy weather

⏱️ Time estimate: about 50 minutes

Beef chuck, onion, celery, carrots, tomato juice, and tapioca cook down into a cozy, thick little stew that feels like Sunday dinner at grandma's.

Rich beef stew with carrots and celery in a Dutch oven

Ingredients

  • 2 pounds beef chuck roast, fat trimmed, cut into 1 to 2-inch chunks
  • 1 medium onion, sliced thinly
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 carrots, sliced diagonally in thick pieces
  • 2 tablespoons small tapioca
  • 1/2 cup tomato juice
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar

Instructions

  1. Load the pot. Place the beef, onion, celery, and carrots in the Instant Pot.
  2. Add the rest. Sprinkle the tapioca, salt, and sugar over the top, then pour in the tomato juice.
  3. Pressure cook. Secure the lid and cook on high pressure using the stew or meat setting for 35 minutes.
  4. Natural release. Let the pressure release naturally for about 10 minutes before venting the rest.
  5. Optional oven finish. For extra caramelized edges and thicker gravy, transfer the stew to an oven-safe dish and bake uncovered at about 400°F for 10 to 20 minutes.

You can also make this in the oven at 320°F for 3 to 4 hours, or in a slow cooker on low for 6 to 8 hours.