Instant Pot Beef Stew (without potatoes)

A large white bowl filled with Instant Pot Beef Stew and a sprig of rosemary sits on top for the garnish.

Instant Pot Beef Stew (without potatoes)

This recipe is the perfect comfort food without all of the carbs, made with beef, fresh vegetables and a few simple seasonings!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 508kcal

Author Spoonful of Flavor

Ingredients

2 pounds beef chunk roast chopped into 1-inch chunks
4 cloves garlic sliced
2 ribs celery chopped
1 yellow onion cut into chunks
2 carrots peeled and sliced
1 parsnip sliced
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
4 cups beef broth
1/2 teaspoon xanthan gum or cornstarch

Instructions

Cube the beef and place in a sealable container or bag. Prepare garlic, celery, onion, carrot, and parsnips and add to the container. Add Worcestershire sauce, salt, pepper, and Italian seasoning. Seal and refrigerate until ready to cook.
Place contents of bag into Instant Pot with beef broth. Stir well.
Cover and seal the lid and pressure valve. Cook on Manual High for 20 minutes, allowing a natural pressure release. When pressure valve drops, remove the lid.
Hit saute and stir in cornstarch or xanthan gum. Allow the stew to come to a boil and thicken, 4-5 minutes, then taste and adjust seasoning with salt and pepper if necessary. Serve hot garnished with fresh parsley.

Notes

Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.

To freeze, store leftover beef stew in a freezer safe container in the freezer for up to 3 months. Law overnight in the refrigerator before reheating.

Nutrition