Description
A hearty and flavorful beef stew made effortlessly in the Instant Pot, featuring tender beef chuck with onions, celery, carrots, and a rich tomato base thickened with tapioca. Perfect for a comforting meal that comes together quickly without sacrificing depth of flavor.
Ingredients
Beef and Vegetables
- 2 lbs. beef chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces
- 6 carrots, sliced diagonally in thick pieces
Other Ingredients
- 2 tablespoons small tapioca
- 1/2 cup tomato juice
- 2 teaspoons kosher salt
- 1 tablespoon granulated sugar
Instructions
- Add Beef and Vegetables: Place the beef chunks, sliced onion, celery, and carrots directly into the Instant Pot, layering them evenly.
- Add Other Ingredients: Evenly sprinkle the small tapioca, kosher salt, and granulated sugar over the beef and vegetables, then pour the tomato juice on top.
- Cook in the Instant Pot: Secure the lid on the Instant Pot, set the valve to sealing, and select the stew or meat setting. Cook at high pressure for 35 minutes to ensure the beef becomes tender and the flavors meld.
- Finish: Once cooking is complete, allow a natural pressure release for about 10 minutes before carefully releasing any remaining steam. For enhanced flavor and texture, optionally transfer the stew to an oven-safe dish and broil briefly to brown the top.
Notes
- The small tapioca acts as a natural thickener, giving the stew a rich, hearty consistency without the need for flour or cornstarch.
- Allowing a natural pressure release helps the meat stay tender and juices redistribute evenly.
- Optional finishing step under the broiler adds a caramelized depth but can be skipped for a quicker meal.
- Using tomato juice adds acidity and depth, but you can substitute with crushed tomatoes or broth for variation.