Oh, the weather outside is frightful, but the fire is so delightful, and since we’ve no place to go, let’s make Bone Broth Instant Pot Beef Stew…and in the crockpot and stovetop too!
Beef stew is one of those magical meals that many (myself included) would gladly enjoy as a last meal. An Instant pot makes it possible for you to savor hearty beef stew consistently throughout the winter months without having to clear your schedule for the whole day just to make it.
Sure, you can absolutely make it in a slow cooker/crockpot or on the stovetop (which I’ll include in the recipe instructions), but when you realize you can make a tender, mouth-watering beef stew recipe in an Instant Pot from start to finish in about 1 hour, then your heart and your tummy can be filled to the brim ALL YEAR LONG.
Don’t believe me? Just watch the quick video below!
This Instant Pot Beef Stew Recipe is just reason number 13,750 why you should get a magical Instant Pot if you don’t own one.
I purchased this Instant Pot 6 quart 7-in-1 Multi-Use Pressure Cooker and I LOVE it. On this same Amazon listing, you can also purchase a 3 QT or and 8 QT Instant Pot.
The Sourdough Bread & Bone Broth Soup Challenge
This Instant Pot Beef Stew recipe is part of the Sourdough Bread & Bone Broth Soup Challenge where you’ll receive 5 hearty and soul-satisfying bone broth soup recipes that you can pair with several different sourdough bread recipes (& a gluten-free cornbread too!) in a downloadable ebook so your heart can be warm all winter long!
The individual recipe card for this Bone Broth Beef Stew is on this post at the bottom ⇓
Beef Stew Ingredients & Seasonings
- Beef chuck or “stew meat”
- Onion, Carrots, and Garlic
- Fresh Rosemary, Thyme, & Bay Leaf
- Tomato Sauce
- Worcestershire Sauce (pronounced wur-shoosh-shcta-stir-stir….oh I can’t even)
- Beef Bone Broth for nourishment (or high-quality beef broth)
- Peas
- Salt & Pepper (well, duh!)
what kind of beef bone broth do i use?
I have a recipe for bone broth with 3 Life-Changing Hacks for making it at home. This recipe works for chicken, beef, or turkey bone broth.
Of course, if you’re in a pinch and don’t have beef bone broth, use whatever low sodium good quality beef broth you have on hand.
where to buy beef bone broth?
I’m a superfan of Kettle & Fire bone broth. I’ve been drinking it religiously since 2016. They have chicken and beef bone broth with various flavors. It’s the only brand sold in a carton I recommend because of the organic ingredients and has a good amount of collagen in the broth.
Click the photo below to order Kettle & Fire Bone Broth. Use the discount code BESSIEBAKES15 for 15% off your order!
LOOK AT THOSE LUSCIOUS CARROTS 🙂 ⇓
One last thing ya’ll!
Check out the Sourdough Bread & Bone Broth Soup Challenge blog post with all the cozy recipes and details!
Download the Sourdough Bread & Bone Broth Soup ebook!
Pin this post on Pinterest
Bon Appetit Ya’ll,
Leslie O.
Bone Broth Instant Pot Beef Stew Recipe | Crocktop & Stovetop Too
Ingredients
- 2.5-3 lbs beef stew meat (chuck)
- 2 1/2 cups beef bone broth
- 1 medium onion
- 3 cloves garlic, chopped
- 3 whole carrots, skin removed and cut into 2-inch pieces on a diagonal
- 15 ounce can tomato sauce
- 1 sprig fresh rosemary chopped, or 1/2 tsp. dried
- 3 sprigs fresh thyme chopped, or 1/2 tsp. dried
- 2 TBSP Worcestershire Sauce
- large handful frozen peas
- salt and pepper
- olive oil for sauteing meat (up to 2 TBSP
Instructions
Prepping and Chopping
- Chop the onion, garlic, and carrots. Chop the rosemary and thyme.
- Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
Instant Pot Method
- Preheat the Instant Pot to "saute" for a few minutes.
- Season the meat with salt and pepper. Add 2 tsp. olive oil for each batch. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches. Once the meat is browned on both sides remove and place on a plate to set aside.
- Add the carrots, onions, garlic, rosemary, and thyme to the pan and stir.
- Add the beef broth, stew meat, tomato sauce, and Worcestershire sauce and give everything a good stir to combine.
- Cover the Instant Pot with the lid and seal. Set the pressure valve to "Sealing" to ensure the steam stays inside.
- Press the "Meat/Stew" button and set to 40 minutes. It will take a few minutes for the pressure to build then the timer will start.
- Let the Instant Pot "Natural Release" the pressure for 10 minutes before moving the vent to "Venting".
- Remove the lid and add the peas to warm through.
For the Slow cooker/Crockpot Method
- Prepping and Chopping: Chop the onion, garlic, and carrots. Chop the rosemary and thyme. Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
- Preheat a saute pan over medium-high heat. Add olive oil for each batch of stew meat.
- Season the meat with salt and pepper. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches. Once the meat is browned on both sides remove and place on a plate to set aside.
- Add a little of the bone broth to the saute pan and stir to release the brown bits from the pan.
- Add the stew meat, pan juices, and all the other ingredients (except for the peas) to the slow cooker. Stir to combine everything.
- Cover and heat on high heat for 3-4 hours or on low heat for 7-8 hours.
- When the slow cooker is finished, add the peas to the pot to heat through.
- Serve and enjoy!
For the Stovetop Method
- Prepping and Chopping: Chop the onion, garlic, and carrots. Chop the rosemary and thyme. Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
- Preheat a large dutch oven or stock pot over medium-high heat.
- Season the meat with salt and pepper. Add 2 tsp. olive oil for each batch. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches.
- Add the onions, carrots, herbs, and garlic and stir to coat and help release the brown bits.
- Add the Worcestershire, tomato sauce, and bone broth. Stir to combine.
- Cover partially and bring to a simmer. Lower the heat to low or medium-low to keep it simmering.
- Simmer for 90 minutes-2 hours or until the stew meat is tender.
- Add the peas to heat through. Season with salt and pepper to taste.
- Serve and enjoy!!
Video
Notes
Prepping in Advance & Time-saving Tips:
1) Pat your meet dry in advance and store in the fridge in an airtight container. DO NOT season with salt and pepper until ready to cook.2) Use baby carrots instead of whole carrots to save on chopping time.
3) Chop the carrots and onions in advance and store in an airtight container in the fridge. (Wait to chop the garlic and herbs until right before cooking)
4) Browning in 2-3 batches can take several minutes per batch. If you are short on time, simply brown one batch only to get the yummy brown bits on the bottom of the pan.
Step #6&7 are the same in the crockpot instructions. And the cook times seemed reversed. Should be 3-4 hrs on high heat or 6-7hrs on low? Trying the recipe now with 3-4 on high.
Oh my goodness, thank you for catching the mistake in the recipe card! Yes, you are correct. The slow cooker cook times should be 6-7 hours on low heat and 3-4 hours on high heat. I’ll update the recipe card right now. I hope you enjoy the beef stew!
Hello! I was wondering if it would be okay to add potatoes to this recipe? I’ve made it twice, and it was delicious!
Great stew! Yummm! Where did you get that pronounciation of Worcestershire? It’s pronounced Wur-stir-shir – the rest is silent. Much easier than you thought, right?