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Bone Broth Instant Pot Beef Stew Recipe with carrots, onion, and peas

Bone Broth Instant Pot Beef Stew Recipe | Crocktop & Stovetop Too

With nourishing beef bone broth, this Instant Pot Beef Stew Recipe is hearty and delicious and comes together in under and hour!

Course Dinner, Soup
Keyword bone broth soup recipes, instant pot beef stew recipe
Prep Time 10 minutes
Cook Time 40 minutes
Sauteeing 15 minutes
Total Time 50 minutes
Servings 4 people
Author Bessie Bakes

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

  1. Chop the onion, garlic, and carrots. Chop the rosemary and thyme. 

  2. 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.

    Beef Stew Meat for instant pot beef stew recipe

Instant Pot Method

  1. Preheat the Instant Pot to "saute" for a few minutes. 

  2. 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.

    Beef stew meat in an instant pot beef stew recipe

  3. Add the carrots, onions, garlic, rosemary, and thyme to the pan and stir.

    Instant Pot Beef Stew Recipe

  4. Add the beef broth, stew meat, tomato sauce, and Worcestershire sauce and give everything a good stir to combine.

  5. Cover the Instant Pot with the lid and seal. Set the pressure valve to "Sealing" to ensure the steam stays inside.

    Sealing the Instant Pot for pressure cooking

  6. 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.

  7. Let the Instant Pot "Natural Release" the pressure for 10 minutes before moving the vent to "Venting".

    Releasing the pressure for an instant pot

  8. Remove the lid and add the peas to warm through.

    Instant Pot Beef stew recipe with a wooden ladle spoon

For the Slow cooker/Crockpot Method

  1. 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.

  2. Preheat a saute pan over medium-high heat. Add olive oil for each batch of stew meat.  

  3. 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.

  4. Add a little of the bone broth to the saute pan and stir to release the brown bits from the pan.

  5. Add the stew meat, pan juices, and all the other ingredients (except for the peas) to the slow cooker. Stir to combine everything.

  6. Cover and heat on low heat for 3-4 hours or on high heat for 7-8 hours.

  7. Cover and heat on low heat for 3-4 hours or on high heat for 7-8 hours.

  8. When the slow cooker is finished, add the peas to the pot to heat through.

  9. Serve and enjoy!

For the Stovetop Method

  1. 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.

  2. Preheat a large dutch oven or stock pot over medium-high heat.  

  3.  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.  

  4. Add the onions, carrots, herbs, and garlic and stir to coat and help release the brown bits.

  5. Add the Worcestershire, tomato sauce, and bone broth. Stir to combine.

  6. Cover partially and bring to a simmer. Lower the heat to low or medium-low to keep it simmering.  

  7. Simmer for 90 minutes-2 hours or until the stew meat is tender.

  8. Add the peas to heat through. Season with salt and pepper to taste.

  9. Serve and enjoy!!

Recipe Video

Recipe 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.