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!
Servings 4 people
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.