I love beef stew. Like I really lovey beef stew. This classic stick-to-your-ribs Instant Pot Classic Beef Stew is the ideal meal for a chilly weekend to cozy up with a bowl and dare I say- you can sop up the remnants with some freshly made biscuits. Hint Hint!

Can you imagine a scenario where you combine beef, potatoes, parsnips, mushrooms and fresh tomato sauce and it doesn’t produce something amazing? No neither can I! This stew does not disappoint.

My great grandmother Oslo made the best beef stew. She passed away days before her birthday this month. I wanted to make something that reminded me of her. And the first thing that I could think of was her loaded stew. So here is her Instant Pot Classic Beef Stew.

Because this Instant Pot Classic Beef Stew is made in what is essentially a pressure cooker it is made in a flash.

I remember that her beef stew would take hours because she would cook the beef until the beef was tender.

I hope you give this a try. Super easy dinner especially with the back to school rush!

Peace and love,

Ann

Instant Pot Classic Beef Stew

This classic stick-to-your-ribs Instant Pot Classic Beef Stew is the ideal meal for a chilly weekend to cozy up with a bowl and dare I say- you can sop up the remnants with some freshly made biscuits.

Ingredients

1 1/2 Pound Beef (stew cuts)
1 14 Oz Can Plum Tomatoes
1 Large Parsnip cubed
4 Red Potatoes washed, peeled & cubed
2-3 Carrots cubed
1 Large Onion
1 tablespoon Worcestershire
4 cloves Garlic
1/4 Teaspoon Cumin
1/4 Teaspoon Paprika
2 Cup Beef broth (low sodium)
2 Sprigs Tarragon andThyme
8 Oz Mushrooms
salt and pepper
cilantro

Instructions

Season beef with garlic powder, onion powder, salt, and pepper.
Set a 6-qt Instant Pot® to the high saute setting. Add oil; working in batches, add beef and cook until evenly browned. Remove the beef and add onion and mushroom saute for 2-3 minutes. Stir in garlic.
Stir in potatoes, carrots, celery, Parsnip, beef broth, tomato sauce, Worcestershire, thyme, tarragon, paprika, cumin, and bay leaves until well combined; season with salt and pepper, to taste. Adjust the instant pot to manual- adjust pressure to high, and set time for 25 minutes. When finished cooking, use the quick-release pressure option.
To thicken the stew without flour remove a few pieces of potatoes and carrots- smash them and add them back to the pot. Mash more potatoes if needed until desired consistency is reached.
Serve immediately, garnished with cilantro, if desired.
Serve over rice.