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Add the cubed beef stew meat, sliced white onion, chopped carrots, chopped celery, small white tapioca pearls, salt, and granulated sugar into the Instant Pot.

Pour the entire 46 fluid ounces of V8 type tomato juice over all the ingredients in the Instant Pot.

Stir all the ingredients thoroughly to combine them well. Ensure the tapioca pearls are distributed.

Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.

Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

Carefully remove the lid. Stir the stew to check the consistency and tenderness of the beef. The beef should be super tender.

Preheat your oven broiler. If your Instant Pot insert is oven-safe, transfer the entire pot to the oven. Otherwise, carefully transfer the stew to an oven-safe baking dish.

Broil the stew for 3-5 minutes, or until the top begins to slightly caramelize and deepen in color. Watch carefully to prevent burning.

Remove the stew from the oven. Garnish with fresh chopped parsley. Serve hot with crusty, buttered bread for dunking.


Add the cubed beef stew meat, sliced white onion, chopped carrots, chopped celery, small white tapioca pearls, salt, and granulated sugar into the Instant Pot.

Pour the entire 46 fluid ounces of V8 type tomato juice over all the ingredients in the Instant Pot.

Stir all the ingredients thoroughly to combine them well. Ensure the tapioca pearls are distributed.

Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.

Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

Carefully remove the lid. Stir the stew to check the consistency and tenderness of the beef. The beef should be super tender.

Preheat your oven broiler. If your Instant Pot insert is oven-safe, transfer the entire pot to the oven. Otherwise, carefully transfer the stew to an oven-safe baking dish.

Broil the stew for 3-5 minutes, or until the top begins to slightly caramelize and deepen in color. Watch carefully to prevent burning.

Remove the stew from the oven. Garnish with fresh chopped parsley. Serve hot with crusty, buttered bread for dunking.
