Life Changing Instant Pot Beef Stew
Life Changing Instant Pot Beef Stew
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 white onion, large, sliced
- 2 cups carrots, chopped into 1/2-inch pieces
- 1 cup celery, chopped into 1/2-inch pieces
- 1/4 cup small white tapioca pearls
- 1 teaspoon salt, or to taste
- 1 tablespoon granulated sugar
- 46 fluid ounces V8 type tomato juice
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
- 2 tablespoons butter, softened, for serving
Instructions
- 1
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.
⏱️ 5 min
- 2
Pour the entire 46 fluid ounces of V8 type tomato juice over all the ingredients in the Instant Pot.
⏱️ 1 min
- 3
Stir all the ingredients thoroughly to combine them well. Ensure the tapioca pearls are distributed.
⏱️ 2 min
- 4
Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.
⏱️ 35 min
- 5
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
⏱️ 10 min
- 6
Carefully remove the lid. Stir the stew to check the consistency and tenderness of the beef. The beef should be super tender.
⏱️ 2 min
- 7
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.
⏱️ 3 min•🌡️ 450
- 8
Broil the stew for 3-5 minutes, or until the top begins to slightly caramelize and deepen in color. Watch carefully to prevent burning.
⏱️ 5 min
- 9
Remove the stew from the oven. Garnish with fresh chopped parsley. Serve hot with crusty, buttered bread for dunking.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Life Changing Instant Pot Beef Stew
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 white onion, large, sliced
- 2 cups carrots, chopped into 1/2-inch pieces
- 1 cup celery, chopped into 1/2-inch pieces
- 1/4 cup small white tapioca pearls
- 1 teaspoon salt, or to taste
- 1 tablespoon granulated sugar
- 46 fluid ounces V8 type tomato juice
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
- 2 tablespoons butter, softened, for serving
Instructions
- 1
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.
⏱️ 5 min - 2
Pour the entire 46 fluid ounces of V8 type tomato juice over all the ingredients in the Instant Pot.
⏱️ 1 min - 3
Stir all the ingredients thoroughly to combine them well. Ensure the tapioca pearls are distributed.
⏱️ 2 min - 4
Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 35 minutes.
⏱️ 35 min - 5
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
⏱️ 10 min - 6
Carefully remove the lid. Stir the stew to check the consistency and tenderness of the beef. The beef should be super tender.
⏱️ 2 min - 7
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.
⏱️ 3 min•🌡️ 450 - 8
Broil the stew for 3-5 minutes, or until the top begins to slightly caramelize and deepen in color. Watch carefully to prevent burning.
⏱️ 5 min - 9
Remove the stew from the oven. Garnish with fresh chopped parsley. Serve hot with crusty, buttered bread for dunking.
⏱️ 2 min