Instant Pot Beef Stew
- 2 pounds beef chuck roast, fat trimmed, cut into 1-2 inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces
- 6 carrots, sliced diagonally in thick pieces
- 2 tablespoons small tapioca (optional)
- 1/2 cup tomato juice
- 2 teaspoons salt
- 1 tablespoon sugar
In the Instant Pot:
Place all ingredients in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let it sit for about 10 minutes before releasing the steam. Finish by browning in the oven (see notes below).
Traditional oven directions:
Heat oven to 325 F. Place all ingredients in an oven-proof baking dish – it can be glass or ceramic, somewhere between 8×8 and 9×13. Cover with foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy before serving.
Finishing in the oven:
Whether you make this in the oven or in the Instant Pot, finish cooking the stew in a 400 F oven for about 15 minutes, uncovered, before serving. Important note: If you’ve prepared the stew in your Instant Pot, make sure you pour it into an oven-proof casserole dish before putting it into the oven. This browning time in the oven gets the meat nice and caramelized on top and helps the gravy thicken up.
If the sauce/gravy dries out too much, add a little bit of water (¼ cup or so) before putting the stew in the oven to brown, adding more water as needed.