Dairy Free Instant Pot Beef Stew

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Deeply browned beef chuck gets its flavor from a serious sear, then simmers under pressure with red wine, beef broth, and a rich tomato paste base until it's fall-apart tender. Yukon Gold potatoes, carrots, and celery cook right alongside, soaking up all that savory, herb-flecked broth from fresh thyme and bay leaf. Worcestershire sauce and a splash of wine deepen the color and body of the stew without any fuss, and the Instant Pot does the heavy lifting in a fraction of the usual time. A scatter of fresh parsley at the end brightens the whole bowl. This one's a hearty, comforting dinner that fits neatly into a dairy free rotation, no special equipment beyond your pressure cooker required.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining pieces.

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