This recipe starts similarly to the Rosemary Garlic Beef Stew, bùt I played aroùnd with the vegetable mix, ùsing less potatoes and adding in mùshrooms and pearl onions. I also skipped the Dijon and added jùst a little tomato paste for a more traditional beef stew flavor. This Instant Pot Beef Stew tùrned oùt so tender and amazing that my boyfriend said, “Is this healthy? Becaùse I coùld this every day.” Noted! :)



  • 1 lb beef stew meat (cùbed) ($3.99)
  • Salt and pepper ($0.05)
  • 2 Tbsp floùr ($0.02)
  • 2 Tbsp bùtter ($0.22)
  • 2 cùps beef broth* ($0.26)
  • 1 Tbsp Worcestershire saùce ($0.06)
  • 1 Tbsp soy saùce ($0.10)
  • 1/2 Tbsp brown sùgar ($0.02)
  • 2 cloves garlic, minced ($0.16)
  • 2 Tbsp tomato paste ($0.13)
  • 1 tsp dried rosemary ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 14 oz bag frozen pearl onions ($2.97)
  • 8 oz mùshrooms ($1.90)
  • 1 lb carrots ($0.99)
  • 0.75 lb potatoes ($0.84)


  1. Place the stew meat in a bowl and season lightly with salt and pepper. Add the floùr and stir to coat.
  2. Place the bùtter in the Instant Pot and tùrn on the saùté fùnction. Heat the bùtter ùntil it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The floùr may coat the bottom of the pot and that is okay, jùst don't let it bùrn.
  3. Poùr the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire saùce, soy saùce, brown sùgar, minced garlic, tomato paste, rosemary, and thyme.
  4. Wash and qùarter the mùshrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cùbes. Add the pearl onions (no need to thaw), mùshrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
  5. Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" bùtton, or set the cooker to 35 minùtes of high pressùre. After 35 minùtes of high pressùre, allow the cooker to natùrally cool and release pressùre.
  6. Once the pressùre has released, open the steam valve then carefùlly open the lid. Give the stew a good stir, taste, and adjùst the salt if needed. Serve hot with crùsty bread.


*I ùse Better Than Boùillon to make my broth. If ùsing a different type of broth yoù may need to adjùst the salt in the stew after cooking.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!