Beef Stew

This classic beef stew with rich Asian seasonings is hearty, flavorful, and perfect served over steamed rice or noodles. This easy recipe includes both Instant Pot and slow cooker methods, giving you convenient options for creating tender, comforting beef stew at home. Want to learn how to make perfectly tender, juicy beef stew in the Instant Pot?

Course Main Course

Cuisine American, Asian

Prep Time 15

Cook Time 1

Resting time 45

Total Time 1 15

Servings

Calories 557kcal

Author Tracy O.

Equipment

Instant pot pressure cooker

Ingredients

1 can Beef broth (14.5oz, 411g)
1 can Tomato Italian style (14.5oz, 411g)
10 Medley potatoes (Small potatoes, 1.5 pounds)
5 sticks Celery (8 oz)
4 Carrots (Small, 8 oz)
1 Onion (Medium sized, 5 oz)
3-4 pounds Beef chuck roast (Boneless)
3 cloves Garlic (2 oz)
3 slices Ginger (2 oz)
1 teaspoon Vegetable oil

Sauce:

¼ teaspoon Five spice powder
¼ teaspoon Salt ( add salt to your taste)
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 tablespoons Oyster sauce

Thicken sauce:

4 tablespoons Cornstarch
5 tablespoons Water

Instructions

Instant Pot Instructions:

Wash and cut 5 sticks of celery (8 oz) into chunks.
After, wash 10 medley potatoes (1.5 pounds) and cut them in half. (Or, 3 medium-sized regular potatoes.)
Peel a medium-sized onion (5 oz) and cut it into chunks.
Next, wash, peel, and cut 4 small carrots (8 oz) into chunks.
Then, cut 3-4 pounds of boneless chuck beef roast into chunks.
Push the sauté button, pour 1 teaspoon of vegetable oil, and add 3 cloves of garlic and 3 slices of ginger into the instant pot. (This is 6 quarts instant pot.)
The following step is browning the beef on both sides.
After browning the beef, put it into the Instant Pot.
Add the cut celery into the pressure cooker.
Then, add the onion and carrots.
The following, add the cut medley potatoes. (Try to push down the ingredients if too full.)
Pour a can of beef broth (14.5 oz) and a can of Italian-style tomato (14.5 oz) into the instant pot.
Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of oyster sauce.
Mix it well. Close the lid and vent. Press the manual button, adjust the time for 60 minutes at high pressure and natural release pressure. (The size of my Instant Pot is 6 quarts.)
In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well.
When the beef stew is done, use a strainer to remove fat. Press the sauté button, then add the cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until it thickens. Then put the beef and vegetables back. This way, you don't need to worry about the beef breaking easily.

Slow Cooker Instructions:

Wash and cut 5 sticks (8 oz) of celery into chunks
After, wash 10 medley potatoes (1.5 lbs) and cut them in half. (Or, 3 medium-sized regular potatoes.)
Peel a medium-sized onion (5 oz) and cut it into chunks.
Next, wash, peel, and cut 4 small carrots (8 oz) into chunks.
Then, cut 3-4 pounds of boneless chuck beef roast into chunks.
Turn the slow cooker to high, pour 1 teaspoon of vegetable oil into it, and add 3 cloves of garlic and 3 slices of ginger.
Put the beef roast into the slow cooker.
Add the cut celery, onion, carrots, and medley potatoes.
Pour a can of beef broth (14.5 oz) and a can of Italian-style tomato (14.5 oz) into the slow cooker.
Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of oyster sauce.
Mix it well and cover the lid. Let it cook until it's boiling and turn to a low setting. Let it cook for 5-6 hours.
In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well.
When the beef stew is done, use a strainer to remove fat. Pour the cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until it thickens. Then put the beef and vegetables back. This way, you don't need to worry about the beef breaking easily.

Video

Notes

How to Make Tender Asian Beef Stew in the Instant Pot (Expert Cooking Tips):

Brown the beef first: Searing the beef on both sides helps lock in juices and adds deeper flavor to the stew.
Avoid overfilling: If your Instant Pot is too full, gently press down the ingredients to ensure everything fits properly without exceeding the max fill line.
Mix ingredients thoroughly: Add all ingredients to the pot, then stir the sauce well until the beef and vegetables are evenly coated.
Pressure cook properly: Press the manual or pressure-cook button, set the timer to 60 minutes, and allow natural pressure release for the most tender results.
Remove excess fat: After cooking, use a strainer or spoon to skim off excess fat for a cleaner, richer broth.
Thicken the stew: Turn on the sauté function, then slowly stir in the cornstarch slurry until the broth thickens to your desired consistency. Stir gently to avoid breaking apart the tender vegetables and beef.

Nutrition