When the weather turns cool, there’s nothing quite like a warm bowl of stew to make you feel comfortable. I love how a good stew brings everyone together at the table. It’s a simple, honest meal that just makes you happy.
I’ve gathered two of my go-to stew recipes for you today. Whether you need something quick or a dish that can simmer all afternoon, you’ll find a perfect meal here. Let’s get cooking!
Jump to Recipe:
Quick Instant Pot Beef Stew
This beef stew comes together quickly thanks to your Instant Pot, making dinner simple. It’s packed with tender meat and wholesome vegetables, perfect for a warming meal any day.
Key Ingredients & Cooking Tips
- Browning Beef: Taking a few minutes to brown the beef chunks first helps create a much richer flavor base for your stew.
- Perfect Thickeness: Mix cornstarch with a little cold water to make a slurry; stir it into the stew at the very end to get a nice, thick sauce.
- Vegetable Choice: Root vegetables like carrots, potatoes, and celery are great here because they hold their shape and add good flavor even after pressure cooking.
What You Need for Instant Pot Beef Stew
- 2 lbs beef chuck, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 stalks celery, sliced
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
⏱️ Time: 1 hour🍽️ Yields: 6 servings
How to Make Instant Pot Beef Stew
Step 1: Brown the Beef
Set your Instant Pot to “Sauté” mode and add olive oil. Season the beef with salt and pepper. Brown the beef in batches on all sides, then remove it from the pot and set aside.
Step 2: Sauté Aromatics and Add Ingredients
Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic for 1 minute until fragrant. Press “Cancel.” Return the browned beef to the pot. Add carrots, potatoes, celery, beef broth, tomato paste, Worcestershire sauce, and thyme. Stir everything to combine.
Step 3: Pressure Cook
Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 35 minutes on high pressure. Once cooking is done, allow a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.
Step 4: Thicken and Serve
Open the lid carefully. Stir in the cornstarch slurry and set the Instant Pot to “Sauté” again. Cook, stirring constantly, for 2-3 minutes until the stew thickens. Taste and adjust seasonings if needed. Serve hot.
📝 Final Note
For best results, let the stew sit for 5-10 minutes after cooking to allow the flavors to deepen and the temperature to become perfect for serving.
Hearty Cowboy Stew for Cozy Nights
This cowboy stew is a rustic and filling meal that’s great for chilly evenings. It cooks slowly to let all the rich flavors blend together beautifully, creating a really satisfying dish.
Key Ingredients & Cooking Tips
- Adding Bacon: Cooking a bit of bacon at the start adds a wonderful smoky flavor to the whole stew. Don’t skip it if you can!
- Bean Choice: Canned beans like kidney, pinto, or even black beans are great here because they make the stew extra filling and help it come together faster.
- Slow Cooking: Letting this stew simmer for a longer time on low heat is key. It makes the meat super tender and helps all the different tastes mix well.
What You Need for Cowboy Stew
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
⏱️ Time: 2 hours🍽️ Yields: 8 servings
How to Make Cowboy Stew
Step 1: Cook Meat and Aromatics
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Step 2: Sauté Vegetables and Spices
Add the chopped onion and bell pepper to the pot. Cook for 5-7 minutes until they soften. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.
Step 3: Simmer the Stew
Stir in the diced tomatoes (with their juice), rinsed kidney beans, drained corn, and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 1.5 hours, stirring occasionally.
Step 4: Finish and Serve
Taste the stew and add salt and pepper as needed. If you want, you can stir in the crispy bacon bits or use them as a topping. Serve hot, garnished with fresh parsley if you like.
📝 Final Note
This stew gets even better the next day, making it a wonderful option for leftovers or meal prepping. Store it in an airtight container in the fridge for up to 3-4 days.