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I’ve been making a really nice beef stew for several years, and it takes a really long time to cook it right. So, I got the idea I should convert it over to the Instant Pot. It’s a delicious stew that is packed with beef, tomato, carrots, and beans called Instant Pot Beef Roman Stew.
I will tell you that unless you do a good amount of prep work in the morning, be ready to invest a little bit over an hour with this stew. It’s definitely worth it, but this is not something I would come home to whip up from scratch after work. However, the leftovers are delightful so this is something that could definitely be made on the weekend for later in the week.
I purchased some beef sirloin as I am still getting to know my Instant Pot, and wanted to play it safe instead of opting for a cheaper cut of meat. This is a dependable cut of meat that will turn out tender each time you cook, which can allow you to work on technique.
Trim the excess fat from the sirloin, and cut into generous one-inch cubes. Dust the cubes with salt, pepper, garlic powder, and flour. You can do this on the cutting board, or in a plastic bag. I prepared a double portion of this recipe, so I used the plastic bag.
Brown the meat either in the Instant Pot or in a pan on the stove in olive oil and unsalted butter. Set aside to a plate, and brown the meat in batches.
Chop one large onion, and a few carrots. Slice the celery and mushrooms. Once you are done browning the meat add the onions, carrots, and celery to the pan. Salt and pepper to taste and saute until softened. Note the carrots will not soften, but this step will add a little layer of flavor to them. Add the mushrooms, and garlic then cook for a few minutes more.
*Note: When cutting the carrots, cut them into nice sizeable chunks that may not be the same length but are the same mass. This will ensure even cooking, and also that they do not dissolve in the cooking process.
Deglaze the pan with your favorite red wine, I used Pinot Noir. Cook reducing the wine by half before adding to the pan the diced tomatoes and tomato paste. Add a pinch of sugar, and cook for about five minutes.
Like I said as I was making a double batch, I used a pan so I had to add my beef and vegetable mixture to the Instant Pot, but if you are using the Instant Pot add the beef in along with the unsalted beef broth. Stir together until combined. Add the oregano, ground thyme, salt, and pepper.
Close the Instant Pot, and set to the Meat/Stew setting for 35 minutes. Once this is done do a 10 natural pressure release according to your manufacturers directions.
Remove the lid, and set to the saute setting. Add the dark red kidney beans to the stew. Prepare a cornstarch slurry by combining the cornstarch with some water. Cook for about five additional minutes until stew has thickened and beans have warmed up. Serve with a crusty bread, over rice, or over noodles. Enjoy your Instant Pot Beef Roman Stew!
Instant Pot Beef Roman Stew
- 2 pounds sirloin trimmed, one-inch cubes
- 1/4 cup flour for dusting
- Salt, pepper, and garlic powder for dusting
- 1 onion chopped
- 2-3 carrots peeled and sliced
- 2 celery sliced
- 8 ounces mushroom sliced
- 1 tbsp garlic minced
- 1/2 cup red wine your favorite
- 14.5 ounces diced tomatoes with juice
- 1 1/2 tbsp tomato paste
- Pinch of sugar
- 1/2 tsp oregano
- 1/2 tsp ground thyme
- Salt and pepper to taste
- 4 cups unsalted beef broth
- 2 tbsp cornstarch
- 1/2 cup water
- 15.5 dark red kidney beans drained and rinsed
- Trim beef of excess fat, and cut into generous one-inch cubes. Pat beef dry as well as possible then dust with salt, pepper, garlic powder, and flour.
- Preheat the Instant Pot to the saute setting or preheat a medium pan on the stovetop. Brown the beef in batches and remove to a plate.
- Add the onions, carrots, and celery to the Instant Pot or pan to saute for 5-7 or until softened. Salt and pepper to taste. Note the carrots will not soften. Add the mushrooms and garlic and cook an additional 3 minutes.
- Add the wine to the Instant Pot or pan and deglaze. Cook until the wine is reduced by about half. Add the tomatoes, tomato paste, and pinch of sugar.
- Combine all ingredients into the Instant Pot, and add the unsalted beef broth. Add oregano, ground thyme, salt, and pepper.
- Place the lid onto the Instant Pot and lock into place. Choose the Meat/Stew setting and set for 35 minutes. Once done do a 10-minute natural pressure release according to your manufacturers directions.
- Open the lid, and set the Instant Pot to the saute setting. Add the beans to the stew. Combine the cornstarch and water together in a small bowl then add to the Instant Pot until you have reached your desired thickness. Cook for an additional five minutes.
- Can be stored for up to one week in airtight container. Serve with a crusty bread, over rice, or over noodles.
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