Instant Pot Beef Stew with Vegetables
There’s nothing like a hearty beef stew to warm you up on a cold day, and this version made in the Instant Pot is both flavourful and quick! Packed with tender beef and hearty root vegetables, this gluten-free stew is thickened with rice flour and infused with herbs like rosemary and oregano. The combination of rice bran oil and roasted sesame oil adds a subtle nutty richness to this comforting dish.
Equipment
Ingredients
- 500 g beef meat cut into chunks
- 2 tbsp Rice flour for thickening
- 3 tbsp Rice bran oil
- 1 tbsp roasted sesame oil
- 1 medium onion about 150g, chopped
- 3 cloves garlic minced
- 3 medium carrots about 200g, sliced
- 200 g celery root or sticks - peeled and chopped
- 300 g potatoes peeled and diced
- 500 ml broth beef, chicken or vegetable
- 100 ml red wine dry wine
- 1 tsp rosemary dried
- 1 tsp Dry oregano dried
- 1 tsp salt pink or sea salt
- ½ tsp black pepper grounded
- parsley fresh, chopped for garnish
Instructions
- To sauté the beef and onions, set the Instant Pot to the Sauté setting. Add two tablespoons of rice bran oil and one tablespoon of roasted sesame oil. Once hot, add 500 grams of beef chunks and sear on all sides until browned, approximately 5-7 minutes. Add the rice flour and stir; it's normal for the mixture to stick to the bottom of the pot.
- To sauté the aromatics, add the chopped onions and minced garlic to the same pot. Cook until they are softened and aromatic, which should take about 2-3 minutes. If necessary, an additional tablespoon of rice bran oil can be added.
- Add the vegetables: Place the sliced carrots, root celery, and diced potatoes into the Instant Pot. Stir them for a few minutes to ensure they are well-coated with the oil and aromatics.
- Add the red wine and cook for 5 minutes.
- To deglaze the pot, pour 500ml of homemade broth to scrape up all the browned bits from the bottom for added flavour. Then, season the mixture by stirring in rosemary and oregano, along with thesalt and black pepper.
- Add the drained butter beans and stir well to ensure the beef and vegetables are thoroughly mixed.
- To cook under pressure: Secure the Instant Pot's lid and ensure the valve is set to "Sealing." Choose the Pressure Cook or Manual option and set it to cook on high pressure for 25 minutes. After the cooking cycle ends, wait for a 10-minute natural release, then proceed with a quick release to expel any residual pressure.
- To serve, ladle the stew into bowls and, if desired, garnish with fresh parsley. Enjoy hot, accompanied by your favourite gluten-free bread, or savour it by itself for a hearty and fulfilling meal.
Notes
For the best flavour, brown the beef properly before pressure cooking — it locks in juices and adds depth to the broth. Deglazing with wine or broth lifts all those caramelised bits that make the stew rich and aromatic.
If your homemade broth is already salty, reduce the added salt slightly to balance the flavours. Using both rice bran oil and roasted sesame oil creates a nutty aroma that complements the herbs beautifully.
You can thicken the stew further by mashing a few of the potatoes or beans before serving. For an extra layer of freshness, sprinkle chopped parsley or a squeeze of lemon juice just before serving.
Serve it with warm gluten-free bread or a simple side salad for a complete, comforting meal.
YourDani x x
Nutrition
Calories: 460kcal
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