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This Whole30 Beef Stew is the coziest stew you can whip up in under 75 minutes. Instant pot beef stew is a game-changer, and crockpot/slow cooker instructions are also included.
Call me intuitive, but I think the ease and flavor of this easy Whole30 stew recipe is going to be a game-changer dinner for most of you. It tastes like it has simmered on the stove all day, but it’s ready in under 75 minutes.
Why you’re going to love this Instant Pot beef stew
- You’re making whole30 beef stew in under an hour like a freaking boss.
- It is gluten-free.
- Whole30 compliant.
- You’re adding extra veggies that no one will notice, but you’ll know. Secrets are fun!
- You now have yet another recipe to use smoked paprika in, because you know, it’s amazing.
Want to make your easy meal prep faster? Check out how to freeze onions, how to freeze carrots, and how to freeze potatoes for this dish and future meals.
Pro Tips/Recipe Notes
- Good cuts for stew beef: chuck, bottom round, or top round are all delicious.
- The liquid will not cover the top of all the ingredients before cooking. Don’t worry, your stew will not dry out. It’s going to be awesome. Like you!
- This stew will thicken up quite a bit the next day. If you prefer something with more broth, it is best to reheat with a splash vegetable juice or beef stock.
- If you’re not doing a Whole30 round, you can sub in cornstarch for arrowroot powder.
Whole30 Beef Stew
Instant Pot is the absolute best stew made in under 75 minutes.
Ingredients
- 1 lb stew beef {cubed}
- 2 tbsp arrowroot powder {or cornstarch if not following Whole30}
- 1 cup onion {chopped}
- 5 cups carrots {peeled and cut into LARGE pieces}
- 4 cups potatoes {about 4 russets peeled and cut into LARGE pieces}
- 2 cups beef broth
- 1 cup tomato-based vegetable juice
- 1/2 tsp smoked paprika
- 1/2 tsp dried tarragon
- 1 bay leaf
- salt and pepper (to taste)
Instructions
- In a small bowl, combine the salt and pepper, arrowroot powder, and beef. Toss to coat.1 lb stew beef, 2 tbsp arrowroot powder, salt and pepper
- Pour the beef broth and vegetable juice in the bottom of the inner pot.2 cups beef broth, 1 cup tomato-based vegetable juice
- Add the beef and other ingredients to the Instant Pot (do not stir).1 cup onion, 5 cups carrots, 4 cups potatoes, 1/2 tsp smoked paprika, 1/2 tsp dried tarragon, 1 bay leaf
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>22 minutes.
- When the Instant Pot has finished cooking, allow it to sit for 10 minutes (this is called a natural release).
- If the pressure indicator is still up, flip the vent to “venting” to remove any remaining pressure.
Notes
- Good cuts for stew beef: chuck, bottom round, or top round are all delicious.
- The liquid will not cover the ingredients before cooking. Don’t worry, your stew will not dry out. It’s going to be awesome. Like you!
- You can make this beef stew in a slow cooker. Put all the ingredients in your slow cooker and set it to low for 8 hours.
Nutrition
Serving: 1cupCalories: 236kcalCarbohydrates: 25gProtein: 19gFat: 6gSaturated Fat: 1gCholesterol: 44mgSodium: 152mgPotassium: 914mgFiber: 5gSugar: 5gVitamin A: 13675IUVitamin C: 26.6mgCalcium: 72mgIron: 5.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
I used stirfry beef and added some garlic butter to the stew. It was great.
Mawibag, garlic butter sounds like an incredible addition! I’m so glad you enjoyed this stew.
Thanks for taking the time to leave a review.
The recipe call for “stew beef”. I would assume that I could use a chuck roast?
Thanks
Hi Joey, chuck roast would work great! Bottom or top round would also work very well.
Nope! Horrendous smell and worse flavor.
Sam, sorry to hear this wasn’t a winner for you. That being said, I’d have to think that something was off with one of your ingredients. A terrible smell?
I literally just made this recipe last week and it was a delight. It’s also something we make every few weeks, and I follow the recipe (my own recipe) exactly. This recipe has a 4.94 out of 5 stars from 32 reviewers. Given that, the likely explanation is that one of your ingredients had gone bad.
I made this today! This is one of my favorite IP meals and one I hadn’t had in a while. We had a snowy day here and it was a perfect snow day meal. I absolutely love being able to drop all the ingredients into the IP and walk away and come back to a delicious dinner. 😊
I have made this many times, going to make it tonight but I don’t have any potatoes. Was going to serve it over rice, but do you think I could use cubes of butternut squash instead? Would they hold up?
I think they would *likely* disintegrate during the cooking process. So, you wouldn’t have chunks of them in there, but it would likely thicken the base of the stew. I think it would be delicious! If you give it a try, I’d love to hear how it turned out.
This is my new go-to pot roast! My husband and I love it! I’ve shared the recipe with all my adult kids, too!!
Pam, I’m so honored to be part of your family meal rotation! This recipe was inspired by the one my Nana used to make…but that one took all day simmering away. I’d like to think she would be impressed by how quickly this one comes together.
Thanks for taking the time to leave a review.