Making beef stew in the Instant Pot gives you a tender, appealing, classic comfort food in about an hour! This one provides a delicious, gluten-free version without compromising on taste or texture.
If you've been looking for recipes using stew meat, you've come to the right place! Recipes with beef cubes are great for making an economical cut of meat tender and tasty, especially with the Instant Pot! This simple beef stew recipe is a classic you'll want to make regularly.
I will guide you through a step-by-step recipe with tips, variations, and answers to common questions.
Gluten-free beef stew is safe for people with celiac disease or gluten sensitivity without compromising on taste or texture. I would be hesitant to eat stew when I'm out, as it often contains hidden gluten sources. I confidently enjoy this delicious, gluten-free version at home!
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Traditional Beef Stew Recipe Ingredients
- Beef chuck roast - While I prefer to find beef that's already been cut into cubes for stewing beef, you can cut a beef chuck, brisket, or round roast into 1-inch cubes yourself.
- Vegetables - Carrots, onions, and potatoes are things that I usually have on hand. I picked up mushrooms, because I really like them in stew. You could also use celery, parsnips, sweet potatoes, green beans, or bell peppers. Cut them into bite-sized pieces.
- Broth - Many store-bought broths contain gluten, so check labels carefully. To be safe, choose one that is labelled as gluten-free.
- White rice flour - I use white rice flour as a thickener in stew. Cornstarch works, too, but I can't eat corn products. You could use arrowroot powder or tapioca flour, but I find that they create a sort of gelatinous texture and are better for stretchy things.
See recipe card for quantities.
Gluten-Free Instant Pot Beef Stew Instructions
Gather your ingredients. Do any necessary peeling, chopping, and measuring.
Step 1: Combine the flour, salt, and pepper. Toss in the beef cubes to coat them.
Step 2: Set the Instant Pot to Saute. Add the oil and brown the beef cubes. They don't need to cook through.
Step 3: Add a little broth to the hot pot and scrape the bottom to deglaze it.
Step 4: Once you've scraped up the bits from the bottom, add the remaining broth and all other ingredients.
Step 5: Set the Instant Pot to cook on high pressure for 20 minutes, then allow it to natural release for at least 10 minutes.
Hint: Searing the meat gives a richer flavor, but deglazing the Instant Pot with liquid is important to prevent stuck bits from burning and setting off the dreaded burn message.
Recipe Testing
I love using the Instant Pot for one-pot meals and have used it extensively for years. It was my main cooking method while we lived in a motorhome. I make a variety of dishes in it, and I have tested this specific one multiple times.
Substitutions
This recipe is already gluten-free, dairy-free, and nut-free without making any changes. If you're not accustomed to preparing allergy-safe food, read my article How to Eat Gluten-Free at Home, paying particular attention to keeping all utensils, surfaces, and the surrounding area clean.
Variations
You might decide to vary the vegetables. Sturdy root vegetables such as
- parsnips and
- sweet potatoes stand up well in stew.
- Celery and
- bell peppers are also nice.
Common Mistakes to Avoid
- Overfilling the Instant Pot leads to improper sealing.
- Cutting vegetables too small results in mushiness.
Meal Prep
Is there anything you can do to make this meal faster? Yes, you could chop up the vegetables earlier in the day. You might even toss the beef cubes in the flour mixture and store that mixture in the refrigerator separately from the vegetables.
Then, closer to mealtime, brown the meat (or not, if you're really in a hurry!), toss everything into the Instant Pot, and go for a walk or something. Come back to a freshly-prepared meal. 😊
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Equipment
While you can make this stew without a pressure cooker, I love my Instant Pot!
The Instant Pot allows you to sear the meat, adding depth of flavor, and then cook everything in the same pot. And, there's something about a pressure cooker that makes the meat more tender.
Because the moisture is contained, there's no need to watch your dish to make sure it stays at the right temperature. Neither is there any concern about the pot spilling over or boiling dry. It also safely keeps food warm until you're ready to serve it. All around, it's a win-win!
Dutch Oven Beef Stew
If you don't have an Instant Pot, this is a great cast-iron Dutch oven recipe. I like my enamelled cast iron Dutch oven like this one.
To use it on the stovetop:
- Brown the meat in oil on medium-high heat.
- Deglaze the bottom with broth.
- Add the other ingredients. Stir them together.
- Cover the pot and let it simmer over low heat for an hour or longer until the vegetables are tender.
Storage
Transfer uneaten stew to the refrigerator in an airtight container. If you get it into the fridge right away so it cools quickly, it can stay there safely for up to 4 days.
Reheat the desired portion on the stovetop or in a microwave oven.
Freezing
If leftovers aren't going to be eaten in a day or two, they freeze well in an airtight container for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave.
Top Tip
Stew is better after it sits for a while. While there's nothing wrong with eating this one 10 minutes after it has finished cooking, leftovers will be even better the next day! Just be sure to keep them properly refrigerated.
FAQs
I prefer white rice flour as a thickener in beef stew. It's readily available and doesn't create the stretchy, gummy texture that tapioca or arrowroot flour can. Cornstarch will work and give a translucent appearance, but many people cannot tolerate corn.
Yes, you can use brisket or round roast and cut it into chunks. Chuck is often cut up as stew meat, due to its marbling and flavor.
What to Serve with Beef Stew
Beef stew is nice served with fresh or toasted bread.
Recipe
Gluten-Free Beef Stew
Equipment
- 1 Pressure Cooker Or Dutch oven on stovetop
Ingredients
- 2 tablespoons white rice flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 pound beef stew meat
- 2 tablespoons avocado oil
- 4 cups beef broth homemade is best
- 1 large yellow onion peeled and cut into chunks
- 2 large carrots peeled and cut into chunks
- 1 pound potatoes scrubbed and cut into bite-sized chunks
- 8 ounces mushrooms sliced
- 1 14.5-oz can diced tomatoes
- 1 teaspoon dried thyme
- fresh thyme for garnish optional
Instructions
- Combine flour, salt, and pepper in a mixing bowl. Toss the beef cubes in this mixture to coat them.2 tablespoons white rice flour½ teaspoon fine sea salt½ teaspoon ground black pepper1 pound beef stew meat
- Heat the oil in a Dutch oven or an Instant Pot set to Saute. Brown the floured beef cubes in the hot oil.2 tablespoons avocado oil
- Add a little of the broth to the hot Instant Pot and scrape the bits loose from the bottom to deglaze it. This should prevent the burn warning.4 cups beef broth
- Add the remaining broth and all of the other ingredients. Bring to a boil and then simmer for an hour or longer. If using an Instant Pot, set it to cook on high pressure for 20 minutes and then allow for natural release for at least 10 minutes.1 large yellow onion2 large carrots1 pound potatoes8 ounces mushrooms1 14.5-oz can diced tomatoes1 teaspoon dried thyme
- Before serving, taste your stew for seasoning and add more salt if necessary. The broth you use will determine the saltiness and each time you make this, it might be different.
Cathy Brak says
I made this with sweet potatoes last night for dinner, and it was delicious!