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Best Beef Stew (Instant Pot & Oven Directions!)

Saucy, hearty, and made with simple, good-for-you ingredients like potatoes, carrots, beef, tomato juice, and spices. Make it in the Instant Pot in a flash or in the oven, cooked low and slow. Both cooking methods give drool-worthy results. Don't forget the crusty bread for dipping!
Course Main Course
Cuisine Main Dish
Keyword Easy Instant Pot Recipes, Best Beef Stew Recipes
Servings 6 servings
Author Stephanie Simmons


  • 2 and 3/4 cups tomato juice
  • 24 ounces beef stew meat
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 large yellow onion, sliced
  • 6 medium yellow potatoes
  • 1/2 tsp salt
  • pinch of pepper
  • 3 TBSP all-purpose flour
  • 1 tsp thyme
  • 1 large clove garlic, minced
  • 1 cup peas Optional - I usually don't use them but I know some people love them in their stew!


  • Prep: Preheat oven to 325 degrees F, if using oven method.
    Roughly chop the potatoes, celery, and carrots. Set aside. In a bowl, add the flour, salt and pepper and mix. Toss the beef in this mixture to coat.
    Stir in a cup of frozen peas (it’s important to do this after it’s done cooking, they will turn to mush if you add them at the beginning with everything else). Serve warm with some crusty bread
  • Instant Pot Method: Place the beef in the bottom of the Instant Pot (make sure you use the metal LINER that it comes with - never put food directly into the pot itself). Add the celery, carrots, and potatoes. Add the onions on top. (I didn’t stir everything together). Pour the tomato sauce in and add the garlic, thyme, and an extra pinch of salt + pepper.
    Make sure the vent is set to “sealing” and select the “stew/meat” setting on the Instant Pot. Cook for 35 minutes. When it's finished cooking, let the pressure release naturally (takes about 15 minutes).
  • Oven Method: Add everything to a dutch oven and cook for 1 hour 45 minutes - 2 hrs 10 minutes. It's done when the beef is tender and the veggies are soft - check it at 1 hour 30 minutes. (I like to pull out a piece of meat, a piece of potato, and a piece of carrot, and cut into them all to make sure they're tender/done. Taste the meat to see if it's tender enough.)
  • Serve + Store: Stir in the peas when done cooking (for either method) if using. Serve warm, with crusty bread! Store leftovers in an airtight container in the fridge for up to 1 week.