American · easy

Weeknight Beef and Potato Stew

Name: Weeknight Beef and Potato Stew
Total time: 62 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs Stew Beef (chuck), cut in 1.5-inch cubes; 1 1/2 lbs Russet Potatoes, cubed; 3 medium Carrots, sliced thick; 2 cups Beef Broth; 1 medium Yellow Onion, diced; 3 cloves Garlic, minced; 2 tbsp Tomato Paste; 1 cup Frozen Peas (optional); 1 tbsp Worcestershire Sauce (optional)

A streamlined beef stew built for weeknights: stew beef, potatoes, carrots, and a savory broth made in under an hour using an Instant Pot or stovetop pressure cooker. The beef gets tender in 35 minutes under pressure instead of 2 hours on the stove. The flavor is completely developed, the vegetables are soft, and it's a complete meal.

1 hr 2 min
Total: 4
Serves: $13.00
Est. cost: 420
Cal/serving

Dietary, as tagged

Kid-friendly
Gluten-free
Dairy-free

Parent noteThe mild savory broth and soft vegetables make this broadly accessible. The pressure cooker turns a weekend stew into a weeknight dinner. No heat, no spice. Contains no common allergens; check Worcestershire for anchovy.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Stew Beef (chuck), cut in 1.5-inch cubes1 1/2 lbs
Russet Potatoes, cubed1 1/2 lbs
Carrots, sliced thick3 medium
Beef Broth2 cups
Yellow Onion, diced1 medium
Garlic, minced3 cloves
Tomato Paste2 tbsp
Frozen Peas (optional)1 cup
Worcestershire Sauce (optional)1 tbsp

Method

01
Cut stew beef into 1.5-inch cubes if not already cut. Season with salt and pepper.
02
Set Instant Pot to Sauté mode. Add oil and brown beef in batches, 3-4 minutes per batch. Transfer to a plate.
03
Add onion and garlic to the pot. Cook 2 minutes.
04
Add tomato paste and stir for 1 minute.
05
Return beef to pot. Add beef broth, Worcestershire sauce, carrots, and potatoes. Stir.
06
Lock lid. Set to Pressure Cook on HIGH for 35 minutes. Let pressure release naturally for 10 minutes, then quick-release.
07
Stir in frozen peas. Taste for seasoning. For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in on Sauté mode for 2 minutes.

420
Calories: 32g
Protein: 34g
Carbs: 14g
Fat