Go Back
–+ servings
beef stew in bowl
Print

Spicy Beef Stew

This spicy beef stew is a pressure cooker gem. Lots of tender meat, flavorful root vegetables, and a silken sauce makes it the best one-pot dinner.
Course Soups and Stews
Cuisine Indian
Keyword beef stew, instant pot stew, meat recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 468kcal
Author Saima Zaidi

Equipment

  • 6-quart Instant Pot Duo

Ingredients

  • 2 tablespoon light olive oil
  • 1.2 pounds boneless lean beef chunked
  • 2 bay leaves
  • 8 garlic cloves chopped
  • 1 teaspoon dried chilli flakes
  • 1.5 teaspoon freshly ground black pepper
  • sea salt to taste
  • 3 medium carrots chopped thickly
  • 2 medium turnips peeled and quartered
  • 1 cup shallots peeled
  • 3 tablespoon thick tomato paste
  • 2 cups beef broth
  • 1 cup water
  • 3 fresh thyme sprigs
  • 2 tablespoon all-purpose flour dissolved in a few tablespoons of water
US Customary - Metric

Instructions

  • Switch on your instant pot to sauté (medium) and add the oil to the inner steel insert. When hot, add the beef and fry until browned. Move around the beef with a fork while frying and be careful not to char it. 
  • Add the rest of the ingredients through to the thyme sprigs and cancel sauté. Deglaze the pot, secure the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 12 minutes. When the timer beeps, wait for 5 minutes before releasing the steam. 
  • Open the pot and and discard the thyme and bay leaves. Turn on sauté again. Add the flour slurry and cook on medium heat until the sauce thickens (2-3 minutes). Serve hot in bowls. 

Notes

  1. This beef stew tastes wonderful all by itself, but you can pair it with some crusty bread if you want to.
  2. If you don't have fresh thyme on hand, substitute with parsley. It won't be the same as thyme but parsley goes very well with chunky stews and soups too.  
  3. Don't over brown the beef while frying it. Add the rest of the ingredients as it starts turning brown. 
  4. Reduce the amount of red chilli flakes according to your preference and especially if you don't want the stew to be spicy. 
  5. Don't forget to deglaze the pot before pressure cooking the stew. 

Nutrition

Serving: 1cup | Calories: 468kcal | Carbohydrates: 26g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 704mg | Potassium: 1064mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8040IU | Vitamin C: 26mg | Calcium: 98mg | Iron: 5mg