Instant pot beef stew! Six ingredients, 45 minutes, very simple. It’s a perfect and cozy dinner for those cold fall and winter days.

Introduce my favorite food: beef stew. You can do it in an instant pot, like instant pot beef stew. This meal will change your life.

To answer your question, yes, I have become a new person since this stew came into my life. I’m a part-time vegetarian who doesn’t like beef but now likes beef stew. I put my newfound love of goulash down to two things: 1) It’s easy to make, and 2) Goulash is delicious, and I love the gravy. I think I was judging you.

My husband, Bjork, and I grew up together in a small town in Minnesota. When we sat down to eat the goulash the first time our friends Tyler and Heidi delivered it, we almost simultaneously said, “This tastes like Cambridge.” For both of us, the goulash tasted like Sunday dinner with grandma and grandpa. It tasted like love. It tasted like home.

That’s why it’s perfect for our Feeding Broken Hearts series. Food, love, home. 100% pure brand.

How to make instant beef stew

1. Cut the beef into cubes and place in an instant pot.

Cut the meat pieces, discard the fat, and place in an instant pot.

2. Add sliced onion.

My favorite way to slice the onions for this is thinly using a mandoline. Just the perfect texture!

3. Add vegetables.

Carrots and celery join the party! I like to cut them thin and thick so they’re about the size of meat.

4. Add salt, sugar and tapioca.

You heard me right—tapioca! This will allow the stew to reach the right thickness. Salt and sugar bring flavor and sweetness.

5. Pour in tomato juice and cook.

Add a little tomato juice, set the instant pot to cook, and walk away! Cook everything together for about 35 minutes.

6. Bake in the oven.

This step is not required, but I highly recommend it! Transfer the cooked stew to a household casserole dish and place it in the oven for a few minutes before serving.

• Instructions for Instant Pot: Place all ingredients in an Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). When done, let everything ripen for about 10 minutes before releasing steam. Technically, it’s done now, but I recommend a quick fry in the oven at the end (see note below).
• Conventional oven method: Preheat oven to 320 degrees. Place all the ingredients in a baking dish – glass or ceramic (we used a round casserole dish – between 8 x 8 and 9 x 13). Cover with foil and bake for 3-4 hours. If the gravy is drying out, add a little water to loosen the sauce before serving. Please see the notes below for additional changes/instructions.
• Slow Cooker Instructions: Put everything in the slow cooker. Cook on low heat for 6-8 hours or on high for 4 hours until tender and cooked through. Technically, it’s done now, but I recommend a quick fry in the oven at the end (see note below).
• Finish in the oven: Whether you make it in the oven or in an instant pot, I recommend roasting it in a hot oven (around 400 degrees) for 10-20 minutes, covering, and serving. This gives the meat flavor, caramelizes the top, and thickens the gravy.