This Instant Pot Beef Daube Stew is a cozy, flavor-packed dish that brings the richness of slow-cooked comfort to your table in just over an hour. Tender chunks of beef melt in your mouth, while carrots and onions soak up the savory, wine-infused broth, creating a symphony of textures and tastes. The blend of herbs and spices adds depth, making every spoonful a warm, satisfying experience.
With only 15 minutes of prep and 40 minutes of cooking, this stew is perfect for busy weeknights or lazy weekends. The Instant Pot locks in all the robust flavors, delivering a hearty meal that’s as nourishing as it is delicious. Serve it with crusty bread or over mashed potatoes for a meal that feels like a hug in a bowl.
Ingredients for Instant Pot Beef Daube Stew
- 2 pounds beef chuck roast, cut into 1″ cubes
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 4 carrots, chopped
- 2 ribs of celery, chopped
- 1 onion, diced
- 12 garlic cloves, crushed
- 1 Tablespoon tomato paste
- 1 cup cranberry juice + 1 teaspoon vinegar (substitute with red wine for a richer flavor)
- 14.5 ounces canned diced tomatoes
- ½ cup beef broth
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- Dash of ground cloves
Step-by-Step Instructions
- Season the beef: Sprinkle the beef cubes with salt and pepper.
- Sear the beef: Press the SAUTE button on the Instant Pot. Add olive oil to the pot. Once hot, sear the beef cubes for a few minutes until browned on the outside (do not cook through). Remove and set aside.
- Cook the vegetables: Add carrots, celery, onion, and garlic to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and golden brown.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Deglaze the pot: Pour in the cranberry juice and vinegar, scraping the bottom of the pot to release any browned bits (this prevents the burn notice).
- Combine ingredients: Return the beef to the pot. Add diced tomatoes, beef broth, rosemary, thyme, bay leaf, and a dash of cloves. Season with additional salt and pepper to taste.
- Pressure cook: Secure the lid on the Instant Pot and turn the knob to SEALING. Press the PRESSURE COOK button and set the timer for 30 minutes.
- Natural release: Allow the pressure to release naturally for at least 10 minutes (longer for more tender meat).
- Finish and serve: Discard the bay leaf. Serve the stew over hot mashed potatoes for a comforting meal.
Perfect Pairings: Serving Suggestions
This hearty Instant Pot Beef Daube Stew is a meal on its own, but pairing it with the right sides can elevate your dining experience. Serve it over creamy Instant Pot Mashed Potatoes for a classic comfort food combo. Alternatively, try it with crusty French bread or buttery egg noodles to soak up the rich, flavorful sauce. For a lighter option, a simple green salad with a tangy vinaigrette balances the stew’s richness perfectly.
Storing and Reheating Like a Pro
This stew tastes even better the next day as the flavors meld together! Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the sauce. For freezing, portion the stew into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
Short on time? Prep your ingredients ahead of time! Chop the carrots, celery, and onion the night before and store them in the fridge. You can also trim and cube the beef chuck roast in advance. If you’re using dried herbs instead of fresh, measure them out and keep them ready in a small bowl. These little steps can shave off precious minutes during cooking, making this recipe even more approachable on a busy weeknight.
Recipe Variations to Mix It Up
Feel free to customize this stew to suit your taste or pantry staples. Swap cranberry juice for red wine for a deeper, richer flavor. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in after cooking. For a heartier version, add diced potatoes or parsnips along with the carrots. Vegetarian? Substitute the beef with mushrooms and use vegetable broth instead of beef broth.
Why Natural Release Matters
Don’t rush the natural release! Allowing the pressure to release naturally for at least 10 minutes (or longer) ensures the beef becomes melt-in-your-mouth tender. If you’re short on time, you can do a quick release after 10 minutes, but the meat may not be as tender. Patience pays off here—your taste buds will thank you!
Instant Pot Beef Daube Stew
Equipment
- Instant Pot
Ingredients
- 2 pounds beef chuck roast, cut into 1″ cubes
- salt and pepper, to taste
- 1 Tablespoon olive oil
- 4 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, diced
- 12 cloves garlic, crushed
- 1 Tablespoon tomato paste
- 1 cup cranberry juice, + 1 teaspoon vinegar*
- 14.5 ounces canned diced tomatoes
- 1/2 cup beef broth
- 1 teaspoon chopped fresh rosemary, (or 1/2 teaspoon dried)
- 1 teaspoon chopped fresh thyme, (or 1/2 teaspoon dried)
- 1 bay leaf
- dash of ground cloves
Instructions
- Sprinkle beef cubes with salt and pepper.
- Press the SAUTE button on the Instant Pot.
- Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren’t cooking the meat, just searing the outside!). Set meat aside.
- Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
- Add in tomato paste with the vegetables and cook for about 1 minute.
- Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
- Add the beef back into the pot.
- Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
- Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
- Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
- Throw away the bay leaf.
- Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!).