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I have the best, quick, easy, and cozy Wednesday dinner, Better For You Instant Pot Spicy White Bean Beef Stew.

Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Apparently this week is all about midwest..ish style comfort foods. With Monday’s Spaghetti Pie and today’s Beef Stew, I’m going back to my Ohio roots. Not sure what’s gotten into me, but I got this idea for a spicy white bean beef stew and really loved the sound of it. Normally, beef stew is not something I really have a strong desire to make. Anything beef and stew just doesn’t usually come to mind, but again, something came over me and this just sounded really good.

So I took the idea and went with it, which is something I’m trying to do more of, instead of sitting on it for days and then deciding it’s actually a bad idea. The way my brain works, it’s great and so awful at the same time.

Anyway, I went for it and since I’m on a quick and easy kick, I decided to try this out in the Instant Pot. I was nervous. I’ve had a few successes with the instant pot, see this chicken ramen (love, love, love this recipe so much) and these turkey meatballs (with spaghetti squash so it’s healthified!). But for my two successes, I’ve had countless fails. To say that figuring out the Instant Pot has been tricky would be an understatement. I gave up for a while, but I’m pretty happy I decided to give it another try because this easy beef stew is game changing.

Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Here’s how this goes. Add everything to the instant pot, set it to the meat and stew setting for thirty-five minutes. Transfer the stew to a baking dish, broil for a few minutes to caramelize the meat and veggies. EAT. With plenty of toasted bread and maybe some parmesan too. If you’re into that, which I am.

Okay. I realize that a lot of you are like, wait, why do we have to dirty another dish and broil this?

Here is why. The meat needs some caramelization on it to add flavor. Normally, I would brown the meat before cooking the stew, but I don’t love browning meat in the Instant Pot. It’s a little small and it’s hard to control the heat. Trust me, this broiling method makes life easy and makes for a delicious, non-chewy stew. Plus, it’s only one additional step, making this entire dinner a two-step process.

Guys you got that. You can do it.

Also, finishing the stew in a baking dish or a pretty cast iron dutch oven makes for a much prettier presentation. So, if you wanted to serve this as a holiday meal, no one would ever have to know that it did not actually slow cook all-day.

Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Seeing as this last week was heavy on the comfort foods, and just food in general (hello to all those Thanksgiving appetizers and pies), I though it might be nice if I also lightened this recipe up a bit. Meaning, I added a ton of carrots (mainly because carrots cooked in red wine are maybe one of my favorite things ever), lots of protein and fiber rich white beans, and a few large handfuls of greens. For the greens, I used spinach because it’s what I had on hand, but I’d use a hearty winter green like a chard or kale. These will hold up better in the stew. That said, the spinach was still delicious.

I also added some chili peppers to give the stew a little unexpected heat. The spice in the chili peppers is said to really rev up our metabolisms, making this the perfect post Thanksgiving week dinner.

Who says comfort food can’t be healthy too!Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Instant Pot Spicy White Bean, Beef, and Potato Stew

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 524 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 pounds beef chuck, fat trimmed and cubed
  • 1 sweet onion, diced
  • 2 cloves garlic, minced or grated
  • 4 carrots, chopped
  • 1/2 pound mixed baby potatoes, halved
  • 3-4 jarred hot chili peppers in oil roughly, chopped (I buy Delallo Brand)
  • 2 tablespoons all-purpose flour or arrowroot powder (gf option)
  • kosher salt and black pepper
  • 2 cups low sodium beef broth
  • 2 cups red wine
  • 1/3 cup tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 can (14 ounce) white beans, drained
  • 2 cups winter greens, such as char kale or spinach

Instructions

  • 1. In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high. 
    2. Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy! 

To make in Oven

  • 1. Preheat the oven to 325 degrees F. 
    2. In a  large oven safe dutch oven, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Transfer to the oven and cook 2 1/2-3 1/2 hours or until the meat is fork tender and falling apart. Preheat the broiler to high.
    3. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy! 
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Better For You Instant Pot Spicy White Bean Beef Stew | halfbakedharvest.com @hbharvest

Guess it’s a cozy stew kind of Wednesday night.

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Comments

  1. This was amazing. I did the oven version and cooked for about 3 hours. WOW!!! It’s my fiancé’s new favorite. So delicious.

    1. Hi Marissa,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan

  2. Just made this in the Instant Pot and it is definitely beef soup, not beef stew. WAY too much liquid. Added some flour to a cup of the liquid and am desperately trying to boil it down on the stovetop in a dutch oven.

  3. 5 stars
    Do yourself a favor and make this recipe ASAP. The flavors are amazing!!!!

    I decided I wanted to make this in the crockpot, so I browned the meat first, then deglazed the pan with the red wine. I put those two items and everything else (minus the kale and beans) in the crockpot on high until it started bubbling and then I turned it down to low. I also added some celery and cubed butternut squash (in attempt to clean out my fridge). I let it cook for 6 hours. After 4 hours of cooking, I added more beef broth and a cup of dried barley. Then after 5 hours, I added the kale and beans and let it cook for an hour longer. Since I browned the meat a the beginning, I opted to skip the broil method at the end.

    It turned out amazing!!!!! I’m sure her recipe unmodified is also amazing. I just love to jazz things up in the kitchen, plus the barley added a lovely extra texture.

  4. 5 stars
    Stewriffic! This is hands down THE BEST beef stew I’ve ever made. I used Kale as my leafy green and loved the texture & color it gave. The spice from the peppers was just right. I used my Dutch oven and went the low and slow method. I can’t say enough about how stinking good this was!

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