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I have the best, quick, easy, and cozy Wednesday dinner, Better For You Instant Pot Spicy White Bean Beef Stew.
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.
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.
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!
Instant Pot Spicy White Bean, Beef, and Potato Stew
Servings: 6 servings
Calories Per Serving: 626 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Guess it’s a cozy stew kind of Wednesday night.
I just purchased an Instant Pot and can’t wait to try this. Would this be quick release or natural release? Thank you!
You can use either or, but I normally use quick release. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello! How long would this take without an instant pot? I have a stew pot like a Le Creuset. Thank you!
You can just follow the directions as is and cook on the stove over medium heat for about 20-30 minutes or until the chicken is cooked through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
HI
this was perfect. i tweaked it a bit at the end, instead of cranking up the oven i crammed the beans and kale in the instant pot after the initial cooking and put it back on for 5 minutes. I did brown the meat on the stove top before cooking too. turned out great.
Well done!!
matt
I am so glad this turned out well for you! Thank you so much Matt!
Hi,
Total side note, just watched your brother win the gold medal!!!
Holy smokes that was awesome!
Congrats to all
Matt
Thank you so much! I could not be more proud of him!
I’m so craving a warm and cozy meal – this is the perfect winter dinner idea! 🙂
Thank you Laura!
Do you know a non alcoholic substitute for the red wine?
Sure! You can use pomegranate juice or more beef broth. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
This is my first Half Baked Harvest recipe that I am making…so excited! I am kind of new to the IP world…so I did am not sure how you want the venting on this as you did not specify. Should I keep it closed and let do a natural release or a quick release?
Thanks in advance!
HI! I like to use the natural release, so keep it close. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. Hope your first HBH recipe is a huge success! Thank you for reading! 🙂
Can you also make this in the slow cooker?
Yes, making in the slow cooker will be great! I’d slow cook on low for 6 hours. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey Tieghan,
This stew looks perfect and I’m looking forward to making it over break. I looked into getting an instant pot for my bonus brother, but he’s new to cooking (and they’re really expensive ?), so I might just get him a slow cooker for Christmas ?. Do you have any recommendations for making this in the slow cooker? Should I brown the meat first, then add it to the slow cooker on high for 4-6 hours (and add the carrots during the last 30minutes-hour)? Haha I don’t mind using the slow cooker on a cold winter day and think the smell of warm stew is perfect for cozying up inside. 🙂 I’m looking forward to making this and hope you’re having a restful week!
HI!! Yes, you can either brown the stew on the stove before adding to the slow cooker or finish the stew in the oven as directed in the recipe. Either option would be great! I’d just add the carrots in the beginning of cooking, but I like my carrots softer. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. I’d get him a slow cooker, they are my favorite!
Looks delicious! I’m expecting your cookbook to go under my Christmas tree very soon. I’m so excited.
That is amazing! I hope you love the book! Thank you Kimberly!
I don’t have an instant pot. Do you think this dish could be prepared in a slow cooker?
Same question.
Yes! Just slow cook on low for 6-8 hours and finish in the oven as directed to brown the beef. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thank you! Can’t wait to make this!
Thank you! I hope you love this!
I’m impressed how pretty you can make beef stew look, Tieghan! 🙂 Looks delish!
Thank you Natasha!
Looks delicious! Is there any way to make this vegetarian?
Sure! Just omit the beef, add 8 ounces mushrooms and then an extra can of beans. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
That sounds great! Thank you so much. Cannot wait to make this!
I hope you love it! thanks Rian!
I love it! The extra step of broiling the meat is pure brilliance and I definitely don’t mind sacrificing a dish in the name of flavor. Stay warm, Tieghan and thanks for sharing this one!
Thank you Tori! I hope you’re staying warm as well!
Okay, bread toast, not so much, but parmesan? Hell YEAH!
I’m really considering make this soon, although I don’t own instant pot. So traditional coking methodes for me, but I think it will be comparably delicious. It has so tasty ingredients. I mean, come on – a solid beef chunks, the creamy gentle white beans, all the carrots and some greens? I’m all into that. Not a fan of potatoes, but I can swap them easily for.. hm, turnip sounds like a good idea. Or beets. The world is our oyster, isn’t it?
And I don’t think that healthy food is not comforting. It’s the exact opposite! It comforts me more when I know that I’m providing my body with nutrients, minerals, vitamins and all that good stuff. Plus veggies are so yummy. However, we cannot omit the cheeeeese. And a good portion of beef, because gainzzz! Proteins are important!
Thanks a lot for this inspiration, Tiegh, I love it really much.
P.S. I will probably spam you also on IG, if you decide to make a post of this, as usually.. Hope you don’t mind it.
Hugs,
||Jar||
I do not own an instant pot. How long on top or in stove? Thank you so much.
^ Second this comment. No instant pot here. How can we make this on the stove top/oven? Thank you!
HI! Yes, you can make this in the oven. Just cook at 325 degrees for 2-3 hours or until the beef is tender and the sauce has thickened. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I am so glad you are liking this recipe and hope you love it when you make it! I think veggies make me feel so good as well, so I am glad they are your comfort foods.. but cannot forget the cheese! Thank you + have a great week!
THis is the kind of midweek dinner I always go for! Easy and cooks on its own? Couldn’t ask for more on a wednesday.
https://bloglairdutemps.blogspot.pt/
Yes! Perfect for midweek. I hope you love this Ruth, thank you!