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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.
This tastes like it was simmering all day – delicious! I made it with emu rump because my weirdo husband bought a bunch of emu meat, and it turned out great.
Thank you Jamie! xTieghan
This tasted delicious but I seemed to have a lot of extra liquid when it was done. It was difficult to transfer to the oven. I’m wondering if this is just how my pressure cooker cooked or if this recipe is supposed to have a lot of liquid?
HI! The recipe should have liquid, but not enough to make soup! If you have too much, just reduce the liquid by 1 cup. Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan
Is there a substitute for the hot chili peppers in oil?
HI! You can leave the chili peppers out if you prefer. Not a huge deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I love this recipe! Question…when cooking in the oven do I cover the pot or leave uncovered? Thanks!
HI! I like to cover the pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tieghan – I’ve not had good luck with carrots in my Instant Pot. They always turn out mushier than I’d prefer. Do you have any suggestion? Cut into bigger chunks/slices (I’ve been doing about 1/2 to 3/4″ slices)? Or reduce the under-pressure cooking time? Thanks!
HI! I like to cut my carrots into large chunks, 1-2 inches usually. This really helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! This looks delicious! Do you have a red wine you would suggest using? I have no knowledge of wine. I know I could google but I figured a suggestion from the chef herself would be best. 🙂
Thank you!
Hi Shelby! I really like to use Merlot! I hope you love this recipe!
can you make this in a slow cooker and if yes, what would be the cook time?
HI! I would slow cook for 6-8 hours on low. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Yum, planning to make this next weekend in my slow cooker…
My husband is a big baby when it comes to spice (but I enjoy it)…if I use half the amount of chili peppers do you think they will make it into a very mild spice or should I cut it down to only 1?
Also, I am used to adding a splash of balsamic and worstershire…but have never used wine. Do you think I should omit them? I don’t want it to clash with your ingredients. Your recipes are the best.
Thanks, Tieghan!
HI! I think using half the amount of peppers will really mellow out the spice. I would think it should be just fine that way. I would not use the worstershire or balsamic. I don’t think it is needed Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
If cooking in the slow cooker do you need to transfer the whole stew in the oven or just the beef? I don’t have a dutch oven pot and was wondering how else you can cook this? Would a glass 9×13 inch casserole dish work?
Thanks!
Hey Liz! YOu can just brown the beef. I am sure that will work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Do you quick release this? Or natural release?
You can use either or, but natural release works well with this recipe! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Thanks for posting this…my absolute favourite recipe that I use all the time now. It’s so easy and always tastes great.
Thank you!
Made this tonight in my instant pot. Loved it!!! I doubled the veggies and beans so it would be a bit healthier. It was a big hit, super easy and lots of leftovers. Definitely a keeper. Thanks!
Thank you Emma!
Do you release the steam or let it naturally release?
I use quick release, but either or works. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Can you use raw (uncooked) beans and put them in at the beginning?
I am not sure, I have not tested that so I really cannot say. I would cooked to be safe. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Can I use dried chili peppers instead of jarred?
Sure! I’d use 1/2-1 teaspoon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂