Instant Pot Beef Stew

Yes, this freezes beautifully. Cool it completely, divide into portions, and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally, for 7–10 minutes until hot, or in the microwave in a covered bowl at 50% power for 4–5 minutes.

Yes. Parsnips, turnips, celery, or peas work well. Hard vegetables like parsnips and turnips should be cut to the same 1-inch size as potatoes and carrots and added in the second cook phase. Peas should be stirred in after cooking so they stay bright.

If too thin, use the 'Sauté' setting to simmer it uncovered for 5–10 minutes to reduce the liquid and concentrate flavors. If too thick, stir in a little water or broth, a splash at a time, until the gravy coats a spoon. A gravy that clings to the meat is ideal.

Yes. Brown it in a cast-iron skillet over medium-high heat, then transfer to the Instant Pot with the rest of the ingredients. You'll still get that deep flavor and won't heat up your kitchen as much.

Thaw it overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium heat, covered, stirring occasionally, for 7–10 minutes until hot. Add a splash of water or broth if it looks dry. The stew improves in flavor after a day, as the spices continue to meld.

Crusty bread for soaking up the gravy, egg noodles, mashed potatoes, or simple cooked rice. A side salad or roasted green vegetables adds brightness to cut through the richness.