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Beef Stew “Pot Roast Style” in the Instant Pot

Beef Stew “Pot Roast Style” in the Instant Pot

Colder weather calls for a giant bowl of beef stew. There’s no denying that slow cooking stew in a dutch oven on the stove makes the house smell delicious; however, when you’re short on time you can create a flavorful beef stew in the Instant Pot in just over an hour! This recipe calls for a Beef Ball Tip Roast. This cut is a leaner roast with a more mild beef flavor compared to our traditional beef chuck roast. In this recipe, layers of flavor are built into the stew by using fresh vegetables, herbs, spices, wine and beef bone broth.

Shop 100% Pasture-Raised, Grass Fed & Finished Beef Ball Tip Roast

What is a Ball Tip Roast?

Beef Ball Tip Roast is a smaller roast cut from the bottom sirloin. These roasts are often overlooked due to their extremely low fat content. This of course means they have a tendency to dry out; however, this roast is a hidden gem if cooked carefully; grill or roast the same way you would Tri Tip! This cut shines when sliced thinly across the grain after a few minutes rest, and has the added versatility of performing well in a stew or pot roast.


Cooking tip: For this recipe to get tender meat pieces the ball tip roast should be cut into about 1 inch pieces, as well as trimming any fat or silverskin off. The fat can be added back into the stew to enrich the broth (see recipe for details). Due to the nature of this leaner roast the stew meat soaks up more beef bone broth than our fattier beef chuck roast.

Beef Stew “Pot Roast Style” in the Instant Pot

Prep time: 25 minutes
Cook time: 35 minutes (10 minute natural release, plus optional 5 minutes for slurry)
Total time: 75 minutes
Serves: 4-6

Ingredients
2 to 2 ½ pounds Beef Ball Tip Roast (trimmed and cut into 1-inch pieces)
1 tbsp kosher salt (sprinkled over meat)
1 tbsp tallow
1/2 cup dry red wine
28 oz beef bone broth
1 ½ tsp kosher salt
1 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tsp onion powder
1 bay leaf
1 tsp ground black pepper
1 yellow onion (cut in quarters)
1 stalk of celery (cut ½-inch in length)
4 medium carrots (cut 1-inch in length)
1 pound yukon gold potatoes (cut in quarters)
1 tbsp arrowroot starch (mixed with 1 tbsp of water)
Fresh parsley, chopped (for garnish)

Instructions

  1. Open and remove the roast from the packaging. Place on a large plate, pat dry with paper towels and sprinkle salt over the roast. Let sit at room temperature for about 30 minutes before cutting.
  2. On a cutting board cut and discard any silverskin from the roast. If any large fat chunks are present on the roast, trim fat off. Set the fat pieces aside as you’ll add those back into the stew before pressure cooking for additional flavor. Now cut the remaining roast into 1 inch square pieces.
  3. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then add the roast pieces and sear for about 8 to 10 minutes or until browned. In a medium bowl remove the browned beef and set aside.
  4. Add in the fat pieces, along with the onion quarters into the Instant Pot. Saute for a few minutes until the fat and onions are golden brown.
  5. Deglaze the pot by pouring in red wine and scraping the bottom to remove any browned bits. Bring to a simmer for about 4 to 5 minutes or until the wine has reduced by about half. Press the ‘Cancel’ function and then pour in the beef bone broth.
  6. Add salt, paprika, dried rosemary, dried thyme, onion powder, bay leaf and ground black pepper into the Instant Pot and stir to combine. Then add the browned beef back into the pot, along with the juices from the bowl. Mix the beef until fully coated in the liquid. Place the potatoes, carrots, and celery on top of the beef. Make sure not to stir!
  7. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on manual high pressure for 35 minutes.
  8. When the 35 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid.
  9. Optional: To create a thicker stew, in a small bowl mix together arrowroot starch and water. Add this mixture into the Instant Pot and use the “saute function”. Let the stew simmer until slightly thickened, stirring occasionally for about 2 to 3 minutes. As you stir, be careful not to break up the vegetables. Taste and adjust seasoning as needed.
  10. Serve beef stew in a bowl topped with fresh parsley.
  11. Store stew leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Step 2: Cut into about 1 inch pieces, as well as trimming any fat or silverskin off. The fat can be added back into the stew to enrich the broth (pictured in upper left corner).

Step 4: Sear fat pieces, along with the onion quarters into the Instant Pot.

Step 6: Place the potatoes, carrots, and celery on top of the beef. Make sure not to stir!

Step 8: After 35 minutes and natural release is done!

Serve and enjoy!!