Meal prep friendly Instant Pot beef stew with tender beef, hearty vegetables, and rich sauce — perfect for lunches or make‑ahead dinners.

2 lbs beef chuck or stew meat, cubed

Salt and pepper, to taste

3 tablespoons all-purpose flour

1 large onion, diced

2 cloves garlic, minced

3 carrots, chopped

2 potatoes, diced

1 cup peas (fresh or frozen)

2 ribs celery, chopped

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

4 cups beef broth

1. Season beef with salt and pepper, then toss with flour.

2. Set Instant Pot to “Sauté” and brown beef in batches; set aside.

3. Add onion and garlic; sauté until soft.

4. Stir in tomato paste and Worcestershire sauce.

5. Return beef to pot. Add carrots, potatoes, celery, peas, thyme, bay leaf, and beef broth.

6. Close lid and seal. Cook on HIGH pressure for 35 minutes.

7. Let pressure release naturally for 10 minutes, then quick release.

8. Remove bay leaf, adjust seasoning, and divide into meal prep containers.

Let stew cool before sealing containers.

Reheat gently; add extra broth if needed.

Freeze portions up to 3 months; thaw overnight in fridge.

Keywords: instant pot beef stew, meal prep beef stew, make ahead stew