Easy Sunday Stew Recipe

Difficulty: Easy Recipe Type: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Whole30
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Serves 6


  • 1.5 lb beef stew meat
  • 2 large carrots, roughly chopped
  • 2 large parsnips, roughly chopped
  • 1 medium onion, chopped
  • 14 oz can fire-roasted diced tomatoes
  • 2 tsp sea salt
  • 2 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 cup chicken broth
  • Black pepper, to taste


Add the stew beef, carrots*, parsnips*, onion, diced tomatoes, salt, rosemary, smoked paprika, and chicken broth to your Instant Pot. Stir all the ingredients to combine.

Place the lid on the Instant Pot, and close the valve. Set the timer to 30 minutes on Manual.

After the time is up, allow the pressure to release naturally for 15 to 20 minutes for best results. (Quick releasing the pressure can cause the meat to toughen up.)

Adjust the seasoning with salt and black pepper. Serve immediately, refrigerate for up to 5 days, or freeze for up to 3 months.


Recipe Notes

*I rough chop my carrots and parsnips so they don't turn to mush in the Instant Pot. Ex: cut a medium-sized carrot into 3 or 4 chunks.

**Slow cooker modifications:

  • Increase the bone broth to 2 cups.
  • Increase the cooking time to 5-6 hours on low.
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