Name: Instant Pot Recipes Crockpot Beef Stew Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 lbs beef chuck, cut into chunks; 3 carrots, peeled and chopped; 3 potatoes, cubed; 2 celery stalks, chopped; 1 onion, diced; 3 cloves garlic, minced; 3 cups beef broth; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp paprika; 1 bay leaf; Salt and pepper to taste; 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

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I’ll be honest, nothing makes me feel more like a kitchen hero than when I throw everything into the pot, walk away, and come back to find dinner basically cooked itself. This is why instant pot recipes save me on the days when my brain can barely decide between folding laundry or ignoring it. This beef stew casserole is the kind of comfort food you secretly wish you could eat in pajamas with a blanket over your lap. I mean, why not? With tender beef, cozy veggies, and that rich slow-cooked flavor, it’s what stew recipes crockpot were made for—but in record time thanks to the Instant Pot. Honestly, I’ve tried the so-called best instant pot recipe lists, and while some are fine, this one sticks because it feels homemade without the endless wait. I grew up watching casseroles and stews land on the table at family gatherings like they were royalty. The best casserole recipes always had two things: flavor that hugs you back and enough leftovers to convince you lunch tomorrow is sorted. That’s exactly what you get here. And yes, it sneaks into the hall of fame with the best beef stew crock pot recipes, but quicker. Instant Pot Recipes Easy? Yep. Dinner tonight? Absolutely.

1) Key Takeaways
2) Easy Crockpot Beef Stew Casserole Recipe
3) Ingredients for Crockpot Beef Stew Casserole
4) How to Make Crockpot Beef Stew Casserole
5) Tips for Making Crockpot Beef Stew Casserole
6) Making Crockpot Beef Stew Casserole Ahead of Time
7) Storing Leftover Crockpot Beef Stew Casserole
8) Try these Main Course recipes next!
9) Crockpot Beef Stew Casserole Recipe
10) Nutrition

1) Key Takeaways

This stew brings the warmth of Sunday dinner into any weekday. I know the name sounds long, but Crockpot Beef Stew Casserole delivers comfort without fuss. You get the hearty beef flavor, rich broth, and the kind of vegetables that feel like home.

It’s an instant pot recipe that keeps dinner simple, tasty, and dependable. When life is busy, that’s the kind of cooking that saves the evening. It shows how instant pot recipes can fit real life without drama. This dish proves that.

You end with a meal that’s filling, family friendly, and surprisingly flexible. That’s why I keep coming back to this recipe. It holds a steady place in my kitchen, and I bet it will in yours too.

2) Easy Crockpot Beef Stew Casserole Recipe

This recipe belongs on Cook Daily Recipe because it works for any season, and it never feels out of place. I cook it in the Instant Pot when I don’t have the luxury of all day simmering. It tastes like I worked harder than I did, and I’ll take that win every time.

The best part is the balance of flavors. Tender beef, soft potatoes, carrots with a touch of sweetness, and the kind of broth that tastes like it’s been waiting for you all along. Instant pot recipes like this show that easy doesn’t mean boring.

Check out the full guide on Cook Daily Recipe where I share meals I actually make at home. They’re not perfect, but they’re real, and that’s what counts when dinner is on the line.

3) Ingredients for Crockpot Beef Stew Casserole

Beef chuck: I like using this cut because it holds up during pressure cooking. The texture stays tender without falling apart into shreds. Plus, it’s more affordable than fancy cuts.

Carrots: They bring a natural sweetness. I chop them into chunks so they don’t vanish after cooking. They remind me of the carrots my grandma always threw into Sunday stew.

Potatoes: The starch thickens the broth, and you get soft bites that balance the beef. I prefer russet or gold, depending on what’s on hand.

Celery: It adds a background flavor that pulls the broth together. Without it, the stew tastes flat. I never skip it.

Onion and garlic: These two work as the base. They build flavor in minutes, and they set up the rest of the pot for success.

Beef broth: It keeps everything rich and hearty. Homemade is great, but I usually use store bought when I’m short on time.

Tomato paste: A spoonful makes the broth deeper and more balanced. It’s a small step that changes the whole pot.

Olive oil and spices: Thyme, paprika, and a bay leaf bring layers without stealing the spotlight. Salt and pepper pull it all together.

Cornstarch slurry: If you want the stew thicker, this quick trick works every time. It’s optional, but I usually add it for that cozy, hearty texture.

4) How to Make Crockpot Beef Stew Casserole

Step 1. Start with sauté mode. Brown the beef chunks in olive oil. This step locks in flavor, and it makes the kitchen smell like you’re already winning dinner.

Step 2. Pull the beef out, then toss in onion, garlic, carrots, and celery. Let them soften a bit. You’ll see the bits stuck to the bottom of the pot. Those are pure flavor.

Step 3. Stir in tomato paste and spices. That mix wakes up the broth before it even hits the pot. You want that depth from the start.

Step 4. Return the beef. Add potatoes, broth, and the bay leaf. Give it a quick stir so every chunk has broth covering it.

Step 5. Seal the lid, hit high pressure, and set 35 minutes. Walk away, do the laundry, or just sit down. The Instant Pot does the work.

Step 6. Let it naturally release for 10 minutes, then quick release the rest. That pause keeps the beef tender.

Step 7. If you like thicker stew, stir in the cornstarch slurry. Let it cook two minutes on sauté, and you’ll get a stew that clings to your spoon.

Step 8. Serve hot. I like it with crusty bread or sometimes over rice when I want more comfort on the plate.

5) Tips for Making Crockpot Beef Stew Casserole

Don’t skip browning the beef. I used to, thinking it saved time. Then I tasted the difference, and I never went back. That step builds the base of flavor the rest of the stew leans on.

Watch the vegetable size. If you cut them too small, they melt into the broth. I prefer big, chunky pieces that keep their shape through pressure cooking.

Add the thickener last. I use the cornstarch slurry only if I’m in the mood for thicker stew. Sometimes I leave it broth like, and it works just as well. Let your own taste guide you here.

6) Making Crockpot Beef Stew Casserole Ahead of Time

I’ve made this stew in the morning and reheated it at night. It tastes even better after sitting for hours. The broth pulls deeper into the beef and veggies, and the flavors settle into each other.

If you plan to cook ahead, stop before adding the cornstarch. Thicken it when you reheat. That way you keep control over the texture. It avoids the stew turning pasty.

Store the pot in the fridge or portion into containers for easy grab meals. It works for family dinner or single servings through the week. Instant pot recipes like this are built for busy schedules.

7) Storing Leftover Crockpot Beef Stew Casserole

Leftovers live happily in the fridge for up to four days. I keep mine in glass containers, since the stew can stain plastic. A quick stir after reheating brings it right back to life.

If you want longer storage, freeze portions in sealed bags or containers. Lay the bags flat for easier stacking. When you need one, thaw overnight in the fridge and reheat gently.

This dish makes me grateful every time I open the fridge and see a ready meal. It saves money and keeps me from late night takeout runs.

8) Try these Main Course recipes next!

9) Crockpot Beef Stew Casserole Recipe