Beef Stew with Radish Recipe is an easy winter soup recipe perfect for comfort food and a favorite family dinner idea for a quick dinner!
This Instant Pot Beef Stew with Radish Recipe is just perfect for a quick, delicious and soul-warming meal on those chilly fall and winter evenings!
We love this Instant Pot Beef Stew with Radish
It is that time of year when the temperatures are dropping around the country and many folks are craving hearty soups and stews to take the chill off at dinner time.
Who doesn't love a good Instant Pot recipe? They are so easy to use and they make mealtime a total breeze!
This Beef Stew with Radish was inspired by our Slow Cooker Beef Barley Soup Recipe, because we love trying new, unusual ingredients! This peppery Beef Stew turned out SO GOOD!!!
This Irish Soda Bread pairs really well with our Beef Stew recipe too!
If you aren't familiar with Instant Pots yet, they're basically the opposite of a slow cooker. Sure, you can throw a meal into a slow cooker before you leave for work in the morning and have a great home-cooked meal waiting for you when you get home.
But isn't it nice to be able to do the exact opposite, and throw everything into an Instant Pot when you get home - or any old time - and have dinner ready within 30 minutes or so?
It's the ultimate one-pot meal machine!
Looking for other Soup recipes like my Beef Stew with Radish?
Check out these crock pot, slow cooker and instant pot recipes that I have shared over the years, like our Slow Cooker Chicken and Rice Stew Recipe.
Soup and Stew Recipes
- Stuffed Pepper Soup Instant Pot
- Instant Pot Keto Broccoli Cheddar Soup
- 30 Minute One Pot Meatless Black Bean Chili Recipe
- Chicken and Matzo Ball Soup Recipe
How to make Beef Stew with Radish
We use a mix of watermelon radishes, purple daikon radishes, sweet potatoes, white potatoes, parsnips in this Beef Stew with Radish.
You will want about 5 cups total, but you can go up or down about a cup and still have great results.
Ingredients you will need to make Beef Stew with Radish
- 3 pound boneless chuck roast
- 4 to 5 cups quality stock or bone broth (our favorite is actually to use homemade chicken bone broth)
- 1 cup frozen peas
- 1 large onion
- 1 tablespoon avocado or olive oil
- ½ to 1 tablespoon thyme or a few fresh sprigs
- Himalayan salt and pepper to preference
Directions for how to make Beef Stew with Radish
Set your Instant Pot to Sauté and add in the oil. Chop and sauté the onions until perfectly browned, then brown the meat on all sides.
You can then add the stock/broth. Wash, peel and chop all your root vegetables then layer them on top of the meat.
Sprinkle with a bit more seasoning to preference. Double check the seal and then lock the lid in place. Switch your setting to the Meat/Stew setting and set for 70 minutes.
The exact time needed for your cut of meat might vary depending on the exact size, shape and thickness.
Allow the Instant Pot to cook the stew all the way through. Once the 70 minutes is up, the pot will beep a couple of times and then start to count back up again as it slowly natural pressure releases (NPR).
Allowing the pot to NPR vs quick release of pressure, will help lock the moisture in the meat.
This might take up to an additional 25 minutes, you can speed this up a little by carefully placing a cold wet cloth on top of the lid.
I add in the frozen peas after opening the pot to help cool it down a little bit before serving.
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To print this Instant Pot Peppery Radish Stew Recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Instant Pot Peppery Radish Stew Recipe
Ingredients
- 3 pound boneless chuck roast
- 4 to 5 cups broth vegetable or beef broth or stock
- 1 cup peas frozen
- 1 onion large
- 1 tablespoon olive oil or avocado
- ½ to 1 tablespoon thyme or a few fresh sprigs
- salt and pepper to preference
Instructions
- Set your Instant Pot to Sauté and add in the oil. Chop and sauté the onions until perfectly browned, then brown the meat on all sides.
- You can then add the stock/broth. (I actually like to blend the broth with the cooked onions and herbs as shown in images 3 and 4, then pour over the meat).
- Wash, peel and chop all your root vegetables then later on top of the meat. Sprinkle with a bit more seasoning to preference.
- Double check the seal and then lock the lid in place. Switch your setting to the Meat/Stew setting and set for 70 minutes. The exact time needed for your cut of meat might vary depending on the exact size, shape and thickness.
- Allow the Instant Pot to cook the stew all the way through. Once the 70 minutes is up, the pot will beep a couple of times and then start to count back up again as it slowly natural pressure releases (NPR). Allowing the pot to NPR vs quick release of pressure, will help lock the moisture in the meat. This might take up to an additional 25 minutes, you can speed this up a little by carefully placing a cold wet cloth on top of the lid.
- I add in the frozen peas after opening the pot to help cool it down a little bit before serving.
Dave says
Is it me, or are the radishes missing from the recipe? 😉
Jenn says
Ha ha! No it's there in the intro - because you can use a variety of veggies - We use a mix of watermelon radishes, purple daikon radishes, sweet potatoes, white potatoes, parsnips…
you’ll want about 5 cups, you can go up or down about a cup and still have great results.
sophia says
Really like it