If you have never heard of our Instant Pot beef daube stew with mashed potatoes recipe, then buckle up, because you are going to enjoy this delicious new beef stew recipe. The flavor found in this dish is not shy at all! When you make this beef daube provencal recipe you will be creating a wonderful savory dish that everyone is going to eat right up.
When you make our beef stew in an Instant Pot, not only can you speed up the cooking time, you will build even more flavor in less time. Plus the Instant Pot will do most of the heavy lifting for this beef daube stew recipe.
Recipe Ingredient Notes
- Beef chuck roast, cut into cubes
- Salt
- Pepper
- Olive oil
- Carrots, chopped
- Celery, chopped
- Onion, diced
- Garlic cloves
- Tomato paste
- Cranberry juice
- Vinegar
- Canned diced tomatoes
- Beef broth
- Fresh rosemary
- Fresh thyme
- Bay leaf
- Ground cloves
Equipment Needed
- Knife
- Cutting board
- Instant Pot (we love THIS one!)
- Wooden spatula
- Ladle for serving
How to Make Our Instant Pot Beef Daube Stew with Mashed Potatoes
- To make this delicious stew recipe, start by sprinkling some salt and pepper onto the beef cubes to season them.
- Once the beef has been seasoned, get your your Instant Pot and press the SAUTE button.
- After the screen on the Instant Pot reads “HOT” add the olive oil into the inner pot.
- When the oil is hot, place the beef into the oil to sear the outsides of the beef for a few minutes. NOTE: This is not to cook the meat, rather just searing the outside so we can lock the flavor in while it is cooking.
- When the meat is done searing, remove it form the Instant Pot and set it aside for later.
- Now, add in the chopped carrots, celery, onion, and the crushed garlic cloves to the pot and allow them to cook for about 4-5 minutes or until the begin to get slightly tender or have become a golden brown color.
- Next you will need to add in the tomato paste with the vegetables and continue to cook everything for another minute.,
- Once they are done cooking, pour in the cranberry juice (with the 1 teaspoon of vinegar) and scrape down the bottom of the pot with a wooden spatula to remove any of the burnt on pieces. This will help you avoid getting the BURN notice during the cooking of the stew.
- It is now the time to add the braised beef into the pot along with the diced tomatoes, beef broth, fresh rosemary, fresh thyme, a bay leaf, and a dash of cloves.
- You can also add any salt and pepper to your liking now, or wait until the end.
- Now place the lid on the Instant Pot, turn it to seal, and then make sure the valve is in the SEALING position.
- Then press the PRESSURE COOK button and set the timer for 30 minutes.
- When the timer is done let the Instant Pot do a natural release of the pressure for at least 10 minutes, but the longer the better!
- While the stew is cooking make up your favorite mashed potatoes!
- Once the pressure has been released, you can remove the lid and find the bay leaf and throw it away.
- Now simple place a generous scoop of mashed potatoes on a plate or bowl and then spoon your homemade beef stew over top!
Recipe Notes
You can also use 1 cup dry red wine, but I used non-alcoholic ingredients for this recipe. Use whatever you have on hand! You can also use 1 cup beef broth if you don’t have red wine or cranberry juice.
Frequently Asked Questions
If you are new to the french beef daube stew recipe, you might be wondering what is the best kind of beef to use for this recipe. While we use a beef chuck roast that is not the only meat you can use for this recipe. Serious Eats has a great and indepth list of cuts of meat that are great to use for beef stew! Make sure to take a look if you want to try using something you might already have at home.
Now to the real question, what actually is beef daube provencal? It is a french recipe that consists of a beef stew that in normally baised in wine and cooked on low for hours. The stew is then served over top of creamy mashed potatoes.
Beef daube vs. bourguignon – what is the real difference? The true difference lies in the simple changes to the recipe. Sometimes beef daube will call for white wine whereas bourguignon will use a red wine. But the biggest difference, apart from the complexity of their names (haha) is that bourguignon normally contains a type of bacon or pork fat and has a shorter cooking time of 2 hours. But beef daube does not contain any other meat than the beef and will cook for about 3 or so hours.
Explore More Delicious Stew Recipes
Stews are our favorite fall and winter meal. Here are some of our favorite comforting stews that we know your family will love. For more stew inspiration, check out our full list of stews.
- Instant Pot Beef Stew
- Instant Pot Ground Beef Vegetable Stew
- Slow Cooker Beef Stew
- Slow Cooker Chunky Roast Stew
- Slow Cooker Creamy Chicken Stew
Instant Pot Beef Daube Stew with Mashed Potatoes Recipe
Ingredients
- 2 pounds beef chuck roast, cut into 1" cubes
- salt and pepper, to taste
- 1 Tablespoon olive oil
- 4 carrots, chopped
- 2 ribs of celery, chopped
- 1 onion, diced
- 12 garlic cloves, crushed
- 1 Tablespoon tomato paste
- 1 cup cranberry juice, + 1 teaspoon vinegar*
- 14.5 ounces canned diced tomatoes
- ½ cup beef broth
- 1 teaspoon chopped fresh rosemary, (or 1/2 teaspoon dried)
- 1 teaspoon chopped fresh thyme, (or 1/2 teaspoon dried)
- 1 bay leaf
- dash of ground cloves
Instructions
- Sprinkle beef cubes with salt and pepper.
- Press the SAUTE button on the Instant Pot.
- Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren't cooking the meat, just searing the outside!). Set meat aside.
- Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
- Add in tomato paste with the vegetables and cook for about 1 minute.
- Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
- Add the beef back into the pot.
- Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
- Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
- Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
- Throw away the bay leaf.
- Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!)
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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