Beef Stew
Total Time:
1:30
Prep:
0:30
Cook:
1:00
Skill Level
Easy
This stew recipe is a staple in my family. If I remember to put it together on a Sunday morning, it goes in the slow cooker. If I don't remember, I prepare it in the pressure cooker (Instant Pot). The instructions for the Instant Pot are a little more involved than the dump-and-cook method of the slow cooker, so those are the base instructions I've included.
1
Cook Meat
Ingredients
2 lbs
Stew meat or roast, cubed
2 C
Water
1/4 C
Worcestershire sauce
2 Tbsp
Season salt
1 Tbsp
Beef bullion
2 Tbsp
Diced onions, dried
2 Tbsp
Liquid smoke
Instructions
In pressure cooker, cook meat for 15 minutes at 10 lbs of pressure. Allow natural pressure release for 5 minutes, then release pressure.
Instant Pot hint: 10 lbs of pressure is the normal amount when set to cook. Just put it in for 15 minutes, close lid, and press start.
2
Prepare vegetables
Ingredients
3
Potatoes
4 ribs
Celery
3-4
Carrots
2 Tbsp
Flour
Instructions
Dice vegetables while meat is cooking. Toss vegetables with flour before adding to the pot.
3
Final Cook
Ingredients
Instructions
Cook for 10 minutes after pressure is reached. Quick release pressure when done cooking.
For slow cooker: Add all ingredients to the pot at the same time and cook on low for 8 hours.
I've made this recipe as a freezer meal as well. The potatoes need to be pre-cooked so they don't brown and I don't add the water to the freezer bag to save space. The water gets added in at cook time and I dump it all into a slow cooker for the day.
