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5 from 6 votes

The Best Beef Stew

Tender, slow-roasted beef, carrots, celery and tender potatoes come together for the ultimate beef stew.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner
Cuisine: American
Servings: 8 servings
Calories: 458kcal

Ingredients

  • 3-4 lb chuck roast
  • 32 ounces beef broth
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1 tso pepper
  • ¼ cup olive oil
  • 1 lb. chopped butternut squash
  • 2-3 cups carrots thick sliced
  • 4 celery stalks chopped
  • 2 tablespoon tomato paste
  • 2 tablespoon beef bouillon prefer the brand better than bouillon
  • 1 cup peas
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh oregano or 2 teaspoon drieg oregano leaves
  • 1 large bay leaf
  • 2 tablespoon red wine vinegar can also use red or white wine
  • 4 tbsp corn starch
  • 1 cup water or beef broth

Instructions

Pressure Cooker Instructions

  • Start by cutting your chuck roast into large bite size pieces. about 2 inch pieces. heat your instant pot on saute setting. In olive oil sear your beef on sides. Do not cook through. Season with salt and pepper.
  • Add in onion, garlic and herbs. Saute for a few minutes to soften onions. Using your red wine vinegar deglaze the pan while still hot by pouring in and scraping the bottom.
  • Add in tomato paste, 1 cup broth. Seal pressure cooker and cook for 15 minutes high pressure. Let natural release.
  • Remove lid and add in carrots, celery, remaining broth, bouillon. Seal lid and cook another 10 minutes. Letting natural release. For thicker stew: Remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.

Stove Top/Oven Instructions

  • Start by cutting your chuck roast into large bite size pieces. about 2 inch pieces. heat your pot on medium hight heat. In olive oil sear your beef on sides. Do not cook through. Season with salt and pepper. Add in onion, garlic and herbs. Saute for a few minutes to soften onions. Using your red wine vinegar deglaze the pan while still hot by pouring in and scraping the bottom.
  • Add in tomato paste, broth, carrots, celery, bouillon. Bring to a boil, add lid and turn down to low. Let cook for abou 1.5-2 hours. OR transfer to 350 degree oven and let cook for about 1 hour-1.5 hours.
    For thicker stew: After cooking for number of hours remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.

Video

[adthrive-in-post-video-player video-id="SjdDJgQU" upload-date="2019-11-12T04:16:29.000Z" name="BEEF STEW" description="Pressure Cooker beef stew with same intense flavor as if it roasted hours on the stove. Tender, slow-roasted beef, carrots, celery and tender potatoes for the ultimate beef stew. "]

Notes

WHY add bouillon? You want to add this extra bouillon for a little added depth and beef flavor.My favorite brand of bouillon is "BETTER THAN BOUILLON"
 
 

Nutrition

Calories: 458kcal | Carbohydrates: 19g | Protein: 36g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 938mg | Potassium: 1089mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11696IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 5mg