5 from 4 votes
one bowl shot unclose of beef stew
The Best Beef Stew
Prep Time
15 hrs
Cook Time
1 hr
 

Tender, slow-roasted beef, carrots, celery and tender potatoes come together for the ultimate beef stew.

Course: dinner
Cuisine: American
Keyword: roast beef stew
Servings: 8
Calories: 458 kcal
Author: Desarae
Ingredients
  • 3-4 lb chuck roast
  • 32 oz beef broth
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tsp salt
  • 1 tso pepper
  • 1/4 cup olive oil
  • 1 lb. chopped butternut squash
  • 2-3 cups carrots thick sliced
  • 4 celery stalks chopped
  • 2 tbsp tomato paste
  • 2 tbsp beef bouillon prefer the brand better than bouillon
  • 1 cup peas
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 2 sprigs fresh oregano or 2 tsp drieg oregano leaves
  • 1 large bay leaf
  • 2 tbsp red wine vinegar can also use red or white wine
  • 4 tbsp corn starch
  • 1 cup water or beef broth
Instructions
Pressure Cooker Instructions
  1. 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.

  2. 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.

  3. Add in tomato paste, 1 cup broth. Seal pressure cooker and cook for 15 minutes high pressure. Let natural release.

  4. 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
  1. 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.

  2. 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.

Recipe Video

Recipe 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 Facts
The Best Beef Stew
Amount Per Serving (1 cup)
Calories 458 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 117mg39%
Sodium 938mg41%
Potassium 1089mg31%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 5g6%
Protein 36g72%
Vitamin A 11696IU234%
Vitamin C 24mg29%
Calcium 93mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.