Traditional Beef Stew
2 hours 15 min serves 4-6
Traditional Beef Stew
Warm broth, carrots, potatoes and peas, the perfect pick-me-up after a long day. This is the beef stew recipe you'll use again and again and...
Ingredients:
- 1 ½ lb. Pre Chuck Roast, cut into 2-inch cubes
- ¾ tsp. salt
- ½ tsp. pepper
- 2 tbsp. all-purpose flour
- ½ tsp. pepper
- 2 tbsp. unsalted butter
- 2 garlic cloves, minced
- 1 cup carrot, quartered
- 1 ½ cup Yukon gold potatoes, quartered
- 1 tbsp. fresh thyme, minced
- 4 cup beef broth
- 1 cup frozen peas
- Combine flour, salt, and pepper in bowl. Add cubed beef and coat in seasoned flour.
- Melt butter in soup pot, add beef, and brown on all sides (about 5 minutes).
- Add garlic, carrot, potato, thyme, and beef broth. Stir well.
- Bring to a boil, then reduce to a simmer. Let simmer for 1 ½ hours, stirring occasionally, until beef and vegetables are tender.
- Add peas and simmer for an additional thirty minutes. Season with salt to taste.
- Enjoy!
Instant Pot (or Pressure Cooker) Instructions:
- Combine flour, salt, and pepper in bowl. Add cubed beef and coat in seasoned flour.
- Turn Instant Pot to Sauté mode. Melt butter in pot, add beef, and brown on all sides (about 5 minutes).
- Add garlic, carrot, potato, thyme, and beef broth. Stir well.
- Turn off sauté mode. Cook the stew on high pressure for 45 minutes. (Some pressure cookers have a 'Stew' setting. Feel free to use this just make sure the pressure is set to high.)
- Let release for 10 minutes. Remove lid and add peas. Recover for 10 more minutes to let peas cook in the hot broth.
- Enjoy!
Made with Pre©
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*vs. USDA Data for Choice