14d • 🥑 Recipes
Tasty Tuesday - Beef Stew :)
Yes, I know it is summer, BUT we are still getting some chilly days here in Colorado (we just had a hail storm yesterday).
So I am sharing my recipe for Beef Stew! 😁
Instant Pot Beef Stew - can also be done in a slow cooker with more time
Ingredients:
- 2 pounds beef chuck roast
- 1 large onion sliced
- 4 celery stalks cut in large chunks
- 6 carrots cut into large chunks (I try to keep the carrots, celery, and beef cut into similar size pieces)
- 1 cup tomato juice
- 2 teaspoons salt (but add to taste)
- 1 teaspoon ground pepper
- 1 teaspoon of dried thyme
Steps
- Prep the beef: Trim fat from 2 pounds beef chuck roast and cut into 1-2 inch chunks.
- Prep the vegetables.
- Add everything to Instant Pot: Place beef chunks first and then all the veggies on top, then spices, then tomato juice. Give it a gentle stir to combine.
- Pressure cook: Secure the lid and set valve to sealing. Select the Stew/Meat setting (or Manual/Pressure Cook on high) for 35 minutes.
- Natural release: When cooking is complete, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Serve: You could serve it at this point, but I like to put it in an oven-safe dish on 320 degrees for 1 to 3 hours in the oven to really bring it together.
Tips: If it needs to be thickened a little, you can use 1 Tbsp cornstarch mixed with 1/8 cup water (add after cooking). You can also add more tomato juice when you put it in the oven if you like it soupier.
If you try this out, let me know!
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Tasty Tuesday - Beef Stew :)
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