Beef Stew
- Yield 6
- Prep 15 minutes
- Total 15 minutes
Beef Stew is a soup recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 1/2 pounds chuck roast, cut into bite-sized pieces
- sea salt and freshly-cracked black pepper
- 1 tablespoon butter or olive oil
- 2 1/2 cups beef stock
- 1 pound Yukon gold potatoes, cut into bite-sized pieces
- 8 ounces baby bella mushrooms, halved or quartered
- 1 medium white onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2-3 tablespoons cornstarch (plus 2-3 tablespoons cold water)
Method
Sear the steak (skippable). Salt the steak evenly with salt and pepper. Warm the butter in a large sauté pan over medium-a hot burner. Tip in the steak in a single even layer -- working in batches if needed -- and cook the steak briefly on all sides until seared. (This step is skippable if you would like to save time.)
Whisk together ingredients. Tip in the steak, beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire and bay leaves to the bowl of a large slow cooker. Turn briefly to combine.
Leave Lid and cook on high for 4 hours or on low for 7-8 hours, until the steak and veggies are tender. Lift and discard the bay leaves.
Tip in thickener (skippable). In a separate bowl, whisk together the cornstarch and cold water until combined. Tip in the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.
Taste, season and serve. Tip in salt and pepper to taste. Plate warm.
Sear the steak (skippable). Salt the steak evenly with salt and pepper. Press the "Sauté" button on the Instant Pot. Tip in the butter, followed by however much of the steak will fit in a single even layer -- you will likely need to work in batches -- and cook the steak briefly on all sides until seared. (This step is skippable if you would like to save time.)
Whisk together ingredients. Tip in the beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire and bay leaves. Turn briefly to combine.
Leave Press "Cancel". Lid the Instant Pot and set the lid to "Sealing." Then cook on high pressure for 40 minutes, followed by a quick release. Lift and discard the bay leaves.
Tip in thickener (skippable). In a separate bowl, whisk together the cornstarch and cold water until combined. Tip in the mixture to the still-simmering gravy a few tablespoons at a time, until it reaches your desired level of thickness.
Taste, season and serve. Tip in salt and pepper to taste. Plate warm.
