Beef stew is a hearty, affordable and delicious dinner that is perfect for winter. It can be prepared on the stove or in an Instant Pot or slow cooker. What I love about this stew is you can add additional ingredients not listed in the recipe.
Vegetables like kale, turnips and string beans, for instance, are a great addition to this recipe. This stew is also great served over rice or egg noodles.
Serves 4-6
2 3-lb. boneless beef chuck, cubed in 1½-inch pieces
3 T olive oil
1 large yellow onion, rough chopped
2-3 cloves garlic, sliced
3 large potatoes, cubed into 1-inch pieces
or 2 cups small red potatoes quartered
3 carrots, peeled & cut into 2-inch pieces
2 stalks of celery, sliced into ½-inch pieces
3 parsnips, peeled & cut into 2-inch pieces
1 C of mushrooms, wiped off & cut in half
3 C beef broth
¼ C red wine
1 can diced tomatoes
1.5 t salt
1 t pepper
1 bay leaf
1 rosemary
1 t thyme
¼ C fresh parsley
1 C frozen peas (optional)
Sear the cubed beef in olive oil in Dutch oven or large pot. Sear the beef in batches and do not crowd the pot. Remove the seared beef and set aside. Sauté onions for 5 minutes, add garlic and sauté for another minute. Add wine and beef stock and stir to scrape bits from bottom of pan. Add spices and tomatoes, return the beef to the pot and cook for 45 minutes.
Add all of the vegetables (except peas if using) and cook for another 30 to 45 minutes or until vegetables are tender yet al dente. Turn off heat, add defrosted frozen peas and parsley at the end and let sit in stew and steam cook for 5 minutes. Salt and pepper to taste.
Instant Pot
Set on sauté. Sear beef and then remove from the pot and set aside. Add onions and sauté for 4 to 5 minutes, add garlic and sauté for 3 minutes. Add beef broth and red wine and cook and scape the brown bits from bottom of pot. Put beef back in the pot and add the remaining ingredients (except for peas) and use either the stew function or slow cook for 2 hours.
Add peas and parsley at the end after natural pressure release and let steam cook. Salt and pepper to taste.
