Description
My favorite cozy, hearty, comforting beef stew recipe — easy to make in the Instant Pot or Crock-Pot. Feel free to skip searing the steak if you would like to save time.
Ingredients
Scale
- 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)
Instructions
Slow Cooker (Crock-Pot) Beef Stew:
- Sear the steak (optional). Season the steak evenly with salt and pepper. Heat the butter in a large sauté pan over medium-high heat. Add 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 optional if you would like to save time.)
- Stir together ingredients. Add the steak, beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire and bay leaves to the bowl of a large slow cooker. Toss briefly to combine.
- Cook. Cover and cook on high for 4 hours or on low for 7-8 hours, until the steak and veggies are tender. Remove and discard the bay leaves.
- Add thickener (optional). In a separate bowl, whisk together the cornstarch and cold water until combined. Add 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. Add salt and pepper to taste. Serve warm.
Pressure Cooker (Instant Pot) Beef Stew:
- Sear the steak (optional). Season the steak evenly with salt and pepper. Press the “Sauté” button on the Instant Pot. Add 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 optional if you would like to save time.)
- Stir together ingredients. Add the beef stock, potatoes, mushrooms, onion, celery, carrots, tomato paste, Worcestershire and bay leaves. Toss briefly to combine.
- Cook. Press “Cancel”. Cover the Instant Pot and set the lid to “Sealing.” Then cook on high pressure for 40 minutes, followed by a quick release. Remove and discard the bay leaves.
- Add thickener (optional). In a separate bowl, whisk together the cornstarch and cold water until combined. Add 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. Add salt and pepper to taste. Serve warm.
