Braveheart Beef–a hearty beef dinner with potatoes, carrots and herbs in a savory gravy with warm, fluffy biscuits. Made in the Instant Pot or slow cooker.
Braveheart Beef
This dinner was fun to make and to eat. It has tender beef, soft potatoes and carrots, and a rich, herby gravy all ready to scoop up with buttery biscuits. It makes your kitchen smell amazing…all homey. And it’s a good weeknight dinner or a Sunday supper. This recipe is adapted from Braveheart Stew and Biscuits.
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Beef stew meat–or a beef pot roast, cut into cubes
- Onion
- Celery
- White pepper–or black pepper
- Kosher salt
- Dried thyme
- Dried sage
- Crushed rosemary
- Tomato paste
- Worcestershire
- Balsamic vinegar
- Beef broth–or water and Better than Bouillon beef base
- Russet potatoes–or red, yukon gold
- Carrots
- Brown gravy mix packet
- Refrigerated biscuits–I used Pillsbury
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the stew meat and brown. Add in the onion, celery, pepper, salt, thyme, sage and rosemary. Saute for 3 minutes. Stir in the tomato paste, Worcestershire and balsamic.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 20 minutes. When time is up do a quick release and remove the lid.
Add in the potatoes, carrots and sprinkle the gravy packet on top (don’t stir).
Cover Instant Pot and set valve to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for at least 10 minutes before releasing the pressure.
Bake biscuits according to package directions.
Stir beef mixture. Ladle into bowls and top with a biscuit.
Notes/Tips
- Don’t want biscuits? Try cornbread, crusty bread, or garlic toast instead.
- Why the two cooking times? The beef stew meat needs a fairly long pressure cook time. I didn’t want the carrots and potatoes to become mush so I added them in later.
- To make this gluten free use gluten free Worcestershire sauce and a gluten free gravy packet.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with carrots are Slow Cooker Orange Glazed Carrots and Instant Pot Broccoli Cheddar Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Braveheart Beef
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A hearty beef dinner with potatoes, carrots and herbs in a savory gravy with warm, fluffy biscuits. Made in the Instant Pot or slow cooker.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 pounds beef stew meat
- 1 cup diced onion
- 1 rib of celery, sliced
- 1/2 tsp white pepper
- 3/4 tsp kosher salt
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp crushed rosemary
- 1 1/2 Tbsp tomato paste
- 1 Tbsp Worcestershire
- 1 Tbsp balsamic vinegar
- 1 cup beef broth
- 4 medium Russet potatoes, peeled and cubed
- 3 medium carrots, peeled and cut into chunks
- 1 (24 gram) brown gravy mix packet
- 1 (12 oz) package biscuits
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the stew meat and brown. Add in the onion, celery, pepper, salt, thyme, sage and rosemary. Saute for 3 minutes. Stir in the tomato paste, Worcestershire and balsamic.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 20 minutes. When time is up do a quick release and remove the lid.
- Add in the potatoes, carrots and sprinkle the gravy packet on top (don’t stir). Cover Instant Pot and set valve to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for at least 10 minutes before releasing the pressure.
- Bake biscuits according to package directions.
- Stir beef mixture. Ladle into bowls and top with a biscuit.
Slow Cooker Instructions:
- Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the stew meat and brown. Add in the onion, celery, pepper, salt, thyme, sage and rosemary. Saute for 3 minutes. Stir in the tomato paste, Worcestershire and balsamic. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots and gravy.
- Cover and cook on low for 6 hours, or until beef and vegetables are tender.
- Bake biscuits according to package directions.
- Ladle into bowls and top with a biscuit.
- Category: Beef
- Method: Instant Pot or Slow Cooker
More beef stew recipes…
Instant Pot Cheater Beef Stew
If you’re looking for the easiest beef stew recipe you may have found it! This recipe is made quickly in your Instant Pot and requires little to no prep and only 5 ingredients. No sauteing, chopping or browning. And best of all it tastes great!
Instant Pot Nana’s Beef Stew
A beef stew with lots of flavor and only a few ingredients. It tastes wonderful with fresh baked bread.
Instant Pot 3-Item Beef Stew
The fastest, easiest beef stew recipe around! With only 3 ingredients you’ll be surprised at how tasty this soup is!
Instant Pot Apple Cider Beef Stew
A cozy stew with beef, carrots, celery and onions. The broth has a subtle sweetness that is a fun change from your usual savory stew.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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