Description
A beef stew with lots of flavor and only a few ingredients. It tastes wonderful with fresh baked bread.
Ingredients
Scale
- 2 pounds beef stew meat (or chuck roast cut into cubes)
- Fresh crack pepper
- Pinch of sea salt
- 1 1/2 cups diced onions
- 4 cups beef broth (or 4 cups water with 4 tsp better than bouillon beef base)
- 4 bay leaves
- 4 carrots, sliced
- 4 medium Russet potatoes, peeled and cubed (about 1.25 pounds)
- 1/4 cup Worcestershire sauce
- 1 Tbsp sugar
- 1 (8 oz) can tomato sauce
- 1 cup potato flakes
Instructions
Instant Pot Instructions:
- Add beef to Instant Pot. Add in about 7 cracks of pepper and the salt and onions. Toss. Add in broth and bay leaves.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move valve to venting to quickly remove pressure.
- Add in the carrots, potatoes, Worcestershire sauce, sugar and tomato sauce.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pressure release naturally for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the potato flakes to thicken stew.
- Ladle into bowls and serve with fresh bread.
Slow Cooker Instructions:
- Add beef to slow cooker. Add in about 7 cracks of pepper and the salt and onions. Toss. Add in broth and bay leaves, carrots, potatoes, Worcestershire sauce, sugar and tomato sauce.
- Cover and cook on low for 6-8 hours.
- Stir in the potato flakes to thicken stew.
- Ladle into bowls and serve with fresh bread.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from Best Recipes
- Category: Beef
- Method: Instant Pot or Slow Cooker