Description
This soup combines tender beef stew meat in a rich, savory broth thickened with chunky parmesan mashed potatoes. Make it in the Instant Pot or the slow cooker.
Ingredients
Scale
- 24 oz beef stew meat
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground thyme
- 1/2 tsp dried rosemary
- 1/4 tsp smoked paprika
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 4 cups beef broth
- 2 carrots, peeled and cut into 1/2 inch pieces
- 2 ribs of celery, diced
- 6 garlic cloves, minced
- 2 tsp Worcestershire sauce
- 20 oz Yukon gold potatoes, whole
- 2/3 cup heavy cream
- 2/3 cup shredded parmesan cheese
- 4 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Season the beef with the salt, pepper, garlic powder, thyme, rosemary, smoked paprika.
- Heat a pan over medium high heat (or you can use the sauté setting on the Instant Pot). Once heated add in the oil and swirl around. Add in the beef stew meat and sear on both sides until browned. Move beef into Instant Pot. Add onions into the pan and sauté for minutes. Transfer to the Instant Pot.
- Add in the broth, carrots, celery, garlic, Worcestershire and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move potatoes into a bowl and mash (leave a little chunky). Stir the cream and parmesan into the potatoes and then stir the potatoes into the Instant Pot.
- In a small bowl stir together the cornstarch with 4 Tbsp of cold water until smooth. Turn Instant Pot to sauté setting and stir the slurry into the pot to thicken the soup. Once thickened turn off the pot.
- Taste test and add in salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Season the beef with the salt, pepper, garlic powder, thyme, rosemary, smoked paprika.
- Heat a pan over medium high heat. Once heated add in the oil and swirl around. Add in the beef stew meat and sear on both sides until browned. Move beef into slow cooker. Add onions into the pan and sauté for minutes. Transfer to the slow cooker.
- Stir in the broth, carrots, celery, garlic, Worcestershire and potatoes.
- Cover and cook on low for 4 hours.
- Move potatoes into a bowl and mash (leave a little chunky). Stir the cream and parmesan into the potatoes and then stir the potatoes into the slow cooker.
- In a small bowl stir together the cornstarch with 4 Tbsp of cold water until smooth. Turn slow cooker to high and stir the slurry into the slow cooker to thicken the soup. Let it cook for about 10-20 more minutes without the lid.
- Taste test and add in salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker