Description
Tender chunks of beef, Yukon gold potatoes, white beans and vegetables in a tomato broth, all made easily in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 cup water
- 16 oz beef stew meat
- 1 tsp Montreal Steak seasoning
- 1 Tbsp Better than Bouillon beef base
- 1 onion, quartered
- 16 oz yukon gold potatoes, cut into cubes
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Pinch of red pepper flakes
- 1 Tbsp red wine vinegar
- 1 Tbsp tomato paste
- 1 (14 oz) can crushed tomatoes
- 1 (15 oz) can white beans, rinsed and drained
- 1 cup frozen sweet corn
- 2 cups chopped spinach
- Kosher salt, to taste
- Black pepper, to taste
Instructions
Instant Pot Instructions:
- Add water, beef stew meat, steak seasoning, Better than Bouillon and onion into 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 move valve to venting. Remove the lid.
- Dump in the potatoes, garlic powder, thyme, rosemary, red pepper flakes, vinegar, tomato paste, crushed tomatoes and white beans. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. Remove the lid.
- Stir in the corn, spinach and then salt and pepper to taste.
- Ladle into dishes and serve.
Slow Cooker Instructions:
- Stir water, beef stew meat, steak seasoning, Better than Bouillon, onion, potatoes, garlic powder, thyme, rosemary, red pepper flakes, vinegar, tomato paste, crushed tomatoes and white beans into the slow cooker
- Cover and cook on low for 4 hours, or until beef is tender.
- Stir in the corn, spinach and then salt and pepper to taste.
- Ladle into dishes and serve.
- Category: Beef
- Method: Instant Pot