About the Recipe
A cozy, old-fashioned beef stew adapted for the Instant Pot, Slow Cooker or the good old fashion Stove Top. Tender beef, hearty vegetables, and a rich, savory broth come together fast for a comforting family dinner. Serve it in a bread bowl for a litte extra indulgence.
Ingredients
1½–2 lb beef stew meat
½ cup all-purpose flour, divided
2 Tbsp vegetable oil
3 stalks celery, chopped
4 carrots, chopped
1 medium onion, quartered then halved
2 cups baby gold potatoes, halved
1 Tbsp dried parsley
1 bay leaf
2 cups water
2 beef bouillon cubes
1 (8 oz) can tomato sauce
1 tsp black pepper (or more to taste)
1 Tbsp Worcestershire sauce
1 cup frozen peas and/or corn (optional)
Preparation
Instant Pot Instructions
Coat the stew meat with ¼ cup flour, shaking off excess.
Set the Instant Pot to Sauté. Add vegetable oil and brown the meat just until lightly seared (not fully cooked). Work in batches if needed.
Cancel sauté. Add celery, carrots, onion, potatoes, parsley, bay leaf, water, bouillon cubes, tomato sauce, pepper, and Worcestershire sauce. Stir well, scraping the bottom of the pot.
Lock the lid and cook on High Pressure for 30 minutes.
Quick release the pressure.
Stir in frozen peas.
In a small jar or bowl, whisk 2 Tbsp flour with ¼ cup cold water until smooth. Stir into the stew.
If thicker stew is desired, repeat once more until you reach your preferred consistency.
(Cornstarch may be used instead, if preferred.)
Serve hot with a Leave Heaven crusty baguette, in fresh Leaven Heaven sourdough bread bowl, or with Leaven Heaven homemade rolls. We've done it all!
Slow Cooker Version
Coat stew meat with ¼ cup flour.
Heat oil in a skillet and brown meat just until seared (optional but recommended for flavor).
Transfer meat to slow cooker. Add celery, carrots, onion, potatoes, parsley, bay leaf, water, bouillon cubes, tomato sauce, pepper, and Worcestershire sauce. Stir well.
Cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender.
Stir in frozen peas during the last 15 minutes.
To thicken: whisk 2 Tbsp flour with ¼ cup cold water, stir into stew, cover, and cook 10–15 minutes more. Repeat if needed.
Stovetop Version
Coat stew meat with ¼ cup flour.
Heat oil in a large Dutch oven over medium-high heat. Brown meat in batches.
Add celery, carrots, onion, potatoes, parsley, bay leaf, water, bouillon cubes, tomato sauce, pepper, and Worcestershire sauce. Bring to a gentle boil.
Reduce heat to low, cover, and simmer 2–2½ hours, stirring occasionally, until beef is fork-tender.
Stir in frozen peas during the final 10 minutes.
Thicken with flour slurry as needed.
Leaven Heaven Notes
• Mushrooms may be added if your household allows such things (they are firmly vetoed in mine).
• A tablespoon of minced garlic is great when you’re feeling extra savory.
• Some people replace part of the water with wine—personally, I prefer my stew without the wine flavor.