Can I make this beef stew in an Instant Pot?

Absolutely! You'll save hours - just brown the beef using the sauté function first (don't skip this!). Then add everything except potatoes, seal, and pressure cook on high for 35 minutes. Quick release, add potatoes, and cook another 5 minutes. Easy-peasy weeknight dinner!

Help - my stew is too thin! How do I thicken it?

Don't panic! Make a quick roux by melting 1 tbsp butter with 1 tbsp flour in a pan, cook 1 minute, then whisk in some broth from the stew. Stir this back into the pot - it'll thicken beautifully without lumps. Or for a quicker fix, mash some potatoes against the pot side!

Is frozen beef okay for this recipe?

Technically yes, but hear me out - thaw it first in the fridge overnight. Frozen beef won't brown properly (remember our Maillard reaction chat?), and the texture suffers. If you're desperate, partially thaw in cold water, then pat SUPER dry before cooking. But really, fresh is best here!

Sure, but... you'll miss that lovely depth! Substitute with extra broth plus 1 tbsp balsamic vinegar or 2 tsp Worcestershire sauce. My grandma always said "the wine makes the stew," and after testing both ways 100 times, she was totally right!

How do I know when the stew is done?

When the beef says "ouch" if you poke it with a fork! Just kidding - it should shred effortlessly. The carrots should be tender but not mushy. And that aroma? If it makes your stomach growl just smelling it, you nailed it!

Hearty Beef Stew Recipe That Melts in Your Mouth

Classic Beef Stew

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A hearty, slow-simmered stew with tender beef and vegetables, perfect for winter dinners. Cook it on the stovetop, in the oven, or a slow cooker. Freezer-friendly for meal prep.

Author: Sophia Collins
Prep Time: 20 min
Cook Time: 3 hours
Total Time: 3 hours 20 min
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 lbs beef chuck, cut into cubes
2 tbsp olive oil
1 onion, chopped
3 carrots, sliced
3 potatoes, diced
4 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste

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Instructions

Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
Add onions, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
Return beef to the pot. Add beef broth and red wine. Bring to a simmer.
Cover and cook on low heat for 2-3 hours (or in a slow cooker for 6-8 hours) until beef is tender.
Add potatoes and cook for another 30 minutes until potatoes are soft.
Season with salt and pepper before serving.

Notes

For a thicker stew, mix 1 tbsp flour with 2 tbsp water and stir into the stew before serving.
Freeze leftovers in airtight containers for up to 3 months.
Find more meal planning tips on our Pinterest.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/hearty-beef-stew-recipe/