Herbed Beef Stew in the Slow Cooker...or Instant Pot!

Jan here, in between deadlines. And at the same time, I'm traveling. It's a good thing writers can work while traveling, right?

I'm sharing this post from 2013 because while it's still a favorite recipe, I've updated it a bit to fix it in my counter-top pressure cooker.

I have to tell you, I love my Instant Pot. I know people gush about these things, but I use it so much that I'd rather do without my stove than this baby.

So here's a rerun of my post from 2013, with the new Instant Pot directions in red!

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This is my husband's favorite beef stew, and I'm so glad it is because it's quick and easy to put together.

I use my slow cooker a lot - there's nothing like being able to put a meal together in the morning while the family is getting around and off to school and work, and then be able to forget about it all day while I zone out in my writer's cave. (A habit left over from homeschooling days, when I'd zone out in academia-land...)

With the Instant Pot, I start cooking about ninety minutes before meal time.

Here's the recipe:

Herbed Beef Stew

Ingredients:

1 to 2 pounds beef - I used arm roast this time, but you can use stew beef, round steak, chuck steak...whatever is on sale or in the freezer! - cut into 1 inch cubes

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

4 cups beef broth
1 teaspoon Worcestershire sauce
1 garlic clove
1 bay leaf
4 carrots, sliced
4 medium (or 2 humongous) potatoes, cubed
1 onion, diced

1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon parsley
1 teaspoon marjoram

(if using fresh herbs, double the amount)

Okay, there are a lot of ingredients, but oh, they blend together so well!

Put the flour, salt, pepper and paprika in a plastic bag, or use one of these handy slow-cooker liners (I never use my slow cooker without one of these!)

Add your cubed meat and shake well until all the pieces are coated with flour. Put the meat in the slow cooker.

When you're using the Instant Pot, save the seasoned flour for the last step.

Cube your beef, then brown in a tablespoon of oil in your Instant Pot set on saute, medium heat, until only a little pink is showing. Add 1 - 2 cups of the beef broth, seal the lid, and pressure cook on high for 10 minutes. Let the pressure release naturally for at least 20 minutes.

Add all the other ingredients and stir.

After the meat is cooked, open the Instant Pot (after releasing any pressure) and add the vegetables, herbs, and 1 more cup beef broth (reserve one cup). Pressure cook on high for 5 minutes and let the pressure release naturally.

Ten minutes before serving, open the Instant Pot. Whisk the seasoned flour into the 1 cup reserved beef broth and stir into the stew. Set the pot on saute, high, and let the stew come to a boil, stirring often. Once it comes to a boil, turn the pot to slow cook, low to keep it warm until you're ready to serve it.

Cook on low for 8-10 hours, or on high for 6-8 hours.

Serve with your favorite salad or fruit and bread.

(Speedbo time: I used refrigerated crescent rolls...)



And now that supper is cooking away in the slow cooker, let's get back to writing!!!

What is your favorite quick meal in your slow cooker? Or the Instant Pot?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.