Mini on the Meats: Beef Stew

Stewed Beef :: ビーフシチュー :: estofado de carne

Prep Time: 10-15 minutes


  1. 4 Cups plain beef stock, or water
  2. Stew meat, cut into cubes
  3. 4 garlic cloves, minced
  4. 1/2 C Worcestershire sauce
  5. 24oz can of crushed or dice tomatoes
  6. 3 to 4 potatoes, cut into large pieces
  7. Carrots and celery
  8. 1 tsp garam masala
  9. 1 tsp Japanese 7-spice
  10. Salt & Pepper

How To:

  1. Set Instant Pot to sauté mode.
  2. Add oil, briefly brown stew meat on all sides. Remove beef and set into a slow cooker or stock pot.
  3. Add broth to Instant Pot. Add insert and steamer basket to pressure cook the potatoes.
  4. Pressure cook potatoes for 3 minutes. Potatoes should be slightly softened, but still firm – if adding to the slow cooker. Alternatively, pressure cook for additional minutes – add cooked potatoes to your stew at the end.
  5. Meanwhile, prepare vegetables.
  6. If using a slow cooker: transfer stock, and all remaining ingredients. Slow cook on low for 7-8 hours; on high for 3-4 hours.
  7. If using a stock pot: transfer stock, and add beef, garlic, Worcestershire sauce, tomatoes, and seasonings.
  8. Bring pot to a boil, lower heat to medium-low, cover, and cook for approximately 1 hour (until meat is tender).
  9. Add carrots and celery, cooking until tender. (Also potatoes if not cooked through).
  10. Add cooked potatoes, and any additional seasonings.
  11. Serve with warm white rice or creamy polenta.

DOUBLE HAPPINESS 泡泡 by chief&mischief