Recipes

Print Recipe

One Pot Beef Stew (for Instant Pot & Oven)

SERVING SIZE: Serves 6 PREP TIME: 15 minutes COOK TIME: 35 minutes
Img 8249

INGREDIENTS

  1. Stemple Creek Ranch Beef stew meat (or chuck roast, cut into 2” pieces)
  2. 1 3/4 – 2 salt and pepper
  3. 2 tablespoons olive oil
  4. 8 ounces baby bella mushrooms, halved or quartered
  5. 14-ounce bag (2 cups) frozen pearl onions
  6. 3 stalks celery, cut into 1-inch pieces
  7. 4 large carrots, cut into 1-inch pieces
  8. 1 tablespoon tomato paste
  9. 1 tablespoon sugar
  10. 1 (1-ounce) packet ranch seasoning mix
  11. 2 tablespoons Worcestershire sauce
  12. 2-3 tablespoons arrowroot (natural thickener)
  13. 1 cup low sodium beef broth
  14. 1/2 cup good red wine
  15. 3 cloves garlic, minced

INSTRUCTIONS

  1. Season the beef with salt and pepper. Heat the olive oil in the Instant Pot on the sauté setting. When hot, sear the beef in batches until browned. Remove to a plate.
  2. Mix the beef broth with 2 tablespoons of arrowroot until dissolved. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This helps the meat soak up all the flavors. Adjust salt and pepper to taste.
COOKING NOTES: For oven version: Heat oven to 325F. Season the beef with salt and pepper. Heat the olive oil in a large sauté pan on medium heat. When hot, sear the beef in batches until browned. Remove to a plate. Mix the beef broth with 2 tablespoons of arrowroot until dissolved. Place all the ingredients in a large Dutch oven. Cover and cook low and slow on the center oven rack for 3 1/2 - 4/1/2 hours. *Uncover the last 20 minutes to give the stew more color. Adjust salt and pepper to taste.
Print Recipe