Deeply soul satisfying and nourishing, this classic one-pot meal is a pleaser the whole family will love!
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|Stemple Creek Ranch Beef stew meat (or chuck roast, cut into 2” pieces)|
|1 3/4 – 2 salt and pepper|
|2 tablespoons olive oil|
|8 ounces baby bella mushrooms, halved or quartered|
|14-ounce bag (2 cups) frozen pearl onions|
|3 stalks celery, cut into 1-inch pieces|
|4 large carrots, cut into 1-inch pieces|
|1 tablespoon tomato paste|
|1 tablespoon sugar|
|1 (1-ounce) packet ranch seasoning mix|
|2 tablespoons Worcestershire sauce|
|2-3 tablespoons arrowroot (natural thickener)|
|1 cup low sodium beef broth|
|1/2 cup good red wine|
|3 cloves garlic, minced|
|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.|
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.