This is what is happening outside today:
How I dream of summer days where the kids are happily running outside in the sunshine, swinging and sliding and getting sweaty and covered in dirt. The hubs and I are watching them from the deck, grilling dinner, drinking grown up beverages, and listening to our favorite tunes while soaking up the sun.
But this is what we are dealing with instead. It’s cold out and I wanted a hot, comforting Beef Stew I could warm up to!
I pretty much looked in my cupboard to see what I could whip up and it turned out fabulously! The stew is packed with so much flavor and the beef was so tender! While many, but not all of my ingredients were from ALDI, you should be able to find all these ingredients in store.
I made this in my 8 qt Instant Pot. If you have a smaller pot, you may want to consider cutting the recipe in half. My pot wasn’t super full, but might be getting pretty close to the fill line in something smaller. Use your best judgement 🙂
I also like to leave my veggies BIG so they don’t get mushy under pressure. They are super easy to cut in bite size pieces with the side of your spoon after dishing out though.
What you need:
- 2.5-3 lbs stew beef
- 1 tablespoon seasoning salt
- 1/4 cup flour
- 1 tablespoon oil (I used canola)
- 2 cups SimplyNature Organic Beef Broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sage
- 1 teaspoon oregano
- 4 stalks celery, cut in 2 inch long pieces
- 3 onions, peeled and quartered
- 1 – 16 oz bag baby carrots
- 1 cup frozen corn
- 1 cup frozen green beans
How to make:
- Put your stew beef in a big bowl. Sprinkle on seasoning salt and stir. Sprinkle on flour and stir to coat.
- Set Instant Pot to Saute (normal) Mode and add oil.
- When the display reads “HOT”, add half the beef and cook until just browned. Remove browned beef from IP and set aside. Repeat with other half of raw stew beef. Add all meat back to pot. You will have some stuff cooked to the bottom. This is ok, just try not to let it get burned.
- Add beef broth to pot and wait for pot to get back to “HOT”. Use a spatula/spoon to scrapw the cooked on bits from the bottom of the pan. It’s kind of hard to “see” in the pot, you just kind of have to get a “feel” using the spatula that the bits are coming off.
- When pan is deglazed, add in Worcestershire sauce, sage, and oregano. Give it a stir.
- Turn off Saute function and put the lid on the pot. Set valve to sealing and cook on Meat/Stew setting for 15 minutes.
- When cooking is complete, do a quick pressure release.
- Remove lid and add in your onions, celery, carrots, corn, and green beans. Do not stir.
- Place lid back on the pot, and set valve to sealing. Cook on Manual (high) for 1 minute)
- Do a quick pressure release when cooking is complete and you are ready to eat!
This is so yummy! I’m sure this would be awesome adding in some potatoes, but we are trying to low-carb it over here. Try it out and let me know what you think!