EASY CROCKPOT BEEF STEW ONION SOUP MIX RECIPES

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GLUTEN FREE BEEF STEW - STOVETOP, CROCKPOT, OR INSTANT …



Gluten Free Beef Stew - Stovetop, Crockpot, or Instant … image

Easy gluten free beef stew that is quick to make, filling, and full of comforting flavors. We like to make this beef stew in the instant pot but I've included instructions for stove top gluten free beef stew and beef stew in a Crockpot.

Provided by Chrystal

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

salt
¼ teaspoon freshly ground pepper
1-pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons olive oil
3 cups beef broth
2 tablespoons tomato paste
1 medium onion, peeled and chopped
4 medium carrots, peeled and cut into 1/4-inch rounds
2 large potatoes, peeled and cut into 3/4-inch cubes
1 cup red wine
1 bay leaf
1 spring of fresh rosemary

Steps:

  • Salt and pepper the beef and add it to the instant pot.
  • Turn the setting to saute and sear the meat until its brown.
  • Add the beef broth, chopped veggies, and tomato paste. Drizzle the top with red wine.
  • Stir until combined.
  • Top with fresh rosemary and a bay leaf.
  • Turn the setting to "pressure cook" or "stew" and set the timer for 30 minutes. Once it's done, manually release the steam.
  • Add additional salt and pepper to taste.
  • Serve hot.

Nutrition Facts : Calories 349 calories, CarbohydrateContent 41 grams carbohydrates, CholesterolContent 26 milligrams cholesterol, FatContent 10 grams fat, FiberContent 5 grams fiber, ProteinContent 15 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 2 cups, SodiumContent 885 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

INSTANT POT BEEF STEW - EASY PRESSURE COOKER RECIPE



Instant Pot Beef Stew - Easy Pressure Cooker Recipe image

This Instant Pot Beef Stew is filled with tender pieces of beef, potatoes and carrots in a rich and flavorful broth. This pressure cooker beef stew is a quick and easy twist on the classic recipe!

Provided by Kristine

Categories     Main Course

Total Time 85 minutes

Prep Time 20 minutes

Cook Time 65 minutes

Yield 6

Number Of Ingredients 16

2 pounds boneless beef chuck roast (or beef stew meat)
2 tablespoons olive oil (divided)
1 teaspoon salt
1/2 teaspoon pepper
1 yellow onion (chopped)
3 cloves garlic (minced)
3 cups unsalted beef stock (or low sodium beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
1 bay leaf
4 carrots (cut into 1-inch pieces on the diagonal)
1.5 pounds Yukon gold potatoes (about 4 medium, cut into 1 1/2-inch pieces)
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • If using chuck roast and not already cut stew meat, cut the beef into 1 1/2 to 2 inch cubes.
  • Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
  • Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
  • Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
  • Add the onion to the Instant Pot and saute for 2-3 minutes, until it begins to soften. Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
  • While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
  • Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Do not stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
  • Open the Instant Pot lid. Remove the bay leaf.
  • Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Nutrition Facts : ServingSize 1.5 cups, Calories 439 kcal, CarbohydrateContent 26 g, ProteinContent 35 g, FatContent 22 g, SaturatedFatContent 8 g, CholesterolContent 104 mg, SodiumContent 858 mg, FiberContent 4 g, SugarContent 4 g

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