PROGRESSO BEEF STEW RECIPES

Name: Instant Pot® Beef Stew
Prep time: 45 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 2 lb beef stew meat; 2 teaspoons salt; 1 teaspoon pepper; 2 tablespoons butter; 1 tablespoon Muir Glen® organic tomato paste (from 6-oz can); 2 cups chopped onions; 2 cups 1-inch diced peeled carrots; 2 cups 1-inch diced peeled russet potatoes; 1 cup Progresso® beef flavored broth (from 32-oz carton); 2 tablespoons cornstarch; 2 tablespoons water

INSTANT POT® BEEF STEW RECIPE - PILLSBURY.COM

Instant Pot® Beef Stew Recipe - Pillsbury.com image

It doesn’t get much cozier than this! Classic stew ingredients like beef, carrots and potatoes cooked in beef broth make for an easy, filling dish that’s done in less than 2 hours, thanks to your multicooker.

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 11

Ingredients

2 lb beef stew meat
2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon Muir Glen® organic tomato paste (from 6-oz can)
2 cups chopped onions
2 cups 1-inch diced peeled carrots
2 cups 1-inch diced peeled russet potatoes
1 cup Progresso® beef flavored broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons water

Steps:

In large bowl, toss beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches, and cook 2 to 4 minutes on first side until browned. Turn and cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
Return beef to insert. Stir in tomato paste. Stir in onions, carrots and potatoes. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.

Nutrition Facts : Calories 290 , CarbohydrateContent 16 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 790 mg, SugarContent 4 g, TransFatContent 1/2 g

SLOW-COOKER WINTER VEGETABLE STEW RECIPE - BETTYCROCKER.C…

Slow-Cooker Winter Vegetable Stew Recipe - BettyCrocker.c… image

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Provided by Betty Crocker Kitchens

Total Time 8 hours 40 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 12

Ingredients

2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours.
In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutrition Facts : Calories 130 , CarbohydrateContent 31 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 5 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 560 mg

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