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Hearty Beef Stew

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Beef stew is one of the quintessential American comfort dishes.  Whether you make it in a CrockPot or Instant Pot, this recipe is sure to keep you warm when it is chilly outside.

Beef stew in Instant Pot

How To Make Beef Stew in a Slow Cooker

To make the stew, start by placing baby carrots in the bottom of a slow cooker. Then add a layer of fingerling potatoes that have been washed and cut into 1-inch pieces.

Fingerlings

Take about a pound or so of stew meat, season it with a little salt and pepper, and cook it until the meat is no longer pink.

Beef

Place the beef on top of the veggies and add a can of petite diced fire roasted tomatoes on top.

Meat, Potatoes and Carrots

Combine some cornstarch with vegetable broth and whisk until smooth.

Gravy in the Making

Take the mixture and pour it into the skillet with the beef drippings to make gravy.  Then the gravy goes into the slow cooker on top of the tomatoes.  Cook the stew for 8 -10 hours.  

About 10 minutes before serving, combine a little more cornstarch with broth, whisk well, and add it to the slow cooker.  At this point, I stir it all together, add peas, and let it cook for 5 – 10 minutes on high.  Add salt and pepper to taste.

Yield: 6 servings

Hearty Beef Stew

Hearty Beef Stew

Beef stew is one of the quintessential American comfort dishes.  Whether you make it in a CrockPot or Instant Pot, this recipe is sure to keep you warm when it is chilly outside.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 1 - 1 1/2 lbs. beef stew meat, cut into 1-inch cubes
  • olive oil
  • salt and pepper for seasoning
  • 1 1/2 lbs potatoes, washed and cut into 1" pieces
  • 1 1 lb. package baby carrots
  • 1 can petite diced fire-roasted tomatoes
  • 1/2 cup cornstarch, divided
  • 3 cups vegetable broth, divided
  • 2 cups English peas, frozen
  • Salt and pepper, to taste

Instructions

  1. Place enough olive oil to lightly coat large skillet. Heat over medium-high heat until hot. Add beef and sprinkle with salt and pepper to season; cook 4 to 6 minutes or until browned on all sides, stirring occasionally.
  2. In a 4 to 6 quart slow cooker, layer potatoes and carrots. Add browned beef and top with tomatoes.
  3. Combine 1/4 cup cornstarch and 1 cup of vegetable broth and whisk until smooth. Add to beef drippings in skillet over medium heat and whisk until it begins to thicken. Add an additional cup of broth and continue to whisk until well blended. Pour gravy over tomatoes and beef in slow cooker.
  4. Cover; cook on low setting for 8 to 10 hours.
  5. Before serving, blend 1/4 cup cornstarch with 1 cup of vegetable broth. Stir mixture and English peas into stew. Cook on HIGH, covered, 10 minutes or until thickened.

Notes

Instant Pot Directions

  1. Follow direction #1 in the recipe as written except use the Instant Pot saute feature to brown meat.
  2. Layer prepared veggies on top.  Pour 2 cups cup of broth over veggies and set Instant Pot to MANUAL HIGH PRESSURE for 30 minutes. Allow the Instant Pot to release naturally for 10 minutes.
  3. Combine the remaining 1 cup of vegetable broth with cornstarch and mix until smooth. Pour slurry over stew in Instant Pot and stir.
  4. Set Instant Pot to Saute, add English peas, and simmer for 5 minutes, stirring occasionally.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 466Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 631mgCarbohydrates: 51gFiber: 8gSugar: 10gProtein: 43g

Nutrition information is an approximation.

Did you make this recipe?

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A fringe benefit of making beef stew in the slow cooker is that it fills the home with an amazing aroma.

How To Make Beef Stew In an Instant Pot

If you are pressed for time, you can make this recipe in the Instant Pot, shaving off hours of cooking time.

To make it in the Instant Pot:

  1. Follow direction #1 in the recipe as written except use the Instant Pot saute feature to brown meat.
  2. Layer prepared veggies on top.  Whisk together 1/4 cup of cornstarch and 1 cup of broth. Pour slurry over veggies, 1 cup of broth, and set Instant Pot to MANUAL HIGH PRESSURE for 30 minutes. Allow the Instant Pot to release naturally for 10 minutes.
  3. Remove 1 cup of juices from Instant Pot and whisk together with remaining cornstarch.  Add 1 cup of broth and mix until smooth. Return slurry back to Instant Pot.
  4. Set Instant Pot to Saute, add English peas, and simmer for 5 minutes, stirring occasionally.

What is your favorite slow cooker meal?

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Julie Wian

Friday 12th of June 2015

Oops. Found the share button! My bad.

Julie Wian

Friday 12th of June 2015

No share button?

Julie Wian

Friday 12th of June 2015

Wow....I had low expectations, not because of your recipe, but the fact I had terrible beef stew experiences in childhood. I'm not so keen on stews and soups as my husband is. Especially during hot months. This was superb. Only variation was using beef broth vs vegetable because that's what I had on hand. Salad and crusty bread....wine optional but recommended if you drink. This recipe is now in my special traditional recipe file. No spam here.

Lynda

Saturday 13th of June 2015

Thanks, Julie. I am glad you enjoyed it!

Joanna @way2gomom

Saturday 22nd of March 2014

That sounds like a terrific recipe! I hadn't heard of Earth Fare before, but they definitely sound like a brand I can appreciate.

Megan @ That Neat Blog

Sunday 16th of March 2014

This looks so good. I love that it's wheat free.