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Best Beef Stew (Instant Pot & Oven/Slow Cooker Directions!)

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A hearty beef stew loaded with tender beef, potatoes, carrots, and celery in a rich tomato-based broth. Includes Instant Pot, oven, and slow cooker directions for an easy comforting meal.

Ingredients

  • 2 and 3/4 cups tomato juice
  • 24 ounces beef stew meat
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 large yellow onion, sliced
  • 6 medium yellow potatoes, chopped
  • 1/2 tsp salt
  • Pinch of pepper
  • 3 tbsp all-purpose flour (24 grams, or gluten-free flour if needed)
  • 1 tsp thyme
  • 1 large clove garlic, minced
  • 1 cup peas (optional)

Instructions

  1. Preheat the oven to 325°F if using the oven method. Chop the potatoes, celery, and carrots.
  2. In a bowl, combine the flour, salt, and pepper. Toss the beef in the mixture until coated.
  3. For the Instant Pot: Place the beef in the liner, then add the celery, carrots, potatoes, and onions. Pour in the tomato juice and add the garlic, thyme, and an extra pinch of salt and pepper. Seal and cook on the stew/meat setting for 35 minutes. Allow a natural pressure release for about 15 minutes.
  4. For the Oven: Add all ingredients except peas to a Dutch oven. Cover and bake for 1 hour 45 minutes to 2 hours 10 minutes, checking for tenderness after 1 hour 30 minutes.
  5. For the Slow Cooker: Add all ingredients except peas to the slow cooker and cook on low for 6 to 8 hours, until the beef and vegetables are tender.
  6. If using peas, stir them into the finished stew after cooking. Serve warm.

Notes

  • Add peas only after cooking to prevent them from becoming mushy.
  • Gluten-free flour can be substituted for the all-purpose flour.
  • Serve with crusty bread for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-beef-stew-instant-pot-oven-slow-cooker-directions/