Healthy Instant Pot Beef Stew Or Slow Cooker Recipes

INSTANT POT BEEF STEW

Steps:

• Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
• Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
• Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
• While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven't finished cutting the carrots, do so now.
• Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don't receive a "burn" warning.
• Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
• Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
• In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

INSTANT POT BEEF STEW

Steps:

• In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.
• Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
• Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
• Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
• Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

INSTANT POT BEEF STEW

Steps:

• Put flour, garlic powder, onion powder, and black pepper into a ziptop bag.
• Add cubed stew meat, and shake to coat your beef with the flour mixture
• In the instant pot, add olive oil and heat the saute setting. Once it reads hot, add beef, and sear the exterior of the beef to lock in flavors.
• Add ½ cup of beef stock or red wine and deglaze the pot by using a wooden spoon to scrape the bottom removing anything stuck on or any brown bits.
• Add the remaining ingredients except corn starch to the instant pot.
• Put lid on, and lock into place, turn valve to sealing.
• Cook on High Pressure/Manual using the stew/meat setting for 35 minutes.
• Let the pot natural pressure release.
• Remove lid, and dip a ladle into the pot, and remove ½ a cup of liquid, pour it into a small bowl, and make a slurry using the corn starch. Add the slurry into pot, and stir well, then turn pot to "Saute" setting and simmer until desired thickness is reached.
• Add fresh parsley on top for garnish.
• Put flour, garlic powder, onion powder, and black pepper into a ziptop bag.
• Add cubed stew meat, and shake to coat your beef with the flour mixture
• In a cast iron skillet or dutch oven, add olive oil and heat over medium-high heat. Sear the exterior of the beef to lock in flavors. Note: You can skip this step, but searing the beef will help it stay tender and moist, and give it better flavor.
• Use ½ cup of beef broth or red wine to deglaze the pot, and pour pan juices and meat into the crock pot.
• Add the remaining ingredients except corn starch to the slow cooker.
• Cook covered for 4-5 hours on high or 6-8 hours on low.
• Dip a ladle into the crock pot, and remove ½ a cup of liquid, pour it into a small bowl, and make a slurry using the cornstarch and liquid. Add it back into the crock pot and cook an additional 20-30 minutes to let stew thicken.
• Add fresh parsley on top for garnish.

HEALTHY INSTANT POT BEEF STEW (OR SLOW COOKER)

Steps:

• Season the beef with salt and pepper. Toss with flour.
• Place the oil in the Instant Pot and turn on to the "Saute" mode. Once the oil is hot, add the beef and brown all on sides, letting the meat caramelize and brown before turning it.
• Add the beef broth to the pot and use a wooden spoon to scrape up any bits on the bottom of the pan. Then add the Worcestershire sauce, garlic cloves, bay leaves, salt, sugar, paprika, pepper, and thyme. Stir so that the spices are incorporated into the broth.
• Add the remaining ingredients and stir. Add the lid and close the steam valve. Press the "meat/stew" button or set the timer to 35 minutes on high pressure. After the 35 minutes, let the pressure release naturally. Once the pressure is released, release the steam valve and open the lid carefully. Season with salt and pepper if needed.
• Slow Cooker: Add everything to the slow cooker and cook on low for 8 hours.