Healthy Instant Pot Beef Stew Or Slow Cooker Recipes

NOURISHING BEEF STEW

Steps:

• Push the saute button on the Intant Pot.
• Add the oil then the meat, salt, pepper and cinnamon.
• Brown the meat for a minute or two and then add the onions.
• When meat is brown, add stock and tomatoes.
• Put the lid on the pot and lock into place. Make sure the vent is on closed.
• Push the manual button for 15 minutes.
• When the timer goes off, do a quick release by turning it to vent.
• Open the pot and add the pumpkin, tomato paste, salt, Italian seasoning, garlic, cayenne and garlic powder.
• Mix well, then add the vegetables and mix again.
• Place lid on pot and push vent to closed.
• Press manual button for 20 minutes.
• When time goes off use the quick release or do a natural release if you are not ready to eat.
• Serve as is or over rice.

LOW SODIUM BEEF STEW

Steps:

• Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
• Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
• Cook the meat until browned on all sides.
• Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
• Add the remaining ingredients except for cornstarch and water.
• Cover and lock the lid on the instant pot. Ensure steam valve is closed.
• Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
• Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

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.

SLOW COOKER GROUND BEEF STEW

Steps:

• Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
• Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

EASY BEEF STEW FOR THE SLOW COOKER

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

PRESSURE COOKER BEEF STEW

Steps:

• Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
• Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
• Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
• When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
• Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.