EASY HOMEMADE BEEF STEW

Serve: Taste the stew and season with additional salt and pepper, if necessary. Serve warm.
Note: To finish cooking this beef stew on the stovetop, cover the pot and let it simmer for 60-90 using medium to low heat. Check it occasionally to see if the beef is tender using a fork and add some broth or water if the sauce starts to dry out.

THE QUICK METHOD:

Turn on the crockpot or slow cooker
Add the beef, veggies, broth, spices, and all the ingredients in together at once.
Give it a nice mix
Cook on low for 9-10 hours, medium 7-8 hours, and high 6-7 hours.
To thicken the stew, 30 minutes before serving, remove about 1/2 cup of the liquid/sauce, mix it with about 2 teaspoons to 1 tablespoon of cornstarch. Pour it back in and allow to cook and thicken up. Remove bay leaf, serve and enjoy.

HOW TO MAKE BEEF STEW IN AN INSTANT POT

Prep: cut up beef into small chunk sizes along with the potatoes and carrots
Prep Beef: Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.
Brown the beef: Turn on the instant pot, and put it on the saute mode. Add the oil and then add the beef. Brown the beef for 3-4 minutes. Remove and set aside.
Cook onion: After you remove the beef, add onions and garlic. Cook for 2-3 minutes and stir until brown and soft.
Deglaze: Pour the broth over the onions. Scrape up the brown bits from the bottom of the pot. Stir for a minute.
Season: Next, add the tomato paste, seasoning, and Worcestershire sauce. Stir for a couple of minutes.
Add beef and veggies: Then, add the beef in, top with the potatoes and carrots. Finally, add the bay leaf.
Close IP and cook: Close the lid of the instant pot, turn the steam release valve to seal. Press manual, and cook at high for 35 minutes, then allow the pot to naturally release for 10 minutes before opening the lid. Remove the bay leaf.

Ingredients

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