Is it just me or did fall weather appear very suddenly? This cooler weather had me craving some hearty stew.
This can be made on the stove, in a slow cooker, or in an Instant Pot.
1-2 lb stew beef
Salt and pepper
1 cup peas
1 cup chopped carrots (3-4 carrots)
1 large potato diced
1/2 tsp onion powder
2 cloves of garlic minced
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp cumin
1 bay leaf
1 tsp curry powder (optional)
2.5 cups stock (I use bone broth)
Place stew beef into a bowl, season with salt and pepper.
Instant Pot: click the sauté button, add olive oil to prevent sticking then add meat
Stove or slow cooker: place a large pot on the stove and turn the heat on medium. Place meat in the pot with olive oil to prevent sticking.
Turn meat occasionally until browned on all sides. Meat does not need to be cooked fully through since it will continue to cook after adding vegetables.
While meat is browning chop all vegetables.
Once the meat is browned add potatoes, carrots, peas, garlic, seasonings, stock, and salt and pepper to taste.
Instant Pot: place lid on with valve closed. Select stew and let Instant Pot do its thing! After the stew is cooked allow pressure to release on its own for 10 minutes. In my experience the longer I let it sit the better
Stove: simmer for 50 minutes or until beef is cooked through and vegetables are tender
Slow cooker: cook on low for 8 hours or high for 4 hours
I also pulled some leftover rice out of the fridge and put that right into the stew, it added some nice texture!