Instant Pot Beef Stew

Nothing is better during a winter storm than a bowl of stew and some fresh baked bread.  We had 5" of new snow, wind and more of both on the way.  I did a little Christmas baking and then I made this stew to relax and enjoy some movies.  The only thing I will change in this recipe is to dice the potatoes a little larger.  I did 1/2" dices and they were pretty soft.

Instant Pot Beef Stew

1 1/4# beef stew meat
2 tbsp extra virgin olive oil
1/2 cup onions, minced

1 large garlic clove, minced

1/2 cup red wine

3 cups beef stock
1 cup carrots, sliced

2 potatoes, peeled and diced

1/4 cup flour

2 tbsp. Worcestershire sauce

1/2 cup peas
Heat olive oil in the Instant Pot on the saute setting.  Brown the beef stew meat and add in the onions and garlic at the end of browning.  Remove from the Instant Pot and deglaze the bottom with the red wine.  Stir in the flour into the meat.  Return to the Instant Pot and add in the beef stock and remainder of ingredients.  Cook on high pressure for 35 minutes and allow for a natural release.  Stir in peas and allow to sit for 10 minutes.  

Italian Meatball Stew

Spurts of winter.   Some days it seems like Spring is here and the snow is melting and then other days the wind and snow returns.   It’s nice to have the breaks but I made this stew on one of those wintry days and used my oven for a bit and to bake the meatballs and a loaf of homemade bread to go with it.

Italian Meatball Stew

Meatballs ~

1# ground beef (I used extra lean)

1 clove garlic, grated

1 tbsp parsley

1 egg

½ cup milk

½ cup Parmesan cheese, grated

½ cup Panko bread crumbs

½ tsp freshly ground black pepper

1 tsp salt

Mix everything together, roll into balls and bake for 25 minutes at 350°.

In a large soup kettle, heat up 1 tbsp extra virgin olive oil.  When heated, add in 2 cloves of minced garlic.  Cook for 1-2 minutes. 

Add in these ingredients ~

1 – 28 oz can tomatoes

4 cups chicken stock

1 – 19 oz can cannellini beans, rinsed and drained

1 cup carrots, peeled and sliced

1 bay leaf

Start cooking over medium heat and add in the meatballs when they are ready.  Continue cooking until the carrots are tender and then add in 1 cup of Ditalini pasta.  Cook until al dente and add in salt and freshly ground pepper to taste.  Remove bay leaf before serving.

Beef & Squash Stew

After several cool days, it just seemed like a good time to make a beef stew in the crock pot.  I had a lone acorn squash sitting around waiting for a warm home and it found it.    I substituted the squash for the potatoes that I would normally add in and it turned out great.  I still added in some carrots and peas for a variety of vegetables since I had both on hand. 

 

 

Beef & Squash Stew

 

1# beef stew meat, cut down into bite-size pieces

2 tbsp extra virgin olive oil

¼ cup flour

½ tsp salt

¼ tsp freshly ground pepper

1 acorn squash,  peeled, seeded and cut into 1” cubes

¼ cup, minced

2 cloves garlic, minced

3 cups beef broth

1 cup carrots, peeled and sliced into coins

½ cup peas

½ tsp thyme

1 tsp parsley

 

Combine flour, salt and pepper in a bowl or plastic bag for coating the beef on all sides.  Place in the hot frying pan with the heated olive oil.  Brown beef pieces on both sides, before it’s completely cooked, add in the onions and garlic and cook all together.  Add into crock pot, along with the beef broth, thyme and parlsey.  Prepare you squash and carrots and add into the stew.  You can wait to add in the peas until ½ hour before serving.  Taste and see if additional salt and pepper are needed.

Dr Pepper Beef Stew

The temperature is 30 degrees colder than when I got up this morning.  I watched snow dance back and forth across the street as the thermostat kept dropping.  It was a good day to make something in the crock pot, craft and watch old movies.  Or read and nap.  All of which happened in my household.  I don't generally drink Dr Pepper on it's own but I do like cooking with it and how it flavors meat and sauces.  I think next time I'll tackle using it in chili...

Dr Pepper Beef Stew

2 # beef stew meat
1/3 cup flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp paprika
extra virgin olive oil
1/4 cup onions, minced
1 clove garlic, minced
2 cups Dr Pepper
2 cups beef broth
2 carrots, sliced
3 potatoes, peeled and cubed
1 cup peas

Combine flour, salt, pepper and paprika.  Dredge beef stew meal pieces in it and place in a heated frying pan with a couple tablespoons of extra virgin olive oil in it.  Brown meat and both sides and place in your crock pot.  You will have to do this a few times so be sure to add more olive oil each time.  Just before the last batch is done, add in onions and garlic and cook for a couple minutes before adding everything into the crock pot.  Add in Dr Pepper and beef broth.  Cover and cook over medium heat for 4 hours.  After that time, add in carrots and potatoes.  Cook until fork tender and then add in peas and cook for another 15 minutes.  Taste and you might want to season a little bit more.

Italian Beef Stew

Winter doesn't seem to want to leave and there's more snow in the forecast for tonight.  It's a good day to let the meal basically make itself in the crock pot and what a flavor difference a few herbs can make (for the better).  

Italian Beef Stew

1 1/2# beef stew meat
2 tbsp extra virgin olive oil
1/2 cup onions, minced
2 large garlic cloves, minced
4 cups beef stock
1 tbsp celery flakes
1 tsp sage
1 tsp oregano1 tsp parsley
1 tbsp tomato paste
1 bay leaf
2 large carrots, peeled and sliced
2 potatoes, peeled and diced
1/2 cup peas

Heat olive oil in a large frying pan over medium heat.  When hot, add in beef stew meat and season with salt and freshly ground pepper.  Lightly brown meat in small batches and place in the crock pot.  Add in onions and garlic and let soften in the last batch of meat.  Pour in beef stock and stir in herbs and tomato paste.  Add in carrot first.  After about a half hour, add in the potatoes.  Cook until vegetables are fork tender.  Add in peas.

Beef Stew With Parmesan Dumplings

I wasn't in the mood for a soup but a nice hearty stew sounded like a good way to use the remaining veggies from my CSA plus a way to warm up on a cool Fall day.

Beef Stew With Parmesan Dumplings

1 1/4# beef stew meat
2 tbsp extra virgin olive oil
1/2 cup onions, minced
1 large garlic clove, minced
4 cups beef stock
1 tbsp celery flakes
1 tsp rosemary
1 tsp parsley
1 tbsp tomato paste
1 bay leaf
1 large carrot, sliced
1 sweet potato, peeled and diced
1 potato, peeled and diced
1/2 cup peas

Heat olive oil in a dutch oven over medium heat.  When hot, add in beef stew meat and season with salt and freshly ground pepper.  Lightly brown meat.  Add in onions and garlic and let soften before adding in beef stock.  Stir in herbs and tomato paste.  Add in carrot first.  After about a half hour, add in both potatoes.  Cook until vegetables are fork tender.  Add in peas.

Parmesan Dumplings

In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/4 Parmesan cheese, freshly grated
1/2 cup plus 2 tbsp milk
2 tsp canola oil

Spoon on top of beef stew and steam for 15 minutes.

Italian Sausage Stew

I woke up to the sound of rain which I was happy about since there were Winter Weather Advisories up for snow.  It's still too early for this but I have managed to get all my outdoor projects done and lawn art put away for winter.  It's still cold and seemed like a good day to make a pot of stew.  Using the ingredients on hand, including my new favorite farro, I made this Italian stew.

Italian Sausage Stew

1# mild Italian Sausage, cooked and drained
4 cups chicken broth
1 15 oz can cannellini beans, rinsed and drained
3/4 cup carrots, diced
1 14.5 oz can diced tomatoes
1/2 cup farro, rinsed
Salt and freshly ground pepper to taste

Combine all the ingredients in a soup pot or crockpot.  Cook until carrots are tender.

Italian Sausage Stew

I love Italian food.  It's so easy to make and tastes so much better than any sauces that are in a jar.

Italian Sausage Stew

1 pound Italian sausage, cooked
1 large clove garlic, finely chopped
1/2 cup onion, minced
1 cup chicken broth
14.5 ounces diced tomatoes
19 ounces cannellini beans, drained and rinsed
1 tbsp Italian seasonings
1 tsp parsley
3/4 cup Ziti, Mostaccioli or other medium pasta shape, uncooked
salt and freshly ground black pepper to taste

Cook Italian sausage with onion and garlic.  In a medium saucepan, add in chicken broth, diced tomatoes, cannellini beans and spices.  Add in cooked Italian sausage, onion and garlic and cook for a half hour on a medium low heat.  Add in ziti and cook for an additional 15 minutes.

Servings: 6