Title
A hearty stew that is a definite crowd pleaser and will leave the house smelling delicious! You can make this stew on the stove and let it simmer for a few hours, or pop everything in the instapot and have it ready in less that 45 minutes. Enjoy the soft pieces of meat with the perfectly tender potatoes and carrots. This one is simple: chop it all up, pop it in the pot and walk away.
– Zehra, The FitNest
Ingredients
- 2 lbs Crescent Foods Angus Stew Beef
- 2 tbsp flour
- 1 tsp dried oregano
- 1 tsp chilli powder
- 1 lb Baby potatoes
- 2 Bay leaf
- 3 Carrots, large
- 3 Celery, ribs
- 3-4 Large Mushrooms
- 4 cloves garlic, minced
- 1 Onion, medium
- 1 tsp fresh Rosemary
- 1 tbsp fresh Oregano
- 1 hot pepper (optional)
- 1 (15 oz) can Tomatoes, stewed
- 2.5 cups broth (beef or chicken)
- 1 (6 oz) can Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Pepper
- 1 tsp Salt
- 2 tsp tbsp Olive oil
PREPARATION
1. In a large bowl coat beef with flour, dried oregano and chili powder and set aside.
2. To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it’s nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
3. To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!
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