“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Beef Stew
Confidence
Ingredients
- 1-1.25 pounds stew meat beef round
- 16 ounces baby new potatoes tiniest red potatoes you can find, washed thoroughly
- 12 ounces petite baby carrots baby carrots if you can’t find petite
- 1 14.5 ounce can petite diced tomatoes
- 32 ounces beef broth
- 1.5 tsp worcestershire sauce
- 2 TBSP cornstarch
- ¼ Cup water
Instructions
Select one of the following cooking methods: Stovetop, slow cooker, or instant pot
Stovetop method:
- Combine all ingredients except cornstarch and water in a heavy pan or Dutch oven pot.
- Bring to a boil over a medium-high heat
- Turn heat down and set to simmer for 1 hour, stirring periodically.
- After 1 hour, mix the cornstarch and water in a jar with lid and shake.
- Allow to cook for 5 additional minutes.
Slow cooker method:
- Combine all ingredients except cornstarch and water in slow cooker.
- Cook on high for 4 hours, then mix the cornstarch and water in a jar with lid and shake.
- Allow to cook for 5 additional minutes.
Instant pot method:
- Combine all ingredients except cornstarch and water in the instant pot.
- Cook on high pressure for 20 minutes
- Allow a natural pressure release for 10 minutes.
- Let the remaining steam out by venting.
- While it vents, mix the cornstarch and water in a jar with lid and shake.
- Set to sauté for 5 additional minutes.
Notes
Serving suggestions:
Serve alone or with butter and crusty French bread.
Refrigerate leftovers immediately.
Need more help? See my “Need A Hand” version of the recipe.