Beef Stew – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Beef Stew
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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.