1/5 Photos of Old-Fashioned Beef Stew
Galley Wench's Note:
The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew.
My Private Note
Units: US | Metric
- 2 -3 tablespoons vegetable oil
- 1 1/2 lbs beef, cut into 1 inch pieces well trimmed
- 2 tablespoons flour
- 1/2 teaspoon salt
- fresh ground pepper
- 2 garlic cloves, crushed
- 1 large onion, cut into wedges
- 3 tablespoons tomato paste
- 1/3 cup dry red wine (optional)
- 2 cups beef or 2 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 large bay leaves
- 1 teaspoon dried thyme leaves (to taste)
- 5 large potatoes, peeled and cut into 1 1/2 inch chunks
- 4 large carrots, peeled and cut into 2 inch chunks
- 2 stalks celery, sliced
- 1To flour mix in salt and pepper.
- 2Dredge beef cubes in flour mixture.
- 3In large pan add oil and brown beef.
- 4Remove beef to pressure cooker (or crock pot).
- 5Add additional oil if required and saute onions for 1 minute.
- 6Stir in tomato paste and broth to deglaze pan.
- 7Add the wine (if using) and cook another 30 seconds.
- 8Add Worcestershire sauce, bay leaves and pour over beef.
- 9Pressure Cooker:.
- 10Lock the lid in place. Over high heat, bring to high pressure.
- 11Reduce heat just enough to maintain high pressure and cook for 30 minutes.
- 12Allow the pressure to come down naturally (about 15 minutes).
- 13Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
- 14Stir in garlic, thyme, potatoes, celery and place carrots on the top.
- 15Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
- 16Quick-release the pressure.
- 17If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- 18If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
- 19Crock pot:.
- 20Place beef, liquids and remaining ingredients in the crock pot.
- 21Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- 22Serve with fresh biscuits!
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Nutritional Facts for Old-Fashioned Beef Stew
Serving Size: 1 (923 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 850.6
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 4.4 g
- Cholesterol 164.7 mg
- Sodium 684.1 mg
- Total Carbohydrate 98.5 g
- Dietary Fiber 13.7 g
- Sugars 10.7 g
- Protein 74.0 g