Beef Stew

 

Beef stew is a flavorful mix of fresh vegetables such as carrots, celery, potato, onion, and garlic simmered in a tomato-based liquid to produce a thick and savory stew.

 

Ingredients

1 lb Beef Stew Chunks

1 lb Baby Carrots

3-4 Stalks Celery ~ Diced

2-3 Potatoes cubed

1 Onion ~ Diced

1 Tbs Garlic

1 14.5 oz can Stewed Italian Tomatoes

1 28 oz can Crushed Tomatoes

2 Cups Beef Broth

1 Tb Italian Seasonings

1 Tb Lawrey’s Season Salt

1/2 Cup Flour

1/2 tsp Pepper

2-3 Tbs Olive Oil

 

Instructions

Shake together the flour, Lawrey's Season Salt, and pepper in a gallon zip lock bag. Coat the meat stew pieces.

Preheat a frying pan or the Instant Pot on Saute until it is hot. Brown the stew meat in the oil. Make sure not to overstir. Allow the beef pieces to brown before turning them over to brown on the other side. Bits will have cooked onto the bottom of the pan. That's OK. Switch off the Instant Pot. Remove the meat from the Instant Pot. Deglaze the Instant Pot with beef broth by adding the liquid and letting it to help take up the cooked pieces that have been left behind. Scrape the pan's bottom to ensure that nothing is sticking to it. Beef, entire baby carrots, diced potatoes, diced onion, garlic, and salt and pepper to taste. To beef broth, add celery. DO NOT MIX

Add a can of steamed tomatoes on top, followed by a can of crushed tomatoes. Season with Italian seasonings. STIR.

Turn to Manual for 35 minutes, followed by a 15-minute Natural Release. Then Quick Release the rest.

End up serving with French bread or cornbread.