Beef Stew
2-3 lb. Chuck roast, 1 inch cubes
6-8 carrots, peeled 1 inch pieces
4 stalks celery, 1 inch pieces
1 large round onion, cut into 1 inch pieces
3 potatoes, peeled, 1 inch cubed
1 can diced stewed tomatoes (14.5 oz)
1 can tomato sauce (14.5-15 oz)
1 cup beef broth
4 sliced ginger
3 Bay leaves
2 Tbsp. Canola oil
season to taste with Hawaiian salt or your favorite season salt
cracked black pepper
- In a large stock pot, heat about 2 Tbsp. of veg oil and brown cut up stew meat. Add ginger. Brown meat till cooked through.
- Add stewed tomatoes and tomato sauce.
- Add all the vegetables and Bay leaves. Stir to mix in.
- Turn heat down to medium low. Add 1 cup of beef broth.
- Simmer stew, on low heat for 1 hour or so, monitor for doneness.
- When stew is ready, Mix 1/3 cup flour with enough water to create a slurry for thickening.
- Season to taste.
InstaPot Method
1. Follow steps # 1, 2, 3, 4. Brown meat, with ginger in instaPot. Add stewed tomatoes, tomato sauce, broth and bay leaves.
2. Pressure cook for 15 minutes.
3. After 15 minutes, Release steam, open and add vegetables.
4. Pressure cook again for 10 minutes.
5. After 10 minutes, release pressure and stir in flour slurry, to thicken.
6. Season to taste if needed.