Crockpot No-potato Beef Stew
Nothing says fall better than a homemade beef stew. Since potatoes don't typically freeze well you have the option of adding them at cook time or leaving them out entirely.
Ingredients
Bag #1:
- 2 lbs stew beef (cubed)
- 1 large yellow onion, chopped or 1 1/2 cups frozen onion
- 1.5 Tb minced garlic cloves
- 3 stalks celery, diced
Bag #2:
- 1 6oz can tomato paste
- 3 Cups frozen carrots
- 1 tsp dried thyme
- 1 Tb dried parsley
- 1 Tb worcestershire sauce
- 1 Tb low-sodium soy sauce
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 tsp salt
Add before cooking:
- 1 32 oz box beef broth
- 1 cup water
- 1.5 lbs russet potatoes, peeled and cubed small (optional)
Add during last 30 minutes:
- 2 cups peas (optional)
- 1.5 Tb cornstarch add more for additional thickness
Instructions
Option #1 (preferred method):
- Thaw bag #1 with meat and onions (or cook fresh). Saute in 1 Tb olive oil in a pan or on "saute" setting of a digital pressure cooker until meat is seared.
- Place in crockpot on low or turn pressure cooker to stew or soup setting. Add bag #2, beef broth, water, and optional potatoes to sauteed meat and cook in crockpot on low for 8-10 hours or in a pressure cooker for 20 minutes. Allow to naturally release in pressure for 10 minutes and then quick release.
- Turn pressure cooker to "saute" setting and crockpot on "high." Add cornstarch and optional peas. Allow to warm and thicken, adding more cornstarch if desired. Serve alongside a salad and warm bread.
Option #2:
- Skip the saute instructions and place both bags in crockpot or pressure cooker along with the beef broth, water, and optional potatoes. Follow instructions 2-3 above.