Best Pot Roast Beef Stew Recipes

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

INSTANT POT MEAT LOAF

Steps:

• In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf. , Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.

POT ROAST BEEF STEW

Steps:

• **NOTE: Quantities of beef and veggies are approximate. It varies according to your specific amount of leftovers. If all of the potatoes or carrots were eaten, add a couple of extras, diced/sliced, to the microwave dish. Use your own good judgement for the right balance. Remember to be sure to taste for seasonings; add soy sauce, salt and pepper to taste. Extra 1/4 can of broth may be used to thin gravy if too thick, or to combine with extra flour to thicken if too thin. If dish seems too full when all ingredients have been combined, spoon excess into small ovenproof dish.
• Read full recipe. Gather and prep all ingredients (chop/slice meat & veggies etc...)
• To a 2 quart microwave safe dish, add extra diced uncooked potatoes, raw sliced carrots, 1/2 can beef broth and beef bouillon cube (reserve extra broth for gravy base.)
• Cover with lid or wax paper; microwave on high power for 5 minutes, while preparing gravy base (see next step.)
• Prepare gravy base: In a small bowl, combine 2 heaping tablespoons all purpose flour with 1/2 of remaining beef broth and soy sauce, stirring/whisking until smooth (no lumps!) Set aside. Reserve remainder 1/4th can of broth for thickening/thinning, if needed (see note.)
• Uncover vegetables in dish in microwave; stir & cover again; microwave on high power additional 2 to 3 minutes, until vegetables are fork tender.
• Remove dish from microwave. Stir prepared gravy base into hot vegetables and broth. Broth will immediately begin to thicken.
• Quickly stir in the leftover juice/gravy from the pot roast.
• Gently stir in leftover vegetables, beef and peas. Add salt and pepper to taste.
• To heat to serving temperature, you have two choices, fast or slow.
• Fast: Cover dish, microwave on high power until scalding hot, gently stirring occasionally (approximately 5-6 minutes.)
• Slow: Preheat oven to 350 degrees F. Cover dish with lid or foil. Place dish on rimmed baking sheet. Bake at 350 degrees F for 1 1/4 hrs. Serve hot. Cover and refrigerate leftovers.
• This recipe is also good for making beef pot pies, and is good with a drop biscuit dough topping. This is the link for the pot roast recipe: https://www.justapinch.com/recipes/main-course/roasts/pot-roast-with-mushrooms-veggies.html?p=6