The Butcher Shop, Inc.

Locally Sourced Quality Food

Quick and Easy Beef Stew

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There’s nothing better on a cold winter night after a day of work and picking up the kids from school than a warm pot of beef stew.  Fortunately, you don’t need to plan ahead to make a hearty stew anymore.  You can pick up all the groceries you need for this recipe on your way home, and thanks to an Instant Pot (or anotherbeef stew similar pressure cooker), you can have this meal ready to serve in about 90 minutes.

There are several types of meat you can use for stew, but this simple recipe calls for beef chuck roast.  Chuck meat comes from the shoulder.  It’s one of the most popular choices for stew because it is tough enough to stand up to the cooking and has a medium fat content.

Beef Stew Ingredients:

  • 2 ½ pounds TBS boneless beef chuck roast, cubed into about one-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons tomato paste
  • ⅓ cup red wine
  • 3 carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 1 tablespoon dried thyme
  • 1 package (about 8 ounces) of frozen pearl onions. (don’t use fresh, you need the water content of the frozen product).
  • Up to a cup of water.

Beef Stew Directions:

  1. Turn your Instant Pot onto “saute.”  While it is heating up, toss the beef chuck roast with flour, salt, and pepper.  When the pot is fully heated, add the olive oil.
  2. Brown the beef chuck roast.  Let it cook on one side for about three minutes, and then turn the pieces over to brown the other side for another 3 minutes.
  3. Mix the tomato sauce into the meat, and then stir in the wine.  Make sure to deglaze the bottom of the pan really well.  If the flour seems to be still very thick, add about ½ cup of water to thin it out.  If it is too thick when you pressurize the stew or if the pan isn’t wholly deglazed, it will burn.  In that case, you’ll need to depressurize, remove the stew, clean the pot, replace the stew, add more water, and pressurize again.
  4. After the contents have boiled for about a minute, add the carrots, celery, thyme, and onion.  Stir to mix.
  5. Lock the lid and pressure cook on high for 40 minutes.
  6. Once the cycle is complete, perform a quick release.
  7. Serve immediately.  The stew is delicious on its own or served over mashed potatoes.

Stop by The Butcher Shop for the Freshest Meats and Local Produce

Why purchase meat and produce from a grocery store that comes from who knows where?  We have such excellent, fresh meat and produce available to us locally!  The Butcher Shop is your one-stop shop for locally sourced meats and produce from farms right here in Southern Oregon.  At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine.  Stop by today or call ahead to pre-order your ingredients.