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Multicooker Beef Stew
Recipes
Multicooker Beef Stew
6 servings
about 1 hour total (Active 20 minutes)

Ingredients

  • 2 medium yellow onions
  • 2 ribs celery
  • 3 medium carrots
  • 2 medium potatoes (yellow, red, or russet)
  • 2 tablespoons canola oil
  • 1 ½ lb beef for stew
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 (12 oz) jar beef gravy
  • ¾ cup water, divided
  • ¼ cup flour
  • 1 cup frozen peas (optional)

Steps

    1. Chop onions (2 cups), celery (1 cup), carrots (2 cups) and potatoes into 1-inch pieces. Pour oil into multicooker pot and preheat on SAUTÉ 5–6 minutes. Season beef with salt and pepper; add beef to pot (in batches, if needed) and cook 3 minutes, stirring occasionally, or until browned on all sides.
    2. Stir in onions, carrots, celery, potatoes, Worcestershire sauce, thyme, gravy and ½ cup water. Seal lid following manufacturer's instructions; cook on MEAT/STEW 35 minutes or until vegetables are tender and beef is 160°F. Use caution and release pressure manually, then open lid.
    3. Combine remaining ¼ cup water and flour; whisk until blended. Stir flour mixture and peas (if using) into stew, then cover. Let stand 5 minutes to thicken. Serve.
    Note: To make this recipe in a slow cooker, brown beef in a large, nonstick sauté pan, then transfer to slow cooker. Stir in ingredients as directed in Step 2, then cover and cook on HIGH 3–4 hours (or LOW 6–8 hours). Follow step 3.

Amount per ⅙ recipe serving: Calories 430, Total Fat 21g, Sat Fat 7g, Trans Fat 0g, Chol 95mg, Sodium 630mg, Total Carb 33g, Fiber 4g, Sugars 6g, Protein 28g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%