The Easiest Beef Stew You’ll Ever Make—Just Dump and Cook
This comforting beef stew is a true dump-and-go crowd-pleaser—savory, hearty, and made easily in a pressure cooker or Dutch oven for fall-apart beef and perfectly tender vegetables.
Equipment
- 1 Mixing bowl large
- 1 Dutch oven or pressure cooker oven-safe or sealed
Ingredients
Main ingredients
- 2 pounds Beef chuck or stew meat cut into bite-size pieces
- 2 tablespoons All-purpose flour
- 2 teaspoons Herbs de provence or Italian seasoning
- ¾ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Garlic powder
- 1 large Sweet onion chopped
- 2 large Carrots peeled and chunked
- 1 pound Fingerling or red skin potatoes chunked, skin on
- 3 cups Boiling water with 3 tablespoon Better Than Bouillon Roast Beef Base
- 3 tablespoons Tomato paste
- 1 cup Frozen peas
- 1 to 2 tablespoons Aged balsamic vinegar
- Fresh herbs Optional; parsley, basil or tarragon, chopped
Instructions
Instructions
- Preheat oven to 325°F.
- Toss beef with flour, herbs, salt, pepper, and garlic powder until well coated.
- Layer beef in oven-safe pot, top with onion, carrots, and potatoes.
- Pour boiling water with bouillon over ingredients and add tomato paste.
- Cover tightly and bake for 2.5 to 3 hours or cook in pressure cooker per manual.
- Release pressure safely, stir in peas and balsamic vinegar, taste and adjust salt. Garnish with herbs.
Notes
Freezes well; just portion and reheat gently. Great with crusty bread or over mashed potatoes.