This beef stew recipe is great when the weather is chilly and is delicious served with cooked barley or egg noodles. Since spring is really taking its time getting here we’re still in the mood for some warm comforting food. Typically I make this in the pressure cooker since it only takes about 10 minutes and the meat is falling apart tender even in that short amount of cooking time. But you can also cook on the stove for about an hour, or even the crockpot and the results will be equally delicious. I’ve listed all three instructions below. I love Penzey’s Bavarian Seasoning for this recipe. It is a combination of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. If you don’t happen to have this seasoning you can use the substitution I have listed below or improvise for your own taste. This recipe also freezes very well. I would suggest freezing in individual plastic containers such as these. These containers stack very easily in the freezer, and by freezing individual portions you can easily have lunch or dinner ready in a few minutes!
OR: ½ tsp each: dried mustard, crushed rosemary, minced garlic (dried or fresh), thyme and sage
1 tsp salt
2 tblsp flour
½ cup red wine
1 onion, cut in medium sized pieces
6 carrots, sliced in 1 inch pieces
1 (28oz) can crushed tomatoes
4 cups beef or chicken broth (about two 14oz cans)
1 bag frozen peas
Sour cream (optional topping)
Cooked barley or egg noodles for serving
Heat oil in a large pot over medium heat. Add the beef and seasonings; stir well. Cook for about 10 minutes. (The meat will render some liquid.)
Add the flour and stir well; cook for about 5 minutes. Add the wine, stir, and cook for another 5 minutes. Then add the onion, carrots, tomatoes and broth.
Stovetop instructions: Bring to a boil, then reduce heat and cook for 45 minutes to an hour, until beef is very tender. Stir in peas and cook for an additional 10 minutes.
Pressure Cooker instructions:Always be sure to follow your specific pressure cooker’s instructions as each model differs slightly! (If using the pressure cooker I make the entire recipe in it from the start.) Close and seal pressure cooker, increase heat to high and bring up to pressure. Reduce heat to medium and cook for 10 minutes. Use quick-release (cold water method) to quickly release pressure. Add peas to stew and cook over medium heat for an additional 10 minutes.
Crockpot instructions: Transfer stew to crockpot and cook on low for 8 hours. Add peas to the last half hour of cooking time.
Serve stew with sour cream if desired and barley or noodles.