When I was a kid, my mom used to make us beef stew occasionally.
When I grew up, I got my hands on that recipe, and realized…. I didn’t much care for it. Maybe my taste buds refined, I’m not positive.
The original recipe was simple… Cook stew meat (ew), then add large chunks of onion, carrots, potatoe and cook in a big pot of V8 juice.
As a kid, it was great, but I never understood the giant pieces of everything… and as much as I loved beef, the never ending chew of the stew meat never made sense to me.
I’ve altered my moms stew over the years, and it’s finally perfection! It also barely resembles HER stew, so…. sorry mom.
Don’t be fooled by the time it takes or the ingredient list. All things considered, it’s one of the quickest and easiest meals to put together.
These days, I make a tomato sauce that I prefer to use… but a can of tomato sauce works JUST fine. I also use a premium bone broth, but I have used a carton of beef broth and it was great.
Every time I make this, it’s a little different… depends on what I have around… more or less of the veggies… sometimes I just chop the potatoes and throw it in the pot with the rest. But I will say, the mashed potato dollop is the best, so it’s worth trying. If you go the diced potato route, you obviously won’t need the greek yogurt, but the butter on top is still an excellent choice!
I also don’t measure things, so I use the whole can of tomato, the whole carton or bag of bone broth, and I sprinkle seasonings on top till it feels right. Feel free to play around with the recipe, like I said… it’s finally perfect, but even when I have to make alterations, it’s still delish!
You may be wondering, how did this hearty stew make it on to my healthy living blog? It’s SO rich, SO decadent, it doesn’t seem healthy. Well, that’s where you’re wrong sir.
It’s all in the ingredients, and the quality behind them. The Bone broth, for extra collegen, making your hair, nails and skin heathy. The tomato for lycopene, protecting you from cancer. The onions, garlic, and mushrooms add extra immunity to your system. The celery and carrots are great probiotics that naturally feed your system and nurture a healthy microbiome. Herbs, like thyme, rosemary, oregano are all great for your immune system. And of course, I love a little red pepper or ceyenne on mine, which will give your metabolism that jolt it needs.
As long as you use a quality organic butter and wine, these ingredients also bring their own benefits, like the antioxidents and probiotics in the wine, or the good, brain healthy fats of the butter.
Depending on what trendy diet you may be following, maybe the beef or the potatoes aren’t your ideal…. but a good organic beef has a lot of nutrients and protein that your body needs… and lets not discredit the good old potato. Full of vitamins and minerals, but maybe less desirable than the rest, sure. But, that’s why we use some white… and some sweet. Try red potatoes some time too, they’re great!
If you want to get crazy, you can saute the beef in an olive oil or butter…. you can even saute the onions and garlic before you dump the remaining ingredients in the Instant Pot…
Some days, I will spend a little extra time and do it up… and then some days, I simply chop the things, without peeling…. and just throw it all into the pot with frozen beef and get back to work before the glorious beep an hour and a half later. I can’t say I’ve notice much difference, except for the time I spend on it. Up to you.
Hearty Beef Stew
- Pressure cooker
- Vegetable peeler
- Cutting Board
- Large pot *optional
- 4-5 Boneless Short Ribs It's really up to you how many
- 1 Large Onion Any onion will do, I switch around Sweet or Red, depending on what I have on hand.
- 5-6 Cloves Garlic
- 4-6 Carrots Use rainbow for a sweeter flavor
- 3 stalks Celery
- 1 Cup Mushrooms *Optional I love throwing some portobellos in.
- 1 Pkg Beef Bone Broth around 4cups
- 16.9 oz Tomato Sauce Use a can of tomato sauce or chopped tomatos
- 1 Cup Red Wine I prefer a dry red... and sometimes a little more than a cup falls in.
- 1 Tbsp Italian Seasoning Include the usual mix together or add dashes of them separately: oregano, basil, thyme, parsley
- 1 Tsp Sage
- 1/2 Tsp Rosemary
- 1 large Bay Leaf Remove before eating the stew
- 4 Large Potatoes white or red
- 2 Med Sweet Potatoes
- 1/4 Cup Greek Yogurt
- 3 Tbsp Butter
- Add chopped onion and finely pressed garlic to the bone broth, tomato sauce and red wine. Add seasonings and mix.Add chopped carrots and mushrooms if desired, along with the short ribs and cook on high pressure for 1 1/2 hours.
- Peel and dice potatoes and let sit in a cold water bath until the stew is 30 minutes from done. The cold water keeps them from browning while you wait, and gives them a better consistency.
- Cook the potatoes on high heat until tender, drain most of the water, leaving a few table spoons for the starchy moisture. Blend together with butter and greek yogurt, salt and pepper to taste.
- When the pressure cooker is done, release the steam and shred the short rib meat, if desired.
- Serve in a bowl with a scoop of potatoes, surrounded by a few spoons of the stew mix.
- This stew is delightful on it's own, or you can add chili pepper flakes or cayenne, some Parmesan or a little butter and cracked black pepper.A little warmed French bread dipped into the sauce is amazing!!And of course, don't let the rest of the wine go to waste!