Description
This Hearty Beef and Vegetable Stew draws inspiration from the beloved Shepherd’s Pie to bring a sumptuous and nourishing meal to your table. Tender cubes of beef chuck roast, paired with a variety of vegetables and immersed in a rich, flavorful broth, make this dish a perfect comfort food for chilly days. Whether you’re cooking in an Instant Pot or using the traditional oven method, this recipe promises to deliver a delicious and hearty stew that family and guests alike will savor.
Ingredients
- 900 grams boneless beef chuck roast (about 2 lbs), cubed
- 2 cups potatoes, cubed
- 3 carrots, cut into medallions
- 1 cup sweet corn kernels
- 1 cup frozen peas
- 0.5 cups shallot, finely diced
- 3 cloves garlic
- 3 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon no sodium bouillon cube
- 3.5 teaspoons salt
- 1.5 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 cups water (500 ml), plus more if not using an Instant Pot
- 2 teaspoons flour (optional, for a thicker sauce)
Step-by-step Directions
1. Prepare the Beef
Heat the vegetable oil in your Instant Pot on the sauté function, or in a pot over medium-high heat. Sprinkle 1 teaspoon of salt evenly over the cubed beef. Add the beef to the pot, searing and stirring often until lightly browned on all sides.
2. Mix the Bouillon and Seasonings
If opting for a thicker sauce, first make a slurry with 2 teaspoons of flour and 1 tablespoon of the water. Mix the slurry back into the rest of the water. Dissolve the bouillon cube in the 2 cups of water and stir in the remaining salt, black pepper, thyme, and tomato paste.
3. Add the Vegetables and Cook
Add the potatoes, carrots, peas, and corn to the pot along with the water mixture. Cover and cook under pressure in the Instant Pot for 1 hour or in the oven at 175°C (350°F) for 2 to 2.5 hours, or until the beef is fork-tender.
Servings & Preparation/Cooking Time
- Servings: Approximately 6 servings
- Preparation Time: About 20 minutes
- Cooking Time: 1 hour using an Instant Pot or 2 to 2.5 hours in the oven
Tips for Storage & Reheating
- Allow the stew to cool completely before storing it in an airtight container.
- Refrigerate for up to 3-4 days or freeze for up to 3 months.
- Reheat on the stovetop over medium heat, stirring occasionally until thoroughly warmed. If reheating from frozen, thaw in the refrigerator overnight before reheating.
Conclusion
Rich, hearty, and filled with tender beef and vegetables, this Hearty Beef and Vegetable Stew is an ideal recipe for anyone looking to replicate the nostalgic comforts of Shepherd’s Pie with a unique twist. The versatility of this recipe allows you to adjust the thickness of its savory sauce and choose between convenient modern technology using an Instant Pot or traditional slow-cooking methods. Whichever way you choose, the result is a flavorful, reassuring dish that warms the belly and the heart.
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Hearty Beef and Vegetable Stew
- Total Time: 29 minute
- Yield: Approximately 6 servings 1x
Description
This Hearty Beef and Vegetable Stew draws inspiration from the beloved Shepherd’s Pie to bring a sumptuous and nourishing meal to your table. Tender cubes of beef chuck roast, paired with a variety of vegetables and immersed in a rich, flavorful broth, make this dish a perfect comfort food for chilly days. Whether you’re cooking in an Instant Pot or using the traditional oven method, this recipe promises to deliver a delicious and hearty stew that family and guests alike will savor.
Ingredients
- 900 grams boneless beef chuck roast (about 2 lbs), cubed
- 2 cups potatoes, cubed
- 3 carrots, cut into medallions
- 1 cup sweet corn kernels
- 1 cup frozen peas
- 0.5 cups shallot, finely diced
- 3 cloves garlic
- 3 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon no sodium bouillon cube
- 3.5 teaspoons salt
- 1.5 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 cups water (500 ml), plus more if not using an Instant Pot
- 2 teaspoons flour (optional, for a thicker sauce)
Instructions
- Prepare the Beef: Heat the vegetable oil in your Instant Pot on the sauté function, or in a pot over medium-high heat. Sprinkle 1 teaspoon of salt evenly over the cubed beef. Add the beef to the pot, searing and stirring often until lightly browned on all sides.
- Mix the Bouillon and Seasonings: If opting for a thicker sauce, first make a slurry with 2 teaspoons of flour and 1 tablespoon of the water. Mix the slurry back into the rest of the water. Dissolve the bouillon cube in the 2 cups of water and stir in the remaining salt, black pepper, thyme, and tomato paste.
- Add the Vegetables and Cook: Add the potatoes, carrots, peas, and corn to the pot along with the water mixture. Cover and cook under pressure in the Instant Pot for 1 hour or in the oven at 175°C (350°F) for 2 to 2.5 hours, or until the beef is fork-tender.
- Prep Time: About 20 minutes
- Cook Time: 1 hour using an Instant Pot or 2 to 2.5 hours in the oven