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
Scale
- 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