Beef Stew (Crockpot or Instant Pot)
A simple and hearty stew that is so easy – just chop everything up, season, and slow-cook in the oven or Crockpot. You could also make this in an Instant Pot, you may want to add an additional 1/2 cup liquid.
- Prep Time: 15 min
- Cook Time: 4-9 hours
- Total Time: 8 hours
- Yield: 12 servings 1x
- Category: Soups and Stews
- Method: Slow cooker, Oven
Ingredients
Scale
Stew Ingredients
- 2 lb. Chuck Roast
- 3 large Potatoes
- 6 Carrots
- 3 stalks Celery
- 1/4 lb Mushrooms (any variety)
- 1/4 lb Green Beans
- 1 medium or large Yellow Onion
Seasonings
- 2 t Salt
- 3 T Tapioca
- 1 t Seasoning Salt
- 1/2 c Tomato juice (or V-8)
- 2 c Beef Broth
- (Optional) 2 t fresh or dry herbs – rosemary and or thyme
Instructions
Cut the Stew ingredients
- Cut all stew ingredients into bite sized pieces, cutting on angle gives a nice contrast. Place in Slow-Cooker, Dutch Oven, or Pressure Cooker.
Season
- Mix all seasoning ingredients together, pour over stew ingredients.
Cook
- Oven-cooking: cover and place in 250F oven for 5 hours, or 225F oven for 7-8 hours.
- Slow-cooker: up to 9 hours on Low, 5 hours on High.
- Instant Pot: Put all ingredients in the pot, not filling the pot more than 2/3 full. Set to Pressure cook 45 minutes, letting the pressure release naturally at the end. Follow manufacturer’s instructions for releasing pressure and opening pot.
Nutrition
- Serving Size: 10 oz.
Find it online: https://hummingbirdthyme.com/slow-cooker-beef-stew/
