Recipes and photos courtesy of the Minnesota Beef Council  

 

Time: 9 hours, 30 minutes 

Servings: 6


Ingredients

2 pounds beef stew meat, cut into 1-inch pieces 

¼ cup all-purpose flour 

1 teaspoon salt 

½ teaspoon dried thyme leaves 

½ teaspoon pepper 

¾ cup reduced-sodium beef broth 

¼ cup tomato paste 

¼ cup dry red wine 

2 teaspoons minced garlic 

1 pound baby red-skinned potatoes, quartered 

8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters 

1 cup baby carrots 

Chopped fresh parsley leaves for garnish


Slow Cooker

1. Combine beef stew meat, flour, salt, thyme and pepper in a large bowl; toss to coat. Place beef mixture in 4 ½ to 5 ½-quart slow cooker.

2. Combine broth, tomato paste, wine and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.

3. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.


Electric Pressure Cooker

1. Combine beef stew meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in a 6-quart pressure cooker.

2. Combine broth, tomato paste, wine and garlic in a small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock the pressure cooker lid.

3. Use beef, stew or high-pressure setting; program 25 minutes on the timer.* Use the quick-release feature to release pressure; carefully remove the lid. Stir well before serving. Garnish with parsley, if desired.


Cooking Tips:


Pressure Cooker 

Check the gasket: Ensure it’s clean and free of cracks for a proper seal.


Use enough liquid: Always add the minimum liquid required to create steam. 
Brown meat first: Sear meat for extra flavor before pressure cooking. 
Don’t overfill: Avoid filling past the maximum line to prevent malfunctions. 
Release pressure safely: Use a kitchen towel over the valve to avoid steam burns.


Slow Cooker 

Layer ingredients wisely: Place dense items like carrots and potatoes on the bottom. 
Avoid lifting the lid: Each peek can add minutes to total cooking time. 
Prep the night before: Assemble ingredients in the pot and refrigerate overnight. 
Use the right setting: Low is ideal for longer, tender cooking; high for quicker results. 
Thicken at the end: Add cream, cornstarch or flour toward the end to avoid curdling. 
Clean immediately: Use a warm soak for easy cleanup after cooking.


*The electric pressure cooker recipe variations were tested at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.


The Minnesota Beef Council is funded and managed by beef farmers and ranchers. Get more recipes and cookie tips at mnbeef.org/cooking.