stew meat

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

butter

chuck

all-purpose flour

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

cornstarch

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It's seriously the simplest, most delicious soup. And it's healthy too!

Comforting Beef Barley Soup (Instant Pot)

½ pounds stew meat, cut into 1¼ inch pieces

baby bella mushrooms, quartered

(just

garlic,

tomato paste

beef broth (or vegetable)

water

bay leaves

½ teaspoon EACH: dried thyme AND mushroom powder (opt.)

pearl barley,

potato,

SAUTE: Season the stew meat with a good...

SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

VEGGIES: If needed, add a little more oil...

VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.

INSTANT POT: Add the stew meat, mushrooms, bay...

INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

SLOW COOKER: to make the soup in the...

SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

Instant Pot Beef Stew is a simple and hearty meal done in under an hour from start to finish thanks to our friendly Electric Pressure Cooker, the Instant Pot! The beef chunks are tender, the potatoes and carrots are perfectly cooked and that gravy is to die for! 

Instant Pot Beef Stew

lb stew meat (regular

flour

salt

tbsp butter

beef broth

pkg au jus seasoning mix

ketchup

tsp parsley

onion

petitie carrots

potatoes

Preheat the Instant Pot by setting it to saute HIGH.

While the Instant Pot is preheating, combine the flour and salt in a large zip top bag.

Add the stew meat to the flour and shake to cover the stew meat.

Once the Instant Pot display reads HOT add the butter to the Instant Pot and allow it to melt.

Once the butter is melted, add in the floured stew meat (discarding the extra flour) and brown the meat.

Once the meat is browned (about 10 minutes) add the beef broth and water. Scrape the bottom of the Instant Pot until all stuck on bits are removed from the bottom of the liner.

Add in the au jus seasoning mix, worchestershire sauce, ketchup and parsley.

Secure the lid, position the knob to sealing. Cook on manual HIGH. If using tenderized stew meat, cook for 20 minutes. If using regular stew meat, cook for 35 minutes.

While the stew meat is cooking, prepare the veggies.

When the stew meat is done cooking and the Instant Pot beeps, quick release the pressure.

Add in the veggies and pressure cook on HIGH for an additional 2 minutes. Again, quick release the pressure.

Salt and pepper to taste, and serve!

Feel that chill in the air? Craving beef stew and cider? Try this recipe with both. Tender beef and tangy cider make this a family-friendly and flavorful meal this fall.

Autumn Beef and Cider Stew

beef Stew Meat,

bacon,

pepper

(10-1/2 ounces) condensed French onion soup

apple cider

sweet potatoes, peeled,

cranberries

Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of Beef Stew Meat in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper. 

Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. 

Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

A collection of recipes using beef stew meat. From stews, to burritos, and even beef curry.

Beef Stew Meat Recipes

beef stew (leftovers)

Make sure to let the stew completely cool before packaging.

Carefully ladle stew into airtight containers. Store in the refrigerator for up to 3 days.

Store

Reheat on the stove in a medium saucepan over medium heat for about 10 minutes or until heated through.

Reheat

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne)

EACH: ancho chili powder AND cornmeal

EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika

coriander AND Mexican oregano

EACH: oil AND Worcestershire sauce

onion,

poblano peppers, diced (or bell peppers)

minced

brown sugar

beef broth*

(14-ounce can) tomato sauce

(14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

PASTE: Combine the ingredients for the paste in...

PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.

SEAR THE MEAT: Season the meat with a...

SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.

CHILI: If you need it, add another drizzle...

CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.

COOK: Add the seared meat and allow the chili...

COOK: Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a ¼ cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Paprika and Turmeric

Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.

Vegetables

Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.

Bone Broth

Add bone broth and scrape the brown bits from the bottom of the Pot.Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth. 

Pressure Cook

Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it's done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

https://mediavine-res.cloudinary.com/video/upload/ixzzdnqz9sfcnvpy5sxx.mp4

Top 7 stew meat recipes from across the web

The most viewed stew meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ridiculously Tender Beef Tips with ...

Comforting Beef Barley Soup (Instan...

Instant Pot Beef Stew

Autumn Beef and Cider Stew

Beef Stew Meat Recipes

Rancher's Texas Chili Recipe (Chili...

Instant Pot Best Keto Beef Stew Rec...

Top 7 stew meat recipes from across the web

The most viewed stew meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ridiculously Tender Beef Tips with ...

Comforting Beef Barley Soup (Instan...

Instant Pot Beef Stew

Autumn Beef and Cider Stew

Beef Stew Meat Recipes

Rancher's Texas Chili Recipe (Chili...

Instant Pot Best Keto Beef Stew Rec...

The most viewed stew meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine