Slow Cooker Braised Beef Stew Recipe
- Yield: 8 serving paltes
- Servings: 8
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:15 h
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Slow cooker braised beef stew recipe. Beef chuck roast with vegetables, mushrooms, and spices cooked in a slow cooker. Would you like to cook this beef stew faster? Why do not use a pressure cooker? Food cooked in a pressure cooker turns juicy and has a perfect flavor.
How to Cook Braised Beef Stew in a Pressure Cooker
Makes 6 servings
Ingredients: 4 pounds (1.9 kg) beef chuck roast, 2 tablespoons (30 ml) olive oil, 1 large white onion, peeled and chopped, 2 stalks celery, washed and chopped, 1 tablespoon (15 ml) minced garlic, 1 teaspoon (5 ml) Worcestershire sauce, 1 bottle (330 ml) lager beer, 10¾ oz (325 ml) can cream of mushroom soup, 10 oz (30 ml) can mushrooms, drained, 1 package onion soup mix, 1 tablespoon (15 ml) cornstarch, 1/4 cup (60 ml)
Instructions: Heat the olive oil in an electric pressure cooker turned to the sauté mode. Add the beef chuck roast to the hot oil and brown on all sides. Turn off the sauté function, then stir in all vegetables.
In a large mixing bowl, combine the Worcestershire sauce, beer, mushroom soup, and soup mix. Whisk well and pour mushroom mixture over the roast. Close the instant pot and lock the lid. Press Meat/Stew button and cook at high pressure for 120 minutes.
Using the Natural Release method, open the pressure cooker. Allow staying for a few minutes to bring the pressure to normal. Measure 2-3 cups (500-750 ml) of cooking liquid and pour into the medium saucepan. Bring to a boil over medium-high heat. Boil for 5-6 minutes or until reduced by half.
In a small mixing bowl, combine cornstarch and water. Whisk until cornstarch has been dissolved completely. Stir the cornstarch mixture into the boiling sauce and cook, stirring occasionally, until it thickens.
Remove cooked beef chuck roast from the pot and transfer to a cutting board. Using two forks, shred the meat. Serve with the gravy. More delicious Pressure Cooker Recipes
Slow Cooker Braised Beef Stew Recipe
- 1 orange peel, slivered
- 1 large yellow onion, peeled and finely chopped
- 1 cup (250 ml) low-sodium beef broth
- 1 cup (250 ml) dry red wine
- 1/2 cup (125 ml) port
- 1/4 cup (60 ml) balsamic vinegar
- 2 tablespoons soy sauce
- 4 pounds (1.9 kg) beef chuck roast, cut into pieces
- 1 teaspoon dried thyme leaves
- 3-4 slices peeled fresh ginger
- 1/2 teaspoon Chinese five spice
- 1 pound (480 g) fresh mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- salt and freshly ground black pepper
- 1/4 cup chopped green onions
Place beef cubes into 4-5-quart (450 L) slow cooker.
In a 1 1/2-2-quart(11/2-2 L) pan, combine slivered peel, onion, beef broth, dry red wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Mix well and bring to a boil over medium-high heat.
Remove cooked liquid from the heat pour over the meat in the slow cooker. Cover the pot and cook on high-heat setting for 5-6 hours or until beef is tender.
In a frying pan, heat the butter over medium heat. Add sliced mushrooms. Open the slow cooker and skim off and discard fat from liquid. Measure 1 cup (250 ml) of the liquid and pour into the pan with mushrooms. Cook, stirring mushrooms often, until lightly browned.
Using a slotted spoon, remove cooked beef from the slow cooker and place in a single layer in a shallow casserole. Pour cooked mushrooms among the liquid over the meat.
Preheat an oven to 375 F (180 C). Bake in preheated oven until meat is sizzling and browned, for about 15 minutes.
Measure 2 cups (500 ml) of cooking from the slow cooker. Pour the liquid into 2-3-quart (2-3 L) pan. Bring to a boil over medium-high heat, stirring occasionally, for about 8-12 minutes.
In a small mixing bowl, combine cornstarch and water. Mix until cornstarch has dissolved completely. Pour the cornstarch mixture into boiling liquid and stir until thickened, about 30 seconds. Remove the sauce from the heat and pour evenly over beef and vegetables. Mix well. Season with salt and black pepper. Serve hot.