I have to be honest, there are many recipes on this site that I have made one time and have not made again. The main reason is because there are SO many recipes out there that I want to try and if I continue making the same ones, I will never get around to all of them! Don’t get me wrong, there are many on here that I do make regularly.
This is one of those recipes. I made exactly 3 years ago to the month. Butterflake Herb Loaf. I remember it being really good. Peeling it apart and enjoying every buttery flavorful bite. The ends were crusted with butter that oozed out the sides. I served this herb loaf this time with ribs. With leftovers I made Steak Pizzaiolas using this as the bottom ‘bread’ part. Still make those Pizzaiolas regularly!!! It’s one of my husbands and my favorites!
And now for the beef stew. I have not been a meal planner lately. When I attempt to meal plan, I find myself changing meals throughout the week, swapping, not making them etc. I saw this Beef Stew recipe from a blog called Pinch of Yum I ran down to my freezer to make sure I had a chuck roast so I could make it for dinner the next day. I loved it. It was flavorful, comforting and the meat was so tender. I served it with Parmesan cheese and crusty bread. Head over to Pinch of Yum for some beautiful pictures that made me make this stew!
2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (omitted – as thickener, I coated my beef in flour and saute as described below)
1/2 cup tomato juice (I used 3/4 of a small can of tomato paste with 1/2 can water)
2 teaspoons salt
1 tablespoon sugar
Traditional Oven Instructions: Preheat oven to 350 degrees. (If using oven, mix meet with flour and saute in some oil in a skillet. Place all ingredients in a large Dutch oven. Cover and bake for 4 hours.
Life Changing Instant Pot Instructions: (I first mixed my beef pieces in flour and saute them in Instant Pot on ‘saute’ setting for 3-5 min) Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up. (Definitely if you have time do this last step, but still good without caramelizing)
I usually add a little water to the gravy if it starts to thicken too much as it cools. Personally, I prefer it this to be less like a soup and more like a really saucy beef stew. We serve it on plates with hot, crusty, buttery bread. For my salad, all I had on hand was baby spinach, so I just tossed it with a quick 5 minute shake-in-a-jar dressing: olive oil, grainy mustard, vinegar, sugar, salt, pepper.
Recipe from Pinch of Yum (my changes in italics)