CROCK POT BEEF STEW
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Beef Stew

Beef stew is a delicious and comforting food.  Make it in your slow cooker, in the oven, or in your instant pot!
Course Main Course
Cuisine American
Keyword beef stew
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 614kcal
Author April Woods

Ingredients

  • 4 - 5 pounds beef oven roast I used tip roast, cut into large chunks
  • 3 pounds red potatoes quartered
  • 1 & 1/2 pounds baby carrots
  • 1 large yellow sweet onion, cut in large chunks
  • 3 packets dry ranch dressing mix 1 ounce packets
  • 1 cup hot water OR 1 cup red wine
  • optional ingredients: celery garlic, green beans

Instructions

Beef Stew - Slow Cooker

  • Optional - In a hot skillet or pan, brown the cut beef in a small amount of oil 
  • Mix one packet of ranch dressing mix with hot water. Place potatoes, carrots and onion at the bottom of your slow cooker and pour ranch dressing/water mix over vegetables.
  • In a large bowl coat beef with remaining two packets of ranch dressing mix. Place beef over vegetables in crock pot and cover.
  • Cook on high for one hour, then switch to low for approximately 8- 10 hours, or until meat reaches desired tenderness.

Beef Stew - Instant Pot

  • Turn on saute function, and use a small amount of oil to brown beef. 
  • Mix one packet of ranch dressing mix with hot water. Place potatoes, carrots and onion at the bottom of your slow cooker and pour ranch dressing/water mix over vegetables.
  • Sprinkle remaining two packets of ranch dressing mix over meat and vegetables.  Close/seal the instant pot and turn on manual for 45 - 60 minutes, until meat is cooked through and tender. 

Beef Stew - Oven

  • Sear meat well in a heavy bottomed pan (like a dutch oven) with a small amount of oil.
  • Mix one packet of ranch dressing mix with hot water and pour into pan. Add potatoes, carrots and onion and stir. 
  • Sprinkle remaining two packets of ranch dressing mix over meat and vegetables. Close/seal the instant pot and cover and roast at 250 degrees on center rack of oven for 4 - 5 hours. 

Beef Stew Gravy:

  • This method uses the ratio 2 tablespoons of flour to 1 cup of liquid. You can make as much or little as you want with this ratio in mind.
  • Pour a small amount (about 2 - 3 tablespoons) of juice from your cooked roast into a sauce pan and add 2 tablespoons of flour. Whisk together over medium heat for two to three minutes.
  • Slowly pour in remaining one cup of roast juice and incorporate with a whisk. Bring to a low boil and then lower heat. Simmer until gravy reaches desired consistency then salt and pepper to taste.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 614kcal