Grammy's Kitchen · Beef Stew · Instant Pot Beef Stew
One of 34 beef stew recipes we measured
87 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 110% | 97% |
| fat | 5% | 3% |
| aromatics | 24% | 23% |
| salt | 0% | 0% |
| thickener | 3% | 0% |
| vegetables and beans | 97% | 83% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds stewing beef (trimmed and cubed) |
| 1 g | 1/2 teaspoon garlic powder |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 150 g | 1 large onion (diced) |
| 41 g | 3 tablespoons olive oil |
| 720 g | 3 cups beef broth |
| 236 g | 1 cup red wine (or 1 more cup beef broth) |
| 66 g | 1/4 cup tomato paste |
| 2 g | 1 teaspoon fresh rosemary (chopped) |
| 2 g | 2 sprigs fresh thyme |
| 450 g | 3 cups baby potatoes (cubed) |
| 244 g | 4 large carrots (chopped) |
| 80 g | 2 ribs celery (chopped, about 1 cup) |
| 24 g | 3 tablespoons cornstarch |
| 44 g | 3 tablespoons water |
| 109 g | 3/4 cup peas (defrosted) |
Method: 9 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this today and it was very tasty. I would only make one minor adjustment. I think 35 minutes is way too long. The carrots and potatoes were very mushy. Next time I will go with 30 minutes or force the pressure release instead. Other than that, great recip” — a cook, 4.0★
“This was easy and delicious. I don't know why making a good beef stew had always eluded me before, but following these directions, I had something that was *really* good and relatively quick (put together in half hour). I'm going to keep this in my back pocket” — a cook, 5.0★