Ingredients: |
Ingredients: 4 tablespoons flour divided
1 ˝ teaspoons kosher salt and freshly ground black pepper
1 ˝ teaspoon garlic salt
1 ˝ teaspoons freshly ground black pepper
2 pounds beef chuck cut into cubes
3 tablespoons vegetable oil divided
4 cloves garlic pressed or minced
1 large onion chopped, about 2 cups
3 ribs celery chopped, about 1 cup
1 cup red wine
2 cups beef broth
1 tablespoon beef base
2 cups chopped carrots
1 pound cremini or brown mushrooms quartered
12 ounces butternut squash cubed
2 cups quartered new red potatoes
2 bay leaves
6 thyme stems
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Directions: |
Directions:Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.
Instant Pot or Pressure Cooker: Press sauté and heat 1 tablespoon of the oil. Add half of the floured beef cubes to the oil and brown the beef on all sides. Transfer the beef to a bowl. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add this beef to the bowl. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the bowl with the beef. Add the wine to the Instant Pot and bring to a boil, scraping the bits from the bottom of the cooker. Add the beef broth and the beef base to the Instant Pot and mix with the remaining 2 tablespoons of flour. Add the butternut squash, carrots, red potatoes and mushrooms to the pot with the bay leaves and thyme. Seal the Instant Pot and set to the Stew setting and cook for 30 minutes. Natural release, remove the bay leaves and serve.
Slow Cooker: In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add to the slow cooker. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the slow cooker with the beef. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid and beef base and add to the slow cooker with the vegetables, bay leaves, and thyme. Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve.
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This recipe for Butternut Squash Beef Stew is from