Easy Crockpot Beef Stew

Yes. You want to sear your meat to lock in tenderness.
You may want to skip this step, but it only takes a few extra minutes and the reward is great!
When you sear your meat, you are browning all the side, creating extra flavor. You're also locking in all those meat juices inside each bite of beef.
So instead of tough and chewy bites, you get bites of beef that are so flavorful and moist.
For tender chunks of meat, allow meat to simmer for 2 hours. This will make the meat almost melt in your mouth!
Searing your meat then slow cooking it, is the secret to tender beef stew!

This recipe is designed with busy families in mind. These days, some parents are lucky enough to work from home. If that's the case and you prefer to make this stew on the stovetop, or this is a more of a weekend meal for you... whatever the case, you do not have to make this in a crockpot. You can follow the same directions to simmer this stew to perfection, right on your stovetop.

When I make soups and stews, I like to use a Dutch oven. You can use any large pot though. Just make sure it has a lid.
What I like about using a Dutch oven is can you can sauté and simmer all in one pot. Less clean up.
Here's the Dutch oven I have and use frequently and would be large enough to accommodate this stew: 6-Quart Lodge Dutch Oven
I use the stovetop method of cooking when I'm going to be home and able to keep an eye on things.
However, if I have to work, or run errands, I'll start the stew early in the morning. I'll sauté the stew meat then transfer that along with the other ingredients to my slow cooker. Then set a timer so it cooks on low and automatically switches to warm.
Go with whatever method works best for your style of cooking or your plans for the day. Just make sure you sauté first for the best flavor.

Yes. The nice thing about an Instapot is you can sauté and simmer everything in the same pot.
You'll need to use the sauté setting to sear your meat, then add the remaining ingredients and set the soup to cook. This is a great method is you want this stew done quickly.
Once you sauté the beef, this soup needs just 12 minutes on high pressure to cook the vegetables and potatoes. Follow the directions provided with your Instapot for sautéing, cook times and for pressure releasing as this may vary slightly.

I like to use stew meat that's already cubed. It's just convenient and you can almost always find this packaged and ready to go, at the grocery store.
I enjoy the tenderness of cubed steak within this stew but you can also get great flavor using ground beef. It's more affordable and still has nice flavor. I do recommend browning the beef just like you could the stew meat.
If you're looking for a more natural option, you may want to try grass-fed beef. It has a nice flavor and tends to be more lean as well.

Try de-glazing your pan after you sear your meat.
Professional chefs do this, and you can too. It's easy to add flavor to your soups and stews by de-glaze your skillet after you're done sautéing your meat.
To do this, transfer all the chunks of meat out of the skillet then add ½ cup beef broth to the emptied skillet.
Bring broth to a boil. Then, using a spatula, scrape the bits of leftover gristle from the sides and bottom of the skillet until they blend in with the broth. Then just add the extra flavorful broth to your soup. YUMMY!

You can but you don't have to. The process of sautéing adds flavor to the veggies and helps them cook faster. The flavor tends to be sweet. If you like a hint of sweetness, then go for it. If not, skip it.

This recipe stores well in the fridge for up to 5 days and is also freezer-friendly for up to 6 months. Store leftover beef stew in an airtight containers to store for later.