Rustic Beef Stew

Name: Rustic Beef Stew
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1/2 tsp salt; Several shakes of black pepper; 1 lb beef stew meat; 2 Tbsp oil; (13.2-oz.) carton beef stock; 1 onion, cut into 1/2-inch wedges; 1 (8-oz.) package sliced mushrooms; 2 cups baby carrots (about 8 oz.); 1 lb bite-sized potatoes; 1 (14.5-oz.) can diced tomatoes; 1/2 tsp dried thyme

main course · American

Hearty, rustic beef stew with potatoes, carrots and mushrooms simmered in beef stock and tomatoes. Adaptable for a slow cooker or a 6‑quart electric pressure cooker.

Added Nov 3, 2025

PrepPrep time

15 min

CookCook time

270 min

ServingsServings

4 servings

Ingredients

1/4 cup all-purpose flour

1/2 tsp salt

Several shakes of black pepper

1 lb beef stew meat

2 Tbsp oil

(13.2-oz.) carton beef stock

1 onion, cut into 1/2-inch wedges

1 (8-oz.) package sliced mushrooms

2 cups baby carrots (about 8 oz.)

1 lb bite-sized potatoes

1 (14.5-oz.) can diced tomatoes

1/2 tsp dried thyme

Notes

Times: Prep is about 15 minutes. Slow-cooker total time is 4½ to 8½ hours (4 hours on HIGH or 8 hours on LOW); electric pressure cooker total time is about 1 hour 35 minutes including pressurizing and release. If you prefer a thicker stew, mash a few potatoes in the pot or stir in a cornstarch slurry (1 Tbsp cornstarch mixed with 1-2 Tbsp cold water) and simmer until slightly thickened. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve warm with crusty bread or over egg noodles. You can substitute vegetable stock if you prefer and adjust seasoning to taste.

Preparation

Prepare: In a large bowl, mix the flour, 1/2 tsp salt and several shakes of black pepper. Add the beef and toss to coat.

Brown the beef: Heat 2 Tbsp oil in a large skillet over medium-high heat. Add the coated beef and cook, stirring occasionally, until browned on the outside. Add a splash of beef stock to the skillet and scrape up any browned bits from the bottom.

Slow cooker method: Transfer the browned beef and any juices to a 6-quart slow cooker. Add the remaining ingredients (beef stock, onion wedges, sliced mushrooms, baby carrots, potatoes, diced tomatoes, and dried thyme). Cover and cook on HIGH for 4 hours (or LOW for 8 hours) until the meat and vegetables are tender. Season to taste with additional salt and pepper before serving.

Electric pressure cooker method (6-quart): After browning the beef using the pot's SAUTÉ setting (heat oil, add coated beef and cook, stirring occasionally), add the remaining ingredients to the pot. Cover and lock the lid, set the steam release to SEAL and select PRESSURE COOK (HIGH) for 20 minutes. When the cook time ends, allow pressure to release naturally for 10 minutes, then carefully turn the steam valve to VENT to release any remaining pressure. Open the lid and season to taste with salt and pepper.