Quick One-Pot Beef & Potato Stew
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
8 oz blade steak, cut in 1-in. (2.5-cm) cubes
2 cups mini potatoes
2 cups whole green or yellow beans, trimmed
1 cup shiitake mushrooms, stems discarded, sliced
1 cup baby carrots
7 whole pearl onions, peeled
5 sprigs fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
2 cups beef broth (approx.)
salt and pepper to taste
2 tbsp olive oil
8 oz blade steak, cut in 1-in. (2.5-cm) cubes
2 cups mini potatoes
2 cups whole green or yellow beans, trimmed
1 cup shiitake mushrooms, stems discarded, sliced
1 cup baby carrots
7 whole pearl onions, peeled
5 sprigs fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
2 cups beef broth (approx.)
salt and pepper to taste
Directions
1Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.
2Remove lid and continue to cook until potatoes are fork-tender, approx. another 15 min. (Add more broth if needed to prevent mixture from drying out.) Discard thyme stems and bay leaf before serving.
Tips
1
Freeze beef cubes up to 1 month. When ready to use, thaw in refrigerator to use in recipe as required.
Disclaimer
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Personal Note
Personal Note
