Provencal Beef Stew

The quickest way to delicious, fall apart beef broth is with an instant pot. Healthy and the perfect weeknight meal. Ready in under 35 minutes, in an instant pot (our favorite method), for a super easy Sunday or weeknight meal. Slow cooker and stove top instructions included too.

Ingredients

2 lbs beef chuck, cubed 
2 tbsp flour 
Kosher salt, to taste
2 slices bacon, cubed
1 onion, diced 
2 Russet potatoes, cubed
3 large carrots, sliced 
2 celery ribs, diced 
4 cloves garlic, minced 
1 1/2 tbsp RawSpiceBar's quatre epices
2 tbsp tomato paste 
2 cups red wine or beef broth
Kosher salt, to taste

Instant Pot Directions

1. Pat beef dry and toss in flour and salt. Turn Instant Pot to sauté medium and, once hot, add bacon, 3-5 minutes. Add beef and brown, 3-4 minutes. 
2. Add onion and saute, 4-5 minutes. Add carrot, celery, spices, salt, tomato paste and garlic and saute, 2-3 minutes. Add red wine or broth and set pressure valve to Sealing. Press Manual button and set time to 35 minutes. 
3. When ready, set to vent and use quick release. Serve over egg noodles or with green beans and enjoy!

Stove Top Directions

1. Pat beef dry and toss in flour and salt. Heat oil in large stock pot. Once hot, add bacon, 3-5 minutes. Add beef and brown, 3-4 minutes. 
2. Add onion and saute, 4-5 minutes. Add carrot, celery, spices, salt, tomato paste and garlic and saute, 2-3 minutes.
3. Add red wine or broth and bring to boil. Reduce the heat to medium low and cook for about 30-40 minutes,.
4. Season to taste Serve over egg noodles or with green beans and enjoy!

Global, Salt Free Spices.

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