Slow Cooker Beef Stew, Converted From an Instant Pot Recipe
A 35-minute pressure-cooker beef stew becomes a 7-hour slow cooker dinner: same beef, potatoes and carrots, less liquid, and a cornflour slurry stirred in for the last half hour.
Slow Cooker Beef Stew, Converted From an Instant Pot Recipe
Course: Main CourseDifficulty: Easy6
servings15
minutes7
hours30
minutesA 35-minute pressure-cooker beef stew becomes a 7-hour slow cooker dinner: same beef, potatoes and carrots, less liquid, and a cornflour slurry stirred in for the last half hour.
Ingredients
2 lb beef stew meat, cut in 1 1/2 inch cubes
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 1/3 cups beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
1 1/2 lb potatoes, cut large
1 lb carrots, cut large
2 tbsp cornflour mixed with 2 tbsp cold water
Directions
- Season the beef with the salt and pepper.
- Brown the beef in the oil in batches in a skillet, 2 to 3 minutes per side, the same way the pressure cooker recipe called for.
- Add the onion, garlic and tomato paste to the skillet for 2 minutes.
- Put the beef, onion mixture, potatoes and carrots into a 6-quart slow cooker from the start. The vegetables need the full cook time here.
- Pour the stock and Worcestershire around the beef and add the thyme and bay leaf.
- Cover and cook on LOW for about 7 hours (35 pressure minutes times 12), without lifting the lid.
- In the last 30 to 60 minutes, switch to HIGH.
- Stir in the cornflour slurry and cook with the lid on until the sauce thickens.
- Check a piece of beef with a thermometer. It should be fork-tender.
- Remove the bay leaf, taste for salt and serve.
Notes
- Converting any pressure cooker recipe the same way: divide the minutes by twelve for LOW, cut the liquid by about a third, and add vegetables from the start instead of partway through. Leftovers keep 3 to 4 days.
Converting an Instant Pot stew to the slow cooker
Pressure cookers hold in moisture, so the liquid in this version is cut by about a third. The time is multiplied by 12 and the vegetables are cut large so they survive hours of cooking. Browning the beef first builds the flavor you would otherwise lose.
What changes and what stays
Potatoes and carrots go in at the start because they are cut big. Peas or green beans should wait for the last half hour. Do not use lean cuts like round, which stay dry. Do not skip the cornflour step, since the slow cooker will not thicken the stew on its own.
Taste near the end and adjust the salt then, since the liquid reduces less here than on the stove.
Serving and keeping the beef stew
Serve with crusty bread. The stew keeps 4 days in the fridge and freezes for up to 3 months, though potatoes soften a bit after thawing.
The mistake is lifting the lid. It lets out heat and adds time, so keep it closed until the thickening step.
Slow Cooker Beef Stew, Converted From an Instant Pot Recipe at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by beef stew meat, kosher salt, black pepper, olive oil
Tips for Slow Cooker Beef Stew, Converted From an Instant Pot Recipe
Converting any pressure cooker recipe the same way: divide the minutes by twelve for LOW, cut the liquid by about a third, and add vegetables from the start instead of partway through. Leftovers keep 3 to 4 days.
Slow Cooker Beef Stew, Converted From an Instant Pot Recipe FAQ
How long does Slow Cooker Beef Stew, Converted From an Instant Pot Recipe take?
Slow Cooker Beef Stew, Converted From an Instant Pot Recipe takes 7 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Slow Cooker Beef Stew, Converted From an Instant Pot Recipe serve?
This recipe makes 6 servings.
What do I need to make Slow Cooker Beef Stew, Converted From an Instant Pot Recipe?
14 ingredients, led by beef stew meat, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
