Instant Hot Pot Beef Stew Recipe
Description
This delicious instant hot pot beef stew recipe is the perfect winter warmer. It is the perfect combination of beef, vegetables, herbs, and spices cooked in a rich beef broth. It is a hearty one-pot meal that is sure to please everyone at the table. The beef is cooked until it is tender and the vegetables are cooked until they are just right. The herbs and spices add a wonderful flavor to the stew that is sure to tantalize your taste buds. This stew is a great way to feed a crowd or to just have a meal that is easy to make and delicious to eat.
Prep Time
This recipe takes about 20 minutes to prepare and about 30 minutes to cook. It is a relatively quick meal that can easily be whipped up for a weeknight meal or a weekend dinner. All the ingredients can be prepped ahead of time and stored in the refrigerator for easy assembly.
Cook Time
This instant hot pot beef stew recipe takes about 30 minutes to cook. It is a relatively quick meal that can easily be whipped up for a weeknight meal or a weekend dinner. All the ingredients can be prepped ahead of time and stored in the refrigerator for easy assembly.
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups beef broth
- 3 potatoes, peeled and diced
- 1/2 cup frozen peas
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until they are browned, about 5 minutes. Add the onion, garlic, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
2. Add the thyme, oregano, bay leaf, and beef broth. Bring the mixture to a boil and then reduce the heat to low. Simmer the stew for 20 minutes.
3. Add the potatoes and frozen peas. Simmer for an additional 10 minutes until the potatoes are tender. Season with salt and pepper to taste.
4. Serve the stew hot with crusty bread.
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Notes
This stew can be stored in the refrigerator for up to three days. It can also be frozen for up to three months. To reheat the stew, thaw it overnight in the refrigerator and then heat it in a pot over medium heat until it is hot.
Nutrition: Per Serving
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 400mg
- Carbohydrates: 34g
- Fiber: 5g
- Sugar: 4g
- Protein: 24g
Recipe Tips
To make this meal even heartier, try adding a can of drained and rinsed kidney beans or black beans to the stew. You can also add a can of diced tomatoes or a cup of frozen corn. If you like your stew with a bit of heat, add a pinch of red pepper flakes or a teaspoon of chili powder.
If you like your stew thicker, you can whisk together a tablespoon of cornstarch with a few tablespoons of cold water and add it to the stew while it is cooking. This will help thicken the stew and make it even more flavorful.
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