2 to 3 carrots30-60 min4 people

Lazy Day Beef Stew (Fresh or Frozen Beef)

By Ruth McCusker

4 people

30-60 min

Easy

Lazy Day Beef Stew (Fresh or Frozen Beef)

Recipe Details

Course: Dinner, Lunch

Difficulty: Easy

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4 people

Ingredients

1 large onion
3 garlic cloves
1 ½ cup beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar
1 tsp salt
½ tsp pepper
1 - 1.5 lbs stew beef
3 - 4 red-skinned potatoes
2 to 3 carrots
1 cup frozen peas
2 tbsp cornstarch
3 tbsp water
2 tbsp chopped fresh parsley

Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.

INSTRUCTIONS

Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
When the pot beeps that it's done, leave it for a 10 minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.
Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
Hit Cancel, then Sauté. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and you are done.
Go back to bed. And I hope you feel better soon.

Notes

Pressure Cook and Manual buttons are interchangeable.

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About the chef

Ruth McCusker

Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.

View All Ruth's Recipes