Cold nights, big blankets, and beef stew. Some things just go together. This recipe, which can come together in less than an hour if you use your Instant Pot, stars our All-Purpose Marinade and our Original Championship Seasoning. When you hear folks talk about starting quality ingredients, this is what they mean.
2 pounds stew beef, trimmed and cut into 1-inch cubes
Head Country All-Purpose Marinade
1/2 C. Flour
2 Tbsp. Head Country Championship Seasoning, Original, divided
1/4 tsp. black pepper
1/4 C. Vegetable oil
2 Tbsp. tomato paste
1 C. Red wine
3-1/2 C. beef broth, low sodium
1 14-oz can fire-roasted diced tomatoes
1 medium onion, peeled and chopped
4 medium carrots, peeled and chopped
3 Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tsp. Salt
Add beef to a baking dish or plastic freezer bag. Add All-Purpose Seasoning to cover. Allow to stand for 30 minutes-1 hour. Remove and rinse meat. Discard marinade.
Combine the flour, 1 Tbsp. Of the Head Country Championship Seasoning, and black pepper in a medium-sized bowl. Add marinated beef and toss to coat well.
Heat half the vegetable oil in the Instant Pot insert using the sauté function. Add beef in a single layer (you’ll need to work in batches). Cook, turning the pieces until beef is browned on all sides, 5-7 minutes. Remove all beef pieces and repeat with the next batch.
Add onions and cook until golden, 3-4 minutes. Add tomato paste and cook 1 minute. Add wine; allow to boil until liquid is mostly evaporated.
Add the beef, beef broth, and fire-roasted tomatoes. Seal the lid and set Instant Pot to the meat function. Cook until the beef fork tender, about 45 minutes, allowing the steam to escape naturally.
Turn on the sauté function. Add onions and carrots and simmer, for 10 minutes. Add the potatoes. Seal the lid and set Instant Pot to soup function. Cook for 15 minutes, or until all vegetables are tender. Release steam manually. Add broth or water if the stew reduces more than you’d like.
Season with salt, Head Country Championship Seasoning, and pepper to taste. Fill four bowls with stew. Serve with plenty of crusty bread; excellent with a glass of bold red wine