Rosemary & Red Wine Beef Stew

Ingredients
  • 1 Tbs olive oil
  • 3-4 lb beef chuck cut into large cubes
  • Salt and pepper
  • 2 Tbs dried rosemary
  • 4 slices bacon diced
  • 1 cup onion diced
  • 4 large carrots peeled and cut into chunks
  • ½ cup red wine
  • 1/2 cup beef stock
Directions
INSTANT POT DIRECTIONS:
  1. Turn your instant pot onto saute, add the olive oil and allow to heat.
  2. Season the beef with salt, pepper and the rosemary.
  3. Add the seasoned beef, the bacon and onions and cook until onions begin to soften.
  4. Add the carrots, red wine and beef stock to the pot.
  5. Cancel the saute function, and set your instant pot to cook on high pressure for 50 mins.
  6. Allow for natural release for 10 minutes, then quick release.
  7. Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Use the saute function and cook for a few minutes until thickened.
  8. Devour.
CROCK POT DIRECTIONS:
  1. Add the olive oil to a large skillet over medium high and allow to heat.
  2. Season the beef with salt, pepper and the rosemary.
  3. Add the seasoned beef, the bacon and onions and cook until onions begin to soften.
  4. Add the beef, bacon and onions to the crock pot, and add carrots, red wine and beef stock (you may wish to use more liquid in the crockpot – an extra cup total).
  5. Cook on low for 6-8 hours.
  6. Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Turn up to high and cook for about 15-20 minutes until thickened.
  7. Devour.