31 Best Recipes Using Beef Stew Meat

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Barbacoa Beef

Instant Pot Barbacoa Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT65M · Total: PT80M · Yield: [‘6’]

This Instant Pot Barbacoa Beef recipe is perfect for busy weeknights or your next Taco Tuesday. With only 15 minutes of prep time, let your pressure cooker do the work for you and have dinner on the table in just over an hour.

Ingredients

• 2 pounds chuck roast, fat trimmed and cut into 2-inch cubes
• 3/4 cup beef broth
• 3-4 chipotles in adobo, peppers only
• 4 ounce can diced green chilies
• 1/4 cup fresh squeezed lime juice
• 3 tbsp apple cider vinegar
• 3 whole bay leaves
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 tsp ground cloves
• salt and pepper

Instructions

1. Sear beef: Set the Instant Pot to the SAUTE option. Heat oil then add in chuck roast. Sear for 2-3 minutes on each side or until golden brown on both sides. Turn off the Instant Pot.
2. Add all of the ingredients to the Instant Pot: Pour in beef broth, chipotles in adobo, green chilies, lime juice, apple cider vinegar and the rest of the seasonings. Stir to combine. Pressure cook: Cover and set the Instant Pot to pressure cook on HIGH for 60 minutes.
3. Shred beef: Allow the steam to naturally release. Remove lid and shred beef (I typically just leave it in the Instant Pot and shred it in there)
4. Serve: Using a slotted spoon remove shredded beef and serve immediately in tacos, burritos, or simply over rice.

2. Frozen Beef Stew

Instant Pot Frozen Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT32M · Total: PT55M · Yield: [‘4’, ‘4 people’]

Make hearty and delicious beef stew using frozen beef in less than an hour in the Instant Pot!

Ingredients

• 1 pound stew meat, cut into bite-sized pieces
• 2 cups beef broth ((can sub vegetable broth))
• 1 packet Knorr vegetable recipe mix ((or make your own spice mix, recipe in the notes))
• ¾ cup carrots, peeled and cubed
• ¾ cup celery, diced
• ½ medium onion, diced
• ¾ cup red potatoes, cubed
• freshly ground pepper

Instructions

1. Place the frozen stew meat and 1 cup of beef stock in the Instant Pot and pressure cook on high for 28 minutes. Allow the steam to release naturally, mine took 18 minutes (don’t skip this step or your meat will be tough).
2. Once the steam pin drops, carefully remove the lid and our in the Knorr Vegetable Mix.
3. Add the prepared vegetables and 1 more cup of beef stock. Place the lid back on the pressure cooker and ensure the steam valve is closed. Pressure cook on high again for 4 minutes. This time you can carefully quick-release the steam. Add pepper if you would like, there is no need to add additional salt since it’s in the broth and vegetable dip mix.
4. Add any toppings of choice and serve immediately.

3. Beef and Ale Stew

Beef and Ale Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 cup ale (brown ale or stout)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp dried thyme
• 2 potatoes, cubed
• Salt and pepper, to taste

Instructions

1. 1. Pat beef dry and season with salt and pepper. In a heavy pot, brown the beef in batches with 1 tablespoon of oil; set aside.
2. 2. Add the remaining oil to the pot and sauté onion, carrot, and celery until softened, about 6–8 minutes.
3. 3. Stir in garlic for 30 seconds.
4. 4. Pour in the ale to deglaze the pan, scraping up browned bits.
5. 5. Return beef to the pot with beef broth, tomato paste, bay leaf, and thyme.
6. 6. Add potatoes; bring to a simmer, then reduce heat; cover and cook 60–90 minutes until meat is tender.
7. 7. Check seasoning and adjust with salt and pepper. Serve.

4. Mexican Beef Stew

Mexican Beef Stew (Caldillo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘8’, ‘8 servings’]

Tender chunks of beef simmered with tomatoes, chiles, and warm spices create a hearty Mexican Beef Stew that is rich, flavorful, and deeply satisfying.

Ingredients

• 2 tablespoons olive oil
• 2 ½ pounds beef stew meat
• 2 medium onions (roughly diced)
• 2 cloves garlic (minced)
• 20 ounces diced tomatoes with green chilies (recommend: Rotel)
• 1 cup tomato salsa
• 1 ½ cups salsa verde
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon cumin
• 1 ½ pounds peeled and diced potatoes
• Tortillas and lime wedges for serving

Instructions

1. Heat the oil over medium-high heat in a large saucepan or Dutch oven.
2. Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
3. Add the remaining ingredients except for the potatoes. Stir well.
4. Bring to a boil, then reduce the heat to a simmer.
5. Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
6. Stir in the potatoes.
7. Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
8. Serve with warm tortillas and lime wedges on the side.

5. Killarney Guinness Beef Stew

Authentic Guinness Beef Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT180M · Total: PT205M · Yield: [‘6’]

When it comes to comfort food nothing can beat Guinness Beef Stew. This amazingly flavorful and rich stew is an Irish classic that your family will love.

Ingredients

• 2 tbsp olive oil (more if needed)
• 2½ lb beef chuck (cut into 1½ – 2 inch cubes)
• 3 cloves garlic (minced)
• 2 cups pearl onions (or any onion roughly chopped)
• 2 cups mushrooms (thick slice)
• 6 oz bacon (sliced in small strips)
• 1 cup carrots (peeled and cut into chunks)
• 1 cup celery (rough cut)
• 3 tbsp all-purpose flour
• 14.9 oz Guinness Beer
• 4 tbsp tomato paste
• 3 cups beef stock
• 2 cups baby potatoes (cut in half. (can sub any type of potato))
• 3 sprigs thyme
• ¾ tsp sea salt ((to taste))
• ½ tsp black pepper ((to taste))

Instructions

1. Cut the beef into 1 1/2 -2″ chunks. Pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy-based wide pot over high heat (I used my All-Clad 6 qt 5 ply pot). Add beef and brown the pieces well on all sides. Remove and place on a plate until needed.
3. Lower the heat to medium. If needed add additional oil.
4. Add garlic, onions and mushrooms and cook for 3-4 minutes.
5. Add Bacon and continue to cook until the bacon is browned (about 5 minutes)
6. Add carrots and celery and continue to cook for 3-5 minutes.
7. Add flour to the pan and mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour.
8. Add Guinness to deglaze the pan and get all the bits off the pan into the sauce. Then add the beef stock and tomato paste. Mix well.
9. Add the browned beef into the pot (including any juices) along with the potatoes and thyme.
10. Cover, lower heat so it is bubbling gently. Let the stew cook covered for 2 hours. At this point the beef should be pretty tender. Remove lid and let the stew continue to simmer for an additional 1-2 hours. The sauce will have reduced and be amazingly flavorful.
11. Skim off any fat that may be on the surface of the stew. Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.

6. Irish Beef Stew

Irish Slow Cooker Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘4’]

This traditional Irish Slow Cooker Beef Stew recipe is hearty and tasty. Beef, vegetables, potatoes, and flavorings combine in the crockpot.

Ingredients

• 2 tablespoons canola oil (divided)
• 1 cup onion (diced)
• 4 tablespoons flour
• ½ teaspoon black pepper
• 1 ½ lbs beef cubes ((stew beef or chuck))
• 3 teaspoons Worcestershire sauce ((Lea and Perrins))
• 2 pints beef stock
• ½ cup canned crushed tomatoes
• 2 bay leaves
• 1 cup carrots (diced)
• 2 cup potatoes (peeled and diced)

Instructions

1. Heat 1 tablespoon of the oil in a pan over a medium/high heat, add the onion and fry for 5 minutes or until soft. Remove the cooked onions to the bowl of the slow cooker.
2. In a bowl, toss the beef with the flour and pepper. Heat the remaining oil in the pan (no need to clean it after the onions) and brown the beef over a medium heat. When it’s nearly cooked, add the worcestershire sauce and cook for a further minute or two. Pour the beef into the slow cooker.
3. Add the beef stock, tomatoes and bay leaves to the slow cooker and cook on high for 3 hours.
4. Add the carrots and potatoes and cook on low for a further 5 hours.
5. Remove the bay leaves and serve warm.

7. Pressure Cooker Korean Beef

Pressure Cooker Korean Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘6’, ‘6 people’]

How to make Korean beef stew using a Pressure King Pro or Instant Pot, this diced beef recipe is ready in minutes. An easy and quick way to cook braising, casserole or stewing steak to a delicious melt in the mouth texture. How to make a Korean sauce from soy sauce, garlic, chilli and ginger and beef stock with flour added to thicken into a gravy. We give you step by step instructions for how to cook diced beef and how long to pressure cook this Korean stew. Measurements given in UK & US measurement.

Ingredients

• 2 tbsp sesame oil
• 800 g Diced beef (1.8lb) (braising, casserole, stewing steak, chuck or brisket any beef suitable for slow cooking)
• 2 tbsp Plain Flour
• 2 tbsp rice wine vinegar
• 100 ml Reduced Salt Soy sauce (6 tbsp) (we used reduced salt)
• 1 tsp ground ginger (or 2 tsp fresh grated ginger)
• 3 tsp Garlic puree (or 2 garlic cloves crushed)
• 2 tsp Chilli puree (or 2 chilli chopped very finely)
• 50 g Brown sugar (⅓ cup)
• 1/2 tsp ground black pepper
• 300 ml Beef Stock (1 ¼ cup) (we used a rich beef knorr stock pot)
• 2 tbsp Flour mixed with 2 tbsp water
• sesame seeds (optional)
• spring onions (optional)

Instructions Pressure Cooker method

1. Coat beef with flour
2. Select Fry/Saute mode and sear meat in seasame oil until just browned on the outside.
3. Add garlic and chilli puree, stir in and turn off pressure cooker.
4. Add rice wine vinegar, this will make it easy to scrap off any residue from bottom of pan.
5. Add soy sauce and ginger powder
6. Add brown sugar, pepper and stock
7. Stir through
8. Select meat / high pressure setting, set timer for 13 minutes. When finished cooking, allow 10 -15 minutes for natural release of pressure
9. Make sure valve is in closed position to pressure cook.
10. Optional, to thicken stew, in a small bowl, whisk the flour with water.
11. Pour into the Korean beef, change settings on the pressure cooker to fry mode, bring to the boil, this will thicken up the sauce within 2 minutes.
12. Serve with rice and sprinkle with spring onion and sesame seed.

Slow Cooker Method

1. As above, sear meat first then transfer into slow cooker, put the slow cooker on a low heat and cook for 6 hrs
2. When the 6 hrs is up check the beef is soft and tender. Change settings to high heat and stir all together for around 5 mins to thicken up the sauce

Oven Method

1. Preheat the oven at 180c°, 160° fan, Gas 4
2. As above, sear meat first then transfer into a lidded casserole dish.
3. Put the lid on the casserole dish, place in the oven for 2 ½ hours, then add flour and water into the casserole dish give it a good stir, place back in the oven for a further 30 minutes for the sauce to thicken.

8. Hungarian Goulash

Slow Cooker Hungarian Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘8’]

This traditional Hungarian goulash is a hearty stew with a bright flavorful paprika broth. Classic goulash is packed with tender beef & vegetables, no pasta or macaroni in this one. Enjoy this comforting Eastern European recipe that is so easy to make thanks to your Crock-Pot

Ingredients

• 2 pounds beef stew meat (chuck roast cut into bite-sized pieces)
• 1 onion (diced)
• 2 cups beef broth (or 2 bouillon cubes & 2 cups of water)
• 1 15oz can diced tomatoes with juice
• 2 cloves garlic (minced)
• 3 Tablespoons sweet paprika (see notes above for a spicy version)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 1/2 cups carrots (diced)
• 2 cups russet potatoes (peeled & diced)
• fresh minced parsley (OPTIONAL – for topping)
• sour cream (OPTIONAL – to stir into goulash when serving)

Instructions

1. Begin by prepping & cutting the meat and vegetables.
2. To the slow cooker insert, add the meat, garlic, & seasonings.
3. Next, top the meat with the cut-up onion, carrots, & potatoes.
4. For the final items, add in the canned tomatoes, including the juice, and the beef broth.
5. Stir everything to combine in the slow cooker. Set the slow cooker to high for 4 hours or low for 8-10 hours.
6. When done cooking, remove the bay leaf. Ladle into serving bowls and top with any optional ingredients. Fresh parsley is great and so is a dollop of sour cream to stir into the stew.
7. Serve immediately. Enjoy.

9. Beef Tips and Gravy

Instant Pot Beef Tips and Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [‘6’, ‘6 servings’]

Instant Pot Beef Tips and Gravy is tender, saucy, and flavorful! It makes for a great main dish that you can serve quickly – perfect for busy weeknights!

Ingredients

• 2 pounds stew meat (cubed)
• 4 tablespoons canola oil
• 1 onion (diced)
• 2 cups baby Bella Mushrooms (cleaned and sliced)
• 4 cloves garlic (minced)
• 1/4 cup red wine
• 3 cups low sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Soy sauce
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 2 cups beef broth (more if needed)
• Salt and pepper to taste

Instructions

1. Select Saute on the Instant Pot and adjust to Hot.
2. Season the beef cubes with salt and pepper.
3. Add two tablespoons of oil to the heated IP, once shimmering add beef in one layer and brown on all sides, refrain from stirring the meat, except when needed to turn the beef for even browning. You will have to do this in batches.
4. Once browned, remove the beef to a plate and cover with foil.
5. Deglaze the pot with 1/4 cup of red wine, scraping well the bottom of the pot with a wooden spoon to remove the burnt bits of beef. Transfer the liquid to a cup and set aside.
6. Add the remaining 2 tablespoons of oil to the inner pot and heat until shimmering, then add diced onion. Cook until onion is soft and slightly begins to brown, at that point add the sliced mushrooms. Saute until mushrooms are tender, for about 10 minutes.
7. Add minced garlic, dried thyme, and rosemary, and cook 1 minute longer.
8. Add the liquid from deglazing the pot and stir to combine.
9. Add back the browned beef, the Worcestershire sauce, Soy sauce, and the beef broth.
10. Cancel Saute function. Cover and lock the lid and point the valve to seal.
11. Pressure cook on high for 20 minutes. Followed by a 15 minutes Natural Pressure Release. Release manually the remaining pressure.
12. Open the lid.

Prepare the Gravy:

1. Once done, using a slotted spoon remove the beef and veggies into another bowl, cover to keep it warm.
2. Select Saute on Medium, in a bowl, combine the butter and flour until you can form a ball. Add the butter/flour ball to the pot. Stir to combine.
3. If the gravy needs more liquid, use the 2 cups of liquid beef broth as needed. Continue to whisk as the liquid is added.
4. Cook the gravy on medium-low heat until it begins to thicken, then add salt and pepper to taste.
5. Return the beef and mushrooms mixture to the pot and combine it with the gravy.

Serving:

1. Serve beef tips and gravy over mashed potatoes or egg noodles.

10. Gluten-Free Beef Stew

Gluten-free Beef Stew in Slow Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT420M · Total: PT440M · Yield: [‘8’, ‘8 servings’]

Gluten-free beef stew made in the Crock-Pot for an easy family dinner. This gluten-free dinner is an especially cozy winter meal! Perfect for a cold day!

Ingredients

• 2 lbs. beef chuck (cut into 1 inch pieces)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 large white onion (diced)
• 2 stalks celery (cut into 1/2 inch pieces (about 1 cup total))
• 1 lb. Yukon gold potatoes (cut into 1/2 inch to 1 inch cubes (leave skins on))
• 3 large carrots (cut into 1/2 inch pieces (about 1 cup total))
• 32 fluid ounces beef broth (gluten-free)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (gluten-free)
• 2 cloves garlic (minced)
• 2 whole bay leaves (dried)
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 1 cup frozen peas
• fresh thyme sprigs (for serving)

Instructions

1. 1.   Season cubed beef with salt and pepper on all sides and set aside.
2. 2.   Preheat a large skillet over medium high heat. Add olive oil to skillet.
3. 3.   Working in batches, add the cubed beef to the pan and brown on all sides, about 30 seconds per side making sure not to crowd the pan. As the beef is browned, add it to your slow cooker. Repeat with remaining cubed beef.
4. 4.   Add diced onion, celery, potatoes and carrots to the slow cooker with the beef. Stir to combine.
5. 5.   Pour beef broth over the beef and vegetables.
6. 6.   Stir in the salt, pepper, tomato paste, Worcestershire sauce, minced garlic, bay leaves, and dried thyme.
7. 7.   Cook the beef stew on the low setting for 6-7 hours or on high for 3-4 hours. Beef should be tender and easily shredded with a fork.
8. 8.   Remove bay leaves from the slow cooker and discard.
9. 9.   Remove 1/2 cup of beef broth from the slow cooker and combine in a bowl with cornstarch. Whisk until there are no longer any clumps.
10. 10.  Pour cornstarch mixture into the slow cooker and stir to combine. Let beef stew cook another 30 minutes, until thickened.
11. 11.  Add frozen peas to the slow cooker and cook for a few minutes until they are heated through.
12. 12.  Serve with fresh thyme sprigs or chopped fresh parsley.

11. Beef and Noodle Soup

Crockpot Beef Noodle Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT555M · Yield: [‘6’]

Crockpot Beef Noodle Soup is a hearty and comforting slow cooker meal made with tender stewing beef, carrots, celery, mushrooms, and egg noodles—perfect for busy weeknights or cozy weekends.

Ingredients

• 1 small onion (diced)
• 3 large carrots (peeled and chopped)
• 2 celery ribs (chopped)
• 8 ounces baby portabella mushrooms (sliced)
• 4-6 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1 teaspoon beef bouillon ((1 cube))
• 1 ½ pounds beef stew meat
• 6 cups beef broth
• 2 cups wide egg noodles (uncooked)

Instructions

1. Place all ingredients in a 6-quart slow cooker, except egg noodles. Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
2. Using two forks shred meat if desired and stir in egg noodles. Cover and cook on HIGH for more 10-15 minutes or until noodles are tender.

12. Mexican Shredded Beef

Instant Pot Mexican Shredded Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

Easy and Flavorful Mexican-inspired Spicy Shredded Beef made in the Instant Pot in an hour.

Ingredients

• 1 tablespoon olive oil
• 1½-2 pounds stew meat or beef roast, cubed
• 3-4 cloves garlic
• 1 small onion, diced
• 1 cup beef broth
• 1 tablespoon ground cumin
• 1/8 teaspoon ground cloves
• 2-3 bay leaves
• 2-4 canned chipotle peppers
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper

Instructions

1. Dry the beef well with a paper towel and cut into equally sized cubes. Turn the Instant Pot to “Saute” mode, add the olive oil and allow it to heat up for 1-2 minutes.
2. Add the beef pieces and brown on all sides for about 10 minutes.
3. Once the meat is nice and brown, add all of the remaining ingredients to the pot and stir everything together. Lock the lid in place and close the steam vent. Set to Pressure Cook on HIGH for 45 minutes. Once the timer goes off, allow the pressure to release naturally before removing the lid. This step is important to help with the tenderness of the beef and will also make it easier to shred.
4. After the pin drops, carefully take off the lid and remove the bay leaves. Use your metal tongs to shred the beef and stir the juices. Dinner is served!

13. Beef and Broccoli

Instant Pot Stew Meat Beef and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT1H3M · Yield: 4

Instant Pot Stew Meat Beef and Broccoli is an easy and quick dinner that won’t heat up your kitchen. It has amazing flavor and your family will love it.

Ingredients

• 2 lbs stew meat
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/3 cup brown sugar or Monk Fruit Sweetener (for Keto)
• 8 cups broccoli
• 2 tablespoon cornstarch
• 1 tablespoon cold water or enough to dissolve the cornstarch.

Instructions

1. Cut the stew meat pieces in half so they are bite size.
2. Add olive oil and sesame oil to instant pot. Turn on saute mode.
3. Add stew meat and cook until browned.
4. Add onion and saute until translucent.
5. Add garlic and cook for about 30 seconds.
6. Add beef broth, soy sauce, and brown sugar. It may not seem like enough liquid, but trust me it is.
7. Set to cook on manual for 23 minutes.
8. Allow instant pot to naturally release.
9. While the instant pot is releasing the steam, steam broccoli until tender.
10. Once done, add cold water to cornstarch and stir until cornstarch has dissolved. Add dissolved cornstarch to instant pot and turn on to saute mode. Stir until sauce has thickened some.
11. Add broccoli.
12. Can be served with rice.
13. Enjoy.

14. Beef Cubes

Slow Cooker Beef Cubes with Indian Spices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6H · Total: PT6H10M · Yield: 6

This recipe for slow cooker beef cubes with Indian spices is unique, delicious, and simple to make. The Crockpot does all the hard work for you!

Ingredients

• 2 lbs beef stew meat
• 1 small yellow onion, sliced thin
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• Pinch red chili flakes
• ¼ cup red curry paste
• 1 can diced tomatoes
• 1 teaspoon cinnamon
• 1 teaspoon za’atar seasoning blend
• 1 teaspoon coriander
• Naan bread for serving

Instructions

1. In a large bowl combine onion, garlic, ginger, chili flakes, curry paste, tomatoes, cinnamon, za’atar, and coriander until well combined
2. Add in stew meat and toss until completely coated
3. Spoon into slow cooker
4. Cover and cook on low 5-6 hours
5. Serve with naan bread and enjoy!

15. Chile Colorado

Chile Colorado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT140M · Total: PT170M · Yield: [‘4’, ‘4 servings’]

This rich and flavorful beef chile stew features a blend of dried chiles, charred tomatoes, and tender stewed beef. The deep, smoky flavor develops slowly on the stovetop, making it a comforting and satisfying dish best served with rice and warm tortillas.

Ingredients

• 5 large dried Guajillo Chiles
• 2 dried Chiles de árbol
• 3 dried New Mexico chiles
• 3 ½ cups chicken broth (divided)
• 2 small tomatoes (I use Roma tomatoes)
• 2 pounds beef stew meat (See note 1)
• Salt and ground black pepper (to taste)
• ¼ cup all purpose flour
• 3 tablespoons canola or vegetable oil (divided)
• 1 cup chopped white onion
• 8 cloves garlic (peeled and left whole)
• 1 teaspoon whole oregano
• 2 teaspoon ground cumin
• ¼ cup cornstarch ((cornflour in the UK))
• Cilantro (chopped)
• Limes (quartered)

Instructions

1. In a small saucepan, bring 2 cups of chicken broth to a boil. Remove from heat and add the guajillo chiles, chiles de árbol, and New Mexico chiles. Cover and soak for 20 minutes.
2. Remove the chiles from the broth and reserve the broth. Trim the stems and remove the seeds by squeezing the chiles over a sink or bowl.
3. While the chiles soak, place the tomatoes in a dry skillet over medium-high heat and roast until slightly charred on all sides. Peel off as much of the skin as possible and remove the cores.
4. Add the roasted tomatoes, soaked chiles, and ½ cup of reserved broth to a food processor or blender. Blend on high for 1 minute until smooth. Strain through a fine mesh sieve if desired. Set the chile sauce aside.
5. Season the beef with salt and ground black pepper. Sprinkle with flour and stir until evenly coated.
6. Heat 2 tablespoons of oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides, placing the seared beef on a paper towel-lined plate.
7. Add the remaining tablespoon of oil to the pot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Stir in the oregano and cumin and heat for 30 seconds.
8. Return the beef to the pot. Add the chile sauce, the reserved soaking broth, and the remaining 1 ½ cups of chicken broth. Stir and bring to a boil, then reduce heat to a simmer.
9. Ladle out ½ cup of the stew liquid into a small bowl and mix with the cornstarch. Return the mixture to the pot and stir well.
10. Cover the pot and simmer for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Serve with rice and tortillas, garnished with cilantro and lime wedges.

16. Czech Goulash

Instant Pot Czech Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 Servings’]

Savory beef in a paprika gravy sauce served with bread dumplings.

Ingredients

• 2 tablespoons olive oil
• 2 large white onions (chopped)
• 3 lbs stewed beef in ½ inch cubes
• 1/3 cup Hungarian paprika
• 2 tablespoons garlic (minced)
• 2 tablespoons cornstarch
• 4 cups beef broth; may need more
• 2 teaspoons salt

Instructions

1. Add olive oil to instant pot. Set to saute mode. Place in beef and onions and saute until beef is seared and onions have sweated the juices.
2. Add in garlic, paprika, and salt. Stir well.
3. Pour in beef broth just until the meat is covered or until the beef can barely be seen.
4. Place lid on instant pot and set to high pressure for 30 minutes. Once the instant pot stops counting quick release pressure.
5. Mix together cornstarch and a a few tablespoons water just until the cornstarch is thinned and liquid. Pour into instant pot. Place instant pot on saute mode and bring to a boil. Stirring well until the sauce starts to thicken. Once it starts to thicken turn off saute mode and let sit a few minutes.
6. Serve with dumplings.

17. Argentina Style Beef Stew

Argentina Style Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb beef stew meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 medium potatoes, diced
• 1 tsp paprika
• 1/2 tsp cumin
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. 1. Season beef with salt and pepper and brown in olive oil in a large pot; remove and set aside.
2. 2. In the same pot, sauté onion and red pepper until translucent.
3. 3. Add garlic and cook for 30 seconds.
4. 4. Stir in paprika and cumin; cook briefly to bloom spices.
5. 5. Return beef to pot; add tomatoes and beef broth; add bay leaf.
6. 6. Add potatoes; bring to a simmer; cover and cook 40–50 minutes until beef and potatoes are tender.
7. 7. Remove bay leaf; adjust salt and pepper before serving.

18. Brazilian Beef Stew

Picadinho de Carne (Brazilian Beef Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘6’]

Picadinho de carne is a low carb Brazilian beef stew made with chunks of beef and vegetables stewed on the stovetop until tender. Learn also how to make in a pressure cooker and in a slow cooker. It is a cousin of traditional beef stew.! So yummy!

Ingredients

• 2.5 lbs beef stew meat
• 2 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 3 tbsp olive oil
• 1 yellow onion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp tomato paste
• 3 cups beef broth
• 1 cup baby carrots
• 10 oz butternut squash
• 2 tbsp red wine vinegar
• 1/4 cup cilantro (chopped (or parsley))

Instructions

1. STOVETOP PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes, or until browned on both sides. Transfer beef with its pan juices to a bowl.2) In the same pan, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef with juices back to the pan.3) Stir in tomato paste, broth, carrots, and butternut squash. Let come to a boil over medium-high heat. Then reduce heat to medium-low, cover tightly, and cook for 50-60 minutes or until beef is tender. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.4) For me this is the best beef stew of all! It’s full of flavor, tender, and gluten-free. Depending on the veggies that you use, this Brazilian beef recipe can also be low carb. That is why I didn’t use potatoes, but you can certainly do so if you’d like to.
2. SLOW COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to the slow cooker along with its pan juices.2) In the same skillet, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Transfer to the slow cooker.3) Add tomato paste, broth, carrots, and butternut squash. Stir, cover, and cook on high for 2-4 hours, or on low for 8-10 hours. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.
3. PRESSURE COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Press the saute function. Once heated, add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to a plate.2) Add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef back to the pressure cooker. Cancel saute.3) Stir in tomato paste, broth, carrots, and butternut squash. Lock lid and cook on high pressure for 15 minutes . Natural release pressure (about 20 minutes) and unlock lid. Stir in vinegar. If desired, you may thicken the sauce. To do this press the saute function, dissolve 1-2 tablespoons of cornstarch in 1/4 cup of water, and then slowly add it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.

19. Beef Parmesan Soup

Instant Pot Beef Parmesan Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 Servings’]

Soup with beef, tomatoes, and parmesan cheese.

Ingredients

• 1 white onion; diced
• 2 lbs beef stew meat
• 3 – 14.5 oz cans stewed tomatoes
• 1 bundle Italian parsley; chopped
• 1/2 small bundle (about 10 to 12 leaves fresh basil; chopped)
• 1 – 32 oz beef broth
• 2 1/2 cups water (to hit max line in 6qt)
• 1 teaspoon cracked black pepper
• 6 oz rotini pasta (we used gluten free)
• grated parmesan for topping
• fresh parsley for topping

Instructions

1. In the instant pot add in onions, beef, and give a good stir. Add in stewed tomatoes, parsley, and basil. Fold in the herbs. Pour in beef broth and water. Add in pepper. Stir well. No salt is needed as the tomatoes should add enough saltiness.
2. Place the lid onto the instant pot. Set the valve to sealed position. Press pressure cook or manual button and set timer to 30 minutes. Once the instant pot stops counting and beeps release the pressure.
3. Cook the pasta stove top as per directions on box. Drain and add to the soup.
4. Serve in a bowl topped with parmesan cheese and fresh parsley.

20. Bistec Ranchero

Bistec Ranchero is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb sirloin steaks or flank steaks, thinly sliced
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 cups crushed tomatoes
• 1/2 cup beef broth
• 1 jalapeño, seeded and minced (adjust to taste)
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. 1. Season the steak and sear in a skillet with olive oil until browned; transfer to a plate.
2. 2. In the same pan, sauté onion until soft and translucent.
3. 3. Add garlic and jalapeño; cook 1 minute.
4. 4. Stir in chili powder and oregano.
5. 5. Add crushed tomatoes and beef broth; simmer for 5–7 minutes to form a sauce.
6. 6. Return steak to the pan; simmer 8–12 minutes until sauce thickens and steak is cooked through.
7. 7. Taste and adjust salt and pepper. Garnish with cilantro and serve.

21. Beef Barley Soup

Instant Pot Beef Barley Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Instant Pot Beef Barley Soup recipe is a thick and rich beef soup recipe that is quick to make and full of flavor. Big chunks of tender beef with tender barley in a rich broth. Get dinner on the table in about an hour.

Ingredients

• 3 tablespoons butter (divided)
• 1 1/2 to 2 lbs. beef stew meat (cut into 1 1/2 inch cubes)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 tablespoon minced garlic
• 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
• 5 sprigs fresh thyme ( or 1/2 teaspoon dried thyme)
• 2 medium bay leaves
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 6 cups beef broth
• 1 cup Quick Barley ( or Barley Pearls (see notes))
• 3 tablespoons cornstarch
• 3 tablespoons cool water

Instructions

1. Turn the Instant Pot on the sauté setting and melt 2 tablespoons of butter.
2. Salt and pepper the stew meat. Add the seasoned stew meat in small batches to the Instant Pot and brown all sides. As the meat browns remove it from the Instant Pot to a bowl until all the stew meat has been browned.
3. Once all the stew meat has been browned in the melted butter and removed from the Instant Pot add the remaining tablespoon of butter to the Instant Pot and add the diced onion, diced celery, and diced carrots to the Instant Pot.
4. Saute the vegetables until the onion is almost translucent, about 3 minutes. Add the minced garlic to the Instant Pot and toss with the other vegetables. Saute for another minute.
5. Return the browned stew meat along with any accumulated liquids, beef broth and fresh or dried herbs to the Instant Pot.
6. Stir to combine. Place the Instant Pot lid on locking it into the closed position. Turn the pressure valve to the sealing position.
7. Press the manual button and set the timer to 18 minutes.
8. Once the timer has alerted you the Instant Pot has finished pressure cooking allow it to naturally release steam for 2 minutes. Then carefully quick release the remaining steam from the pressure cooker.
9. Carefully remove the lid. Stir the 1 cup of Quick Cook Barley into the hot soup.
10. In a small bowl mix the cornstarch with the cool water and stir into the Instant Pot. Set the Instant Pot to the sauté function and bring to a boil stirring occasionally. Cook the beef barley soup for 10 minutes more or until the barley is soft and the soup broth has thickened.
11. Makes 3 quarts of Instant Pot soup and will serve 6.

22. Beef Stew and Mushrooms

Crockpot Beef Stew with Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8H · Total: PT8H10M · Yield: 6

Your kitchen will be filled with an amazing aroma while this Slow Cooker Beef Stew with Mushrooms simmers its way to deliciousness.

Ingredients

• 3 ½ pound chuck roast, trimmed of fat and cut into 1-inch pieces to make about 2 pounds stew meat
• ¼ cup flour, I use Wondra flour which is granular and doesn’t lump.
• 1+ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• 2-4 tablespoons olive oil
• 10 ounces pearl onions, tough exterior skin removed
• 3 cloves of garlic, minced
• 1 pound carrots, trimmed, peeled and cut into chunks
• 8 ounces button mushrooms, cut in half
• 5 ounces sliced shiitake mushrooms
• 1 cup good quality beef broth
• ¼ cup tomato paste
• ½ cup dry red wine

Instructions

1. Add meat to a large zip-top bag. Add flour, 1 teaspoon kosher salt, ½ teaspoon freshly ground pepper, and thyme. Shake bag to coat all meat pieces with flour.
2. Heat 2 tablespoons of oil in a large pan and sear all sides of the chuck pieces. Add about half to the pan at a time, so pieces have room to brown. Add more olive oil to brown the rest of the meat, if needed.
3. Place the browned meat in a 5-quart slow cooker.
4. In the pan where you cooked the beef, add onions and cook until browned. Add another tablespoon of olive oil if needed. Add garlic and saute until fragrant. Add to crockpot along with carrots and mushrooms.
5. Whisk together, beef broth, tomato paste, and wine.  Pour into the slow cooker and gently mix to combine.
6. Cover and cook on low for about 8 hours or until meat is tender and shreds easily.
7. Remove meat and vegetables to a serving platter.
8. Skim fat from the juices, then add to a saucepan and reduce to 1 1/2-2 cups. Check for seasoning and add more salt and/or pepper if needed. Drizzle meat and vegetables with sauce.

23. Beef Curry

Beef Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1 cup diced tomatoes
• 1 cup beef stock
• 1 cup coconut milk
• 2 tablespoons oil
• 1 potato, cubed (optional)
• Salt, to taste
• Fresh cilantro for garnish

Instructions

1. 1. Heat oil in a pot; brown beef in batches; remove and set aside.
2. 2. Add onion, garlic, and ginger; sauté until soft.
3. 3. Stir in curry powder and turmeric; cook 1 minute to bloom spices.
4. 4. Add tomatoes and beef stock; return beef to pot.
5. 5. If using, add potato; bring to a simmer; cover and cook 40–60 minutes until beef is tender.
6. 6. Stir in coconut milk; simmer 5–10 minutes; season with salt.
7. 7. Garnish with cilantro and serve with rice.

24. Peppered Beef

Slow Cooker Peppered Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M

Ingredients

• 1 1/2 lb beef stew meat
• 1-2 green peppers (chopped)
• 1/2 onion (sliced)
• 1 tsp fresh ginger (grated)
• 1 tsp red pepper flakes
• 2 cloves garlic (chopped)
• 1/4 cup reduced sodium soy sauce
• 1 14 oz. can beef broth
• 2 tsps sriracha sauce
• 1 cup sugar snap peas
• 1/3 cup cornstarch (optional)

Instructions

1. In slow cooker add all ingredients except for sugar snap peas and cornstarch .
2. Slow cook for 3.5 hours.
3. Add sugar snap peas and continue to cook about 20-30 minutes.
4. Then stir in cornstarch to thicken.
5. Serve over rice or noodles.

25. Beef Stroganoff

Instant Pot Beef Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Amazingly creamy and juicy Instant Pot beef stroganoff made flavorful in only 30 minutes! This super quick and easy, satisfying comfort food will soon become a favorite in your home!

Ingredients

• 2 tablespoons vegetable oil
• 1½ pounds beef stew meat (cut into 1-inch cubes or thin strips)
• 2 tablespoons butter
• 1 large yellow onion (diced)
• 1 cup mushrooms (sliced)
• 2 tablespoons all purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cups beef broth
• 1 tablespoon Dijon mustard
• 8 ounces egg noodles (uncooked, dry)
• ⅔ cup sour cream
• 1 tablespoon corn starch (optional)
• 1 tablespoon water (cold, optional)

Instructions

1. Set the pressure cooker to SAUTÉ. Add vegetable oil and when it gets hot, sear the meat cubes or strips turning them quickly until browned (about 30 seconds). Set aside on a plate.
2. Add butter and when it gets melted, add onion to the pot. Sauté until softened and translucent.
3. Add the mushrooms and sauté until golden. Stir in flour until evenly incorporated.
4. Deglaze the pot with beef broth. And using a wooden spoon, scrape off any bits stuck to the bottom of the pot. Then, put the meat back into the pot.
5. Add Dijon mustard and season with salt and pepper. Cover with the lid and set the valve on. Press PRESSURE COOK or MANUAL on high for 4 minutes.
6. When cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
7. Add the egg noodles making sure that they stay on top of the rest of the ingredients. Add more broth or water if the stock is not covering them completely. Seal the Instant Pot and cook on High PRESSURE or MANUAL for 4 more minutes.
8. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
9. Finally, mix sour cream with a little of hot sauce in a cup or a small bowl. Then stir it into the rest of the ingredients in the Instant Pot. This will prevent the sour cream from curdling if added directly to hot liquid. Adjust salt and pepper to taste.
10. To thicken the sauce, press on SAUTE and once the sauce comes to a boil add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of cold water). Whisk until the sauce is thickened (it thickens very quickly). Serve warm and enjoy!

26. Birria Tacos

Birria Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT240M · Yield: [’20’, ’20 tacos’]

Birria tacos are made with fall-apart tender savory, spicy, and sweet Mexican beef stew stuffed into a shell that’s been dipped in beef juice and fried until crispy!

Ingredients

• 5 cups water
• 3 dried Guajillo peppers
• 2 Chipotles in adobo
• 8 whole cloves of garlic (peeled)
• ¼ cup apple cider vinegar
• ½ teaspoon ground cinnamon
• 1 teaspoon Mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground cloves
• 1 teaspoon ground coriander
• 1×28 ounce can crushed tomatoes
• 2½ pounds Beef (stew meat)
• ¾ cup white or yellow onion (diced)
• 2 teaspoons canola oil
• 32 ounces chicken stock
• 2 bay leaves
• 20 4-inch Corn tortillas
• Cotija
• Cilantro (chopped)
• Lime (quartered)

Instructions In the Instant Pot:

1. In a large pot, boil 5 cups of water. Soak the guajillo peppers for 20 minutes. Drain away the water, then cut the stems off of the peppers, Remove the seeds my massaging the softened peppers and squeezing them out. Discard the water, stems, and seeds, leaving just the flesh of the peppers.
2. In a food processor or blender, add the prepared guajillo peppers, chipotles in adobo, garlic, apple cider vinegar, cinnamon, oregano, cumin, cloves, coriander, and crushed tomatoes. Blend on high for about 1 minute, or until the peppers are finely chopped.
3. Place the beef into a shallow dish (a 7×11 baking dish works perfectly), and pour the marinade on top. Stir the beef to make sure it all gets coated, then cover with plastic wrap and refrigerate for at least 2 hours (more time is better).
4. In a pressure cooker or Instant Pot, add the canola oil and chopped onion. Sauté the onions for about 3 minutes or until they start to sweat. Add the beef and marinade, the chicken broth, and the bay leaves. Give the mixture a quick stir, then close the pressure cooker. Cook for 45 minutes, then let the pressure cooker release naturally (for better flavor). With a slotted spoon, transfer the beef onto a cutting board, and chop roughly or shred.

In the Slow Cooker:

1. If you’re making the Birria in a slow cooker, make the marinade in the same way as above. Then sear the beef with onion before adding it to the slow cooker. Searing the beef first adds extra flavor to the stew.
2. Pour over the marinade (plus the chicken stock and bay leaves) and cook the stew on high for 6 hours or low for 8 hours. The meat will fall apart when it’s done.

Over the Stovetop:

1. When making the stew on the stovetop, make the marinade in the same way as above. Sear the beef in a large pot with the onion on the stovetop and then pour the marinade over top, add chicken stock and bay leaves, and give everything a good stir.
2. Cover the pot and cook on low for 4-6 hours until the meat is very tender.

To Assemble the Tacos:

1. Heat a medium, non-stick skillet over medium heat. Spray with cooking spray. Dip a corn tortilla into the stew in the pressure cooker, then put the tortilla in the skillet. Add the chopped beef, and crumbled Cotija and chopped cilantro (if desired) then fold the tortilla in half. Flip the taco over and heat for 1-2 minutes, or until the taco starts to crisp. Repeat until the desired number of tacos is cooked.
2. Fill a small bowl or ramekin with the stew juices for dipping. Garnish with cilantro, limes, and Cotija. Serve warm.

27. Cheeseburger Macaroni

Cheeseburger Macaroni with Stew Meat in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H25M · Yield: 6

Cheeseburger Macaroni with Stew Meat in the Instant Pot is a great way to use stew meat. Wonderfully tender meat with cheese comfort food.

Ingredients

• 2 tablespoon olive oil
• 2 lbs stew meat
• 1 cup beef stock
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 3 tablespoon butter
• 2 1/2 cups macaroni
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 cups shredded cheese

Instructions

1. Using the saute setting on the instant pot, brown stew meat with olive oil.
2. Once meat is browned, add water, beef stock, and seasonings.
3. Place lid on instant pot and set to pressure cook on high for 18 minutes. Once done, allow to naturally release.
4. Add macaroni and butter. Stir to combine. Place lid back on and pressure cook for 4 minutes. Quick release when done.
5. Add remaining ingredients and stir. Allow cheese to melt.
6. Enjoy!

28. Mexican Beef Soup

Mexican Beef Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb beef shank or chuck, cut into chunks
• 8 cups water or beef broth
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, smashed
• 2 medium potatoes, cubed
• 1 cup corn kernels (frozen or fresh)
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges and avocado for serving (optional)

Instructions

1. 1. Place beef in a large pot with water or broth; bring to a boil and skim impurities.
2. 2. Add onion, garlic, carrots, and celery; simmer until beef is tender, about 1–1.5 hours.
3. 3. Add potatoes and corn; simmer until potatoes are tender.
4. 4. Stir in cilantro; season with salt and pepper.
5. 5. Serve hot with lime wedges and avocado if desired.

29. Kerala Beef Fry

Instant Pot Kerala Beef Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

A spiced packed beef recipe that tastes absolutely divine…

Ingredients

• 3 tbsp coconut oil
• 2 red onions (sliced)
• 2 lb beef stew meat (cubed)
• 1/2 cup chopped ginger
• 3 cloves garlic (chopped)
• 1/2 cup coconut slices
• 2 tbsp fresh lemon juice
• 2 tsp black mustard seeds
• 4 Serrano peppers (split lengthwise but intact)
• 30 curry leaves
• 2 tbsp meat masala
• 1 tbsp coriander powder
• salt and pepper (to taste)
• 1/2 cup water

Instructions

1. Press “saute” and add oil.
2. Add onion, serrano peppers, curry leaves and all the spices and saute for 3 minutes.
3. Add beef, coconut slices, ginger and garlic and saute for 5 more minutes.
4. Add lemon juice, water, salt and pepper and stir well.
5. Close the lid and cook on high pressure for 20 minutes.
6. When cooking time is complete, do a quick pressure release.
7. Serve and enjoy 🙂

30. Beef Tips in Brown Gravy

Beef Tips In Brown Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

Beef tips in brown gravy are the ultimate in comfort cooking. Rich brown gravy coats tender pieces of beef, creating a hearty main dish you’ll love serving for dinner. Pair this classic with rice or fluffy mashed potatoes for a meal your family will gobble up!

Ingredients

• 3 tbsp canola oil
• 1 white onion (chopped)
• 2 1/2 lbs stew beef
• 2 cups water
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tsp garlic powder
• 1 tbsp sherry
• 1 bay leaf
• black pepper (to taste)
• 1 pkg brown gravy mix
• 1 tbsp cornstarch (+ 1 1/2 tbsp water)

Instructions

1. In a large heavy bottomed pot, heat the oil over high heat. Add the onions, stirring, and saute them until almost translucent.
2. Add the stew beef, and cook until seared on all sides- roughly 3-5 minutes.
3. Add all of the ingredients EXCEPT the gravy mix and cornstarch to the pot, stirring to evenly incorporate.
4. Bring the mixture to a boil, then reduce the heat and let the mixture simmer (covered) for 15-20 minutes.
5. Whisk in the gravy mix powder and the cornstarch slurry. Let the dish simmer for another 15 minutes, or until the gravy has thickened.
6. Serve the beef tips and gravy spooned over steamed white rice or mashed potatoes.

31. Bistec a la Mexicana

Bistec a la Mexicana is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb flank steak, thinly sliced
• 1 onion, sliced
• 2 large tomatoes, chopped
• 2 jalapeños, minced (seeds removed for milder heat)
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. 1. Season and sear steak in a skillet until browned; remove and set aside.
2. 2. In the same skillet, cook onion until translucent.
3. 3. Add jalapeños and garlic; cook 1 minute.
4. 4. Stir in tomatoes and tomato paste; cook 3–4 minutes.
5. 5. Add cumin and oregano; stir to bloom.
6. 6. Return beef with broth; simmer 8–12 minutes until beef is cooked and sauce thickens.
7. 7. Season with salt and pepper. Garnish with cilantro and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.