Ingredients

1-2 tablespoons extra virgin olive oil

1 kg stew beef (chuck, flank steak, bottom sirloin flap) cut into large chunks

2 yellow onions, cut into small wedges

700g potatoes, cut into cubes

2 garlic cloves, sliced

4 medium carrots, cut into chunks

3 sticks celery, sliced

2-3 cups beef broth (2 for pressure cooking, 3 for slow cooking or stovetop)

1 tablespoon Worcestershire sauce

½ teaspoon table salt, plus more to taste

3 sprigs thyme (1/4 teaspoon dried)

1 sprig rosemary (1/4 teaspoon dried)

1 bay leaf

1 tablespoon cornstarch

Directions

Pressure Cooking (in an instant pot)

1. Salt the beef generously and let sit at room temperature as you cut the other vegetables.

2. With the instant pot set to sauté, add a drizzle of olive oil and brown the meat in batches, careful not to overcrowd the pot so that it can brown properly. If you don’t have this setting on your pressure cooker, brown the meat in a skillet. Set the cooked meat on a plate.

3. Add another drizzle of olive oil and brown the onions, garlic, celery, and carrots.

4. Add the potatoes, 2 cups of beef broth, the beef, Worcestershire sauce, salt, thyme, rosemary, and bay leaf. Mix to combine and pressure cook on high for 35 minutes.

5. Allow pressure to release naturally for at least 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid.

6. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, add to the pot and stir it in. You can always add more cornstarch if you prefer a thicker stew. But note that as the stew cools, it will continue to thicken.

7. Serve with warm crusty bread.

Slow Cooking (in an instant pot or slow cooker)

1. Salt the beef generously and let sit at room temperature as you cut the other vegetables.

2. With the instant pot set to sauté, add a drizzle of olive oil and brown the meat in batches, careful not to overcrowd the pot so that it can brown properly. If you don’t have this setting on your slow cooker, brown the meat in a skillet. Set the cooked meat on a plate.

3. Add another drizzle of olive oil and brown the onions, garlic, celery, and carrots.

4. Add the potatoes, 3 cups of beef broth, the beef, Worcestershire sauce, salt, thyme, rosemary, and bay leaf. Mix to combine and slow cook on high for 4 hours or on low for 7-8 hours. If using an instant pot, be sure the valve is set to steaming. 

5. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, add to the pot and stir it in. You can always add more cornstarch if you prefer a thicker stew. But note that as the stew cools, it will continue to thicken.

6. Serve with warm crusty bread.

Stovetop:

1. Salt the beef generously and let sit at room temperature as you cut the other vegetables.

2. In a large Dutch oven add a drizzle of olive oil and brown the meat in batches, careful not to overcrowd the pot so that it can brown properly. Set the cooked meat on a plate.

3. Add another drizzle of olive oil and brown the onions, garlic, celery, and carrots.

4. Add the potatoes, 3 cups of beef broth, the beef, Worcestershire sauce, salt, thyme, rosemary, and bay leaf. Bring to a boil, and then immediately reduce heat to low and simmer for 35-45 minutes covered. Reduce the heat as needed so it stays at a very gentle simmer.

5. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, add to the pot and stir it in. You can always add more cornstarch if you prefer a thicker stew. But note that as the stew cools, it will continue to thicken.

6. Serve with warm crusty bread.