Instant Pot or Slow Cooker Savory Salsa Beef Stew
Ingredients
Stew:
- 2 to 3 pounds beef stew meat or boneless chuck roast, cut into 1-inch pieces
- 16 ounces mild salsa (see note)
- 1 cup beef broth or stock
- ¼ cup low-sodium soy sauce (the stew will likely be too salty with full-sodium soy sauce)
- 2 tablespoons brown sugar
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 ½ cups chopped carrots (1/2- to 3/4-inch pieces)
- 12-ounce bag frozen cut green beans (about 2 1/2 cups), or 1 to 2 cans green beans, drained (see note)
To Thicken:
- ¾ to 1 cup beef broth or stock (see note)
- ⅓ cup all-purpose flour
Instructions
- Instant Pot Directions: Add all of the stew ingredients to the insert of a 6-quart instant pot (don't add the 3/4 to 1 cup broth or the flour, that will be used to thicken the stew at the end).
- Stir to combine. Cover and cook on high pressure for 30 minutes. Quick release the pressure. If liquid spurts through the valve, close the valve, wait a few minutes and try again.
- Whisk or blend the beef broth and flour together until smooth. Slowly pour this mixture into the stew, stirring constantly. Mix thoroughly. Simmer on the Sauté setting, stirring constantly, until thickened.
- Season to taste with salt and pepper, if needed. Serve warm in bowls or over mashed potatoes.
- Slow Cooker Directions: Add all of the stew ingredients to a 6-quart or 8-quart slow cooker (don't add the 3/4 to 1 cup broth or the flour, that will be used to thicken the stew at the end).
- Stir to combine. Cover and cook on low for 7 to 8 hours until the beef is tender.
- Whisk or blend the beef broth and flour together until smooth. Slowly pour this mixture into the stew, stirring constantly. Mix thoroughly. Cover and cook on high for 20 to 30 minutes until thickened.
- Season to taste with salt and pepper, if needed. Serve warm in bowls or over mashed potatoes.
Notes
Salsa: Use medium or spicy salsa for more heat. As written, mild salsa does not make this stew spicy.
Green beans: The green beans are very soft after cooking (both in the Instant Pot or slow cooker). I like the soft, slightly broken down texture, but if you want the beans more firm, add them during the last two hours of cooking in the slow cooker. For the instant pot, release the pressure after the stew cooks and stir in the green beans. Simmer on the Sauté setting, stirring constantly, until the beans have cooked to your desired tenderness.
Optional: Stir in canned or frozen corn at the end and heat through.
Beef broth: For the beef broth to thicken the stew, use 3/4 cup for a thicker gravy (recommended if serving over mashed potatoes) or 1 cup for less-thick gravy (recommended if serving in bowls).