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Traditional Beef Stew

6 to 8 servings
  • 1 1/2 tablespoons vegetable oil
  • 2 pounds beef stew meat
  • 4 cups beef stock or broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, diced
  • 3 carrots, cut into 1-inch pieces
  • 1 cup sliced mushrooms
  • 1 cup peas
  • 1 cup sliced celery
  • 1 to 2 tablespoons cornstarch, optional
  • 1 to 2 tablespoons cold water, optional

Preheat Presto® 6- or 8-quart Multi-Cooker to 375°. Add oil and brown meat. Add stock, salt, and pepper. Bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 1 to 2 hours. Add onions, carrots, mushrooms, peas, and celery. Cover and simmer 30 minutes or until vegetables are tender.

If a thicker gravy is desired, combine cornstarch and water in a small bowl and mix until smooth. Slowly stir mixture into hot stew, a little at a time, to desired thickness. Allow stew to simmer a few minutes after thickening.

Note: This recipe can be doubled for use in the Presto® 10-quart Multi-Cooker.

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