Copycat Cracker Barrel Beef Stew
Description
A copycat of Cracker Barrel's discontinued beef stew — fork-tender chuck roast, potatoes and carrots in a thick, thyme-scented gravy. Instant Pot and slow cooker instructions included.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, cut into 1-inch cubes
- 4 cups beef broth, divided
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
- 1 cup frozen peas
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Instructions
- Pat the beef cubes dry with paper towels and season all over with the salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in 2 to 3 batches, and sear undisturbed 3 to 4 minutes per side until deeply browned. Transfer to a plate.
- Add the onion and cook 4 to 5 minutes until softened. Add the garlic and cook 30 seconds. Stir in the carrots and celery and cook 2 minutes more.
- Pour in 1 cup of the beef broth and scrape the bottom of the pot thoroughly until no browned bits remain.
- Return the beef and any accumulated juices to the pot. Add the remaining 3 cups broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce the heat to a bare simmer. Cover and cook 1 hour, stirring occasionally.
- Stir in the potatoes. Cover and continue simmering 60 to 90 minutes, until the beef pulls apart easily under a fork.
- Remove and discard the bay leaves. Whisk the cornstarch and cold water into a smooth slurry, stir it into the stew, and simmer uncovered 3 to 5 minutes until thickened.
- Remove from the heat, stir in the frozen peas, and let them warm through 5 minutes.
- Taste and adjust salt and pepper. Rest 10 minutes before serving.
Equipment
- Instant pot, dutch oven or saucepan
- Ladle
Notes
Instant Pot: Sear the beef and cook the aromatics on Sauté, deglaze thoroughly, then add everything except the peas and slurry. Pressure cook on High 35 minutes with a 10-minute natural release. Thicken on Sauté, then stir in the peas.
Slow cooker: Sear the beef and cook the aromatics in a skillet first, then transfer everything except the peas and slurry to the slow cooker. Cook on Low 7 to 8 hours or High 3½ to 4 hours. Add the slurry in the last 30 minutes and the peas in the last 5.
Make ahead: Best made 1 to 2 days in advance.
Nutrition
Serving: 1ServingCalories: 344kcalCarbohydrates: 22gProtein: 26gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 1055mgPotassium: 927mgFiber: 4gSugar: 3gVitamin A: 3909IUVitamin C: 15mgCalcium: 63mgIron: 4mg