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Copycat Panera Bread beef stew with tender beef, carrots, and potatoes in a rich broth, served in a bowl with crusty bread

Panera Bread Beef Stew Copycat Recipe

5 from 4 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 Servings

Description

Copycat Panera Bread beef stew with tender beef, hearty vegetables, and a rich herb broth. Make it in the Instant Pot, on the stovetop, or in the slow cooker.

Ingredients 

  • 1½ pounds beef stew meat, chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil, or butter
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 stalks stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine, optional
  • 2 cups potatoes, diced
  • 2 cups butternut squash, diced, optional
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour, optional, for thickening
  • Chopped fresh parsley, for garnish

Instructions

Instant Pot Instructions

  • Select Sauté. Heat the oil and sear the beef in batches, 5–7 minutes. Remove.
  • Sauté onion, carrots, and celery 3–4 minutes. Add garlic and cook 30 seconds.
  • Add red wine (or ½ cup broth) and scrape the bottom of the pot.
  • Return the beef. Add potatoes, squash, green beans, thyme, rosemary, salt, pepper, and broth.
  • Pressure cook on High for 35 minutes. Natural release 10–15 minutes, then quick release.
  • Stir in the peas. Thicken with the flour slurry on Sauté if desired. Season and serve.

Stovetop Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear in batches until browned, 5–7 minutes. Transfer to a plate.
  • Add onion, carrots, and celery. Cook 4–5 minutes. Stir in garlic and cook 30 seconds.
  • Add red wine (or ½ cup broth) and scrape up the browned bits. Simmer 2–3 minutes.
  • Return the beef to the pot. Add potatoes, squash, green beans, thyme, rosemary, salt, and pepper. Pour in the beef broth.
  • Bring to a boil, reduce to low, cover, and simmer 1½–2 hours until the beef is fork-tender.
  • Stir in the frozen peas and cook 5 minutes.
  • Optional: whisk flour with 3 tablespoons cold water, stir in, and simmer uncovered 5–10 minutes to thicken.
  • Season to taste and serve with parsley.

Slow Cooker Instructions

  • Sear the beef in a skillet with the oil, 5–7 minutes. Transfer to the slow cooker.
  • Sauté onion, carrots, and celery in the same skillet 3–4 minutes. Add garlic and cook 30 seconds.
  • Add red wine (or ½ cup broth), scrape up the browned bits, and pour over the beef.
  • Add potatoes, squash, green beans, thyme, rosemary, salt, pepper, and broth. Stir.
  • Cover and cook on LOW 7–8 hours or HIGH 4–5 hours.
  • Stir in the peas during the last 15 minutes. Thicken with the flour slurry on HIGH, uncovered, 15–20 minutes if desired. Season and serve.

Equipment

  • Instant Pot or Ninja Foodi Pressure Cooker, Dutch oven, or 6-quart slow cooker
  • Ladle

Nutrition

Serving: 1ServingCalories: 294kcalCarbohydrates: 25gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 515mgPotassium: 941mgFiber: 5gSugar: 3gVitamin A: 6837IUVitamin C: 22mgCalcium: 81mgIron: 4mg