I tried to recall who taught me this recipe for Beef Stew with Potatoes. My mom showed me the basics. And I was inspired by the short story The Third Ingredient by O. Henry, an American writer and one of my favorite literary authors. In this classic story, neighbors came together to add different ingredients to one pot of beef stew. I read this for English Literature in high school. I liked the plot twist and how the dish came together through friendships.
I have been cooking this recipe for Beef Stew with Potatoes long before blogging, and before we lived in America. I did not know back then this could be Irish Beef Stew if you added beer to it. As I mentioned in my cookbooks, I learned from mom how to cook beef well early on because it was an expensive ingredient in the Philippines. In one of my anecdotes in my cookbook I recount how beef was only sold twice a week in the market back then. Times have changed since. Today it is easy for me to cook beef. We live in a different country. One can find beef cuts on sale at the supermarket. I cook this in different ways: On the stove top in a Dutch oven, in the slow cooker and, in my Instant Pot multi-pressure cooker. Whichever way you choose to cook it, you will find yourself relishing the tender, succulent beef cubes, nestled next to the savory potatoes, swirling in the thick, rich gravy.
Before we left for America, my sister-in-law wistfully said: “We are going to miss your beef stew.”
Just like my favorite O. Henry short story, the hefty all-in-one beef and potatoes meal is always a reminder of what family, friendships and togetherness can do for your soul.
Beef Stew with Potatoes
- 2.5 pounds cut into 2-inch cubes beef brisket, chuck or any beef cut (boneless) good for stew
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 Tablespoons Worcestershire sauce Lea & Perrins
- 2 Tablespoons vegetable oil
- 1 large chopped white onion
- 4 cloves peeled, minced garlic
- 2 Tablespoons all purpose flour
- 1 Tablespoon tomato paste
- 6 to 8 cups organic beef broth
- 2 Tablespoons for broth Worcestershire sauce (Lea & Perrins)
- 1/4 cup beer
- 2 pieces bay leaves
- 2 large pieces peeled, quartered potatoes
- 1 teaspoon for broth salt
- 1 teaspoon for broth black pepper powder
- boiled rice or bread for serving
- In a large mixing bowl, marinate beef cubes with 2 tablespoons Worcestershire sauce, a teaspoon each of salt and black pepper powder for 1 to 2 hours (or overnight) in the refrigerator. Keep the meat and seasonings covered while marinating.
- Coat beef with flour. Set aside.
- In a large or 6-quart Dutch oven or stockpot, over medium high heat, add the oil. When oil is hot enough after 1 to 2 minutes, pan sear the beef cubes to seal in the flavors. Sprinkle the remaining 2 tablespoons of Worcestershire sauce over the beef while searing.
- Add the onions and garlic to the stockpot where beef is pan-searing.
- Pour the tomato paste, broth and beer to the mixture. Add bay leaves and season with salt and black pepper powder.
- Cover and let the mixture boil. After the broth boils, lower heat to a simmer. Continue cooking for about 2 hours or till beef is fork tender.
- Add the potatoes at the last 30 minutes of cooking, keeping the stockpot covered. Serve warm with rice or a loaf of bread.
- To cook in a slow cooker : Follow steps 1 to 4. Add potatoes. Cook on low setting for 6 to 7 hours till beef is tender; or on high setting for 3 to 4 hours.
- To cook in an Instant Pot multi pressure cooker: Follow steps 1 to 2.Click Saute on keypad. Add oil. After oil is hot, pan sear the beef for 2 to 3 minutes. Sprinkle remaining Worcestershire sauce over beef.Add onions and garlic. Stir in with the beef.Click Cancel to turn off Saute.Add all ingredients including potatoes into the inside pot with the beef. Cover and lock lid. Set release valve to Sealing. Press Manual setting. Choose Meat/Stews option. Press High Pressure. Program keypad to cook for 45 minutes.*Note: After the Saute, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, check the product manual.
- Cook's Comments: When we're not celebrating St. Patrick's Day, I sometimes use 1/4 cup red wine in place of the beer. Feel free to use what is convenient.
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Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com – sold worldwide in paperback and Kindle format.
Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor to endorse it. This is not an ad. My views and opinions are my own.