Description
This savory beef and bean stew is easy to make in the slow cooker or Instant Pot. With melt-in-your-mouth hearty beef, cannellini beans, and the perfect combo of vegetables and spices, this is an easy soup recipe you’ll make again and again.
Ingredients
Scale
- 2 pounds beef stew meat (see note)
- 1 cup carrots, sliced thinly
- 1 yellow onion, diced
- (3) 15-ounce cans cannellini beans
- 32-ounce carton beef broth
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 ½ teaspoons dried oregano
Instructions
- Turn the Instant Pot on sauté mode and brown the meat on all sides. (Slow Cooker alternate directions below)
- Add the chopped veggies, beans, spices, and broth. Stir to mix well.
- Cook on meat/stew mode (90 minutes on high pressure).
- You can do a natural release or (carefully) do a manual release of pressure after cooking.
To make this in the slow cooker simply brown the meat in a skillet and transfer to the crock pot. Add the remaining ingredients and cook on high 6 hours or low 8 hours.
Notes
I prefer to purchase a chuck roast and cut it into bite-size pieces for the most tender option but you can purchase pre-cut stew meat if needed.
- Prep Time: 10 minutes
- Time to come to pressure: 20 minutes
- Cook Time: 90 minutes
- Category: soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 2.3 g
- Sodium: 1046.4 mg
- Fat: 5.1 g
- Carbohydrates: 37.8 g
- Fiber: 8.5 g
- Protein: 38.1 g
- Cholesterol: 74.8 mg