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beef broth
4 cups
2 packets
OR 6 tbsp of shaker
tomato paste
3 tbsp.
granulated sugar
1 tsp.
ground black pepper
¼ tsp.
beef stew meat, cut into bite size chunks
1½ lbs.
baby red potatoes, cut into bite size chunks
5
medium yellow onion, chopped
1
white mushrooms, sliced
4 oz.
medium carrots, sliced
3
celery, sliced
3 ribs
garlic, minced
1 clove
corn starch
2 tbsp.
2% milk or your preferred milk/milk alternative
¼ cup
peas (thawed if from frozen)
1 cup
For safe meat preparation, reference the USDA website.
Add 1 cup of the broth, the ranch seasoning, tomato paste, sugar and black pepper to a large 6 quart slow cooker. Whisk until well combined. Whisk in the remaining broth.
Add the beef, potatoes, onion, mushrooms, carrots, celery and garlic. Stir well.
Cover and cook on low for 8–9 hours.
Add the corn starch and milk to a small bowl. Whisk to dissolve. Add the corn starch mixture and peas to the slow cooker. Stir well. Cover and increase the heat to high. Cook for 30 more minutes to thicken the stew.
Give this stew more flavor by searing the beef before placing into the slow cooker. Make sure your pan is hot with a thin coating of oil and gently set the pieces of meat in the pan for a few minutes on each side, until browned. This will caramelize the beef and give your soup a complex, savory flavor!
In a small bowl, whisk to combine ½ cup dressing and ½ cup water. In the inner pot of your multi-cooker, spread the potatoes and onions, followed by the beef, baked beans and dressing-water mixture.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 25 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove lid.
Before serving, stir in remaining ¼ cup dressing and season with salt and pepper. Serve warm with optional garnishes, if desired.
* Always follow manufacturer’s instructions.
