Savory, hearty, stick to your ribs classic Low Sodium Beef Stew made in the Instant Pot or crockpot. Save literally thousands in sodium over canned stews!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Instant pot natural release time 10 minutesminutes
Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
Cook the meat until browned on all sides.
Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
Add the remaining ingredients except for cornstarch and water.
Cover and lock the lid on the instant pot. Ensure steam valve is closed.
Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Slow Cooker version:
Follow steps 1-3 from above.
Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth and remaining ingredients except cornstarch and water until well combined;
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Mix together the cornstarch and cold water in a small bowl and stir into the stew. Cover and cook on high heat for an additional 30 minutes.