About a year before writing this recipe, I released my Beef Stew. It’s quickly made the Instant Pot rounds and has been acclaimed as one of the best and most flavorful beef stews ever. However, I wanted to take a beef stew further and give it a total opposite flavor profile; in place of the tomato and beef based foundation, I wanted to give it a creamy approach where the juices of the tender beef’s fat seeps deeply into the perfectly savory, rich, smooth and comforting stew. Folks, you’re about to meet one of your new favorites: White Beef Stew.
Seasoning The Meat
The Finishing Touches
The Taste Test
Instant Pot White Beef Stew
About a year before writing this recipe, I released my Beef Stew. It's quickly made the Instant Pot rounds and has been acclaimed as one of the best and most flavorful beef stews ever. But I wanted to take a beef stew further and give it a total opposite flavor profile; in place of the tomato and beef based foundation, I wanted to give it a creamy approach where the juices of the tender beef's fat seeps deeply into the perfectly savory, rich, smooth and comforting stew. Folks, you're about to meet one of your new favorites: White Beef Stew.
- 1 1/2 - 2 pounds chuck roast but into bite-size pieces or beef stew cubes
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried or rubbed sage
- 4 tablespoons (1/2 stick) salted butter
- 1 yellow onion, diced
- 3 ribs celery, sliced or diced
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1/4 cup all-purpose flour
- 3/4 cup sherry or dry white wine, such as chardonnay (add 3/4 cup cup more broth if you don't do wine)
- 2 cups chicken or garlic broth
- 1-1 1/2 pounds white (and/or red) baby potatoes, skins-on and quartered
- 2 large carrots, peeled, sliced into 1/4-inch disks and halved or quartered
- 1 cup heavy cream or half-and-half
- 1 (5.2-ounce) package Boursin or 6.5-ounce tub Alouette (any flavor) or 3/4 cup of my garlic herb cheese
- 1 (1-ounce) packet ranch seasoning mix (I use Hidden Valley)
- 1 tablespoon cornstarch + 1 tablespoon cold water
- 1-2 teaspoons Creole/Cajun/Louisiana Seasoning OR seasoned salt (optional, I like Tony Chachere's)
- 1-2 teaspoons celery salt (optional)
- Add the meat to a large bowl and add the garlic powder, Italian seasoning, dried sage. Mix by hand until well-coated and set aside.
- Add the butter to the Instant Pot, hit and Sauté and Adjust so it's on the more or high setting. After 3 minutes of heating, add the onion and celery and sauté for 3 minutes until slightly softened. Add garlic and sauté for 1 minute longer.
- Add the seasoned meat and sauté, stirring often for about 3 minutes until the edges are just lightly browned. Add the flour and stir until everything is coated.
- Add the wine and let simmer for 1 minutes, deglazing (scraping) the bottom of the pot as it simmers. Add the a bit of the broth and really make sure the bottom of the pot is free and clear of any flour (NOTE: the bottom must be nice and smooth for the pot to come to pressure). Add the remaining broth and stir well.
- Top with the carrots and potatoes, but do not stir them in. Just rest them on top of everything in the pot. Secure the lid, move the valve to the sealing position, hit Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes (NOTE: Due to the volume in the pot, it will take about 15-20 minutes for this to come to pressure). When done, allow a 10-minute natural release followed by a quick release.
- Meanwhile, make a cornstarch slurry by mixing together the cornstarch and the water in a bowl.
- Hit Cancel followed by Sauté and Adjust to the More or High Setting. Once bubbling, add the cream, herb cheese and ranch seasoning. Stir well until melded into the stew. Add the slurry and stir until thickened (about 30 seconds). Hit Cancel to turn the pot off and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together. Just before serving, taste the soup and decide if you want to add the Creole/Cajun/Louisiana seasoning and/or celery salt (I used 2 teaspoons of both but start with 1 teaspoon to make sure it's so your liking).
- Ladle into bowls and serve with some crusty Italian bread, Texas cheese toast or garlic bread.
To make this keto, leave out the potatoes and the flour (and make sure the ranch seasoning is compliant). The cornstarch slurry is optional if you want a thicker stew. And if that's the case, by leaving out the flour, you may want to increase it to 2 tablespoons of cornstarch and water for the proper thickness consistency. Subbing the cornstarch for the flour will also keep this gluten-free!
I made this recipe last week. With slight adjustments for a Whole30 lifestyle. My whole family loved it!
To extend it even further, I had a pot of mashed potatoes, and with my leftover White Stew, I made a shepherds pie of sorts. That was a hit as well. Thank you for all your recipes.
Steve Van Winkle
I have tried many of your recipes and I must say the white beef stew is amazing. The chuck roast is melt in your mouth, and the broth is delicious, I have to hide some away for myself because everybody wants some. One thing I did learn is to have all the ingredients ready because it goes quick. I also added a cup of thawed frozen peas for color. (bonus taste good too). Thank you
I’m so happy you enjoy it!
I was going to buy your books, but I’m uncertain what size pot you use with the recipes. What quart size do you use?
The recipes will work in all sizes as stated in the Intro!