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beef stew
Beef Stew
Appliance: Rice Cooker - 8 cup capacity and larger.
Rate it!    Average 4 / 3 Votes
The classic Slow Cooker version of this recipe is also available.
Beef Stew
Ingredients
   1 lb beef chuck or stew meat, cut into 1 inch cubes
   1/4 cup flour, for dusting
   Salt and pepper, to taste
   1-2 tablespoons cooking oil, divided
   1/2 onion, diced
   1 clove garlic, minced
   1 carrot, peeled and sliced
   3 small potatoes, peeled and diced
   1 stalk celery, sliced
   1/2 teaspoon salt
   1/4 teaspoon pepper
   1 bay leaf
   2 (14 ounce) cans lower sodium beef broth
   1 tablespoon Worcestershire sauce


Directions
Place beef cubes in a large plastic bag with the flour and a little salt and pepper. Shake vigorously to coat.

Add 1-2 teaspoons of oil to the inner bowl of your rice cooker and push Cook button. Use saute setting, if available. Dust excess flour from cubed beef and cook in batches, stirring occasionally, until browned on all sides. Remove and set aside. Repeat as necessary, adding a little additional oil, if needed. Set final batch of beef aside. Alternatively, brown beef in a single layer on your contact grill.

Add another teaspoon of oil to rice cooker and add onion. Cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook for 30 seconds, stirring frequently.

Add remaining ingredients and stir in browned meat. Cover and cook until beef and potatoes are tender, 20-30 minutes. Remove and discard bay leaf. Adjust seasoning with salt and pepper, if necessary. Switch to Keep Warm until ready to serve.

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